Shahi Paneer Recipe Mughlai Style | How to make Shahi Paneer

Shahi Paneer Recipe Mughlai Style | How to make Shahi Paneer

Author: Rumki Paul
Course: Main
Cuisine: Mughlai
Preparation Time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Servings: 4-5 Persons

Shahi Paneer Recipe is known for its richness, creamy texture and supreme taste. The term ‘Shahi’ signifies ‘Royal’ and this dish has completely justified its name. It is one of the biggest asset recipes of Mughlai cuisine. In Shahi Paneer preparation, Indian cottage cheese slices are simmered in white gravy which is prepared with Onion-Yogurt sauce and Cashew-Almond paste in some specific spices. This royal dish is mostly accompanied with Butter Nan, Kulcha or Lachha Patathas or you can serve it with rice items like Jeera Rice, Ghee Rice or Pulao.

Paneer recipes simple has always occupied a special place in Vegetarian recipes for dinner. But the most amazing thing about Paneer dishes is that, it has equal demand and popularity among non-vegetarians too.

Recipe for Shahi Paneer with some Butter Nan is one my most frequently ordered dish at restaurants since school days. I always used to order one veg side dish along with a non veg curry. As I grew up, my passion for cooking also got increased. I started trying different recipes and then one day a question came up in my mind.

How to make Shahi Paneer at home?

In search of an answer to this question, I gathered many interesting information about the recipe.

Shahi Paneer is the most popular recipe of Mughlai paneer in the sub continents of south Asia. It is prepared in many ways in the different parts of the country. The most popular versions of Shahi Paneer are

Mughlai Shahi Paneer recipe is a white gravy dish and is slightly sweet in taste. On the other hand, Restaurant Style Shahi Paneer is prepared in Red gravy. Today, I am going to share with you the Mughlai Shahi Paneer recipe.

Recipe for Shahi Paneer is one of my most favourite vegetarian recipes for dinner. Earlier, whenever we had any family get togethers or small parties, my biggest anxiety was what curry to be prepared for veg??? Unless and until I got this finger licking recipe.

Shahi Paneer ki sabji is very simple and easy to make recipe. It requires very specific ingredients to get prepared. As per my experience, I would always recommend you to prepare this royal dish at home rather than ordering from outside. There are two prime reasons behind it. Firstly, there is no comparison of the taste of homemade food and second one is completely health specific. You can adjust few ingredients accordingly and make the dish much healthier as compared to restaurant food.

For Shahi Paneer recipe, there are two ways by which we can add Paneer into the gravy.

In most of the restaurants, raw Paneer is added to the gravy and then they get cooked into the gravy slowly.

But many people prefer to eat fried Paneer rather than the raw ones. In that case, fry the Paneer pieces in low flame for few seconds before adding to the gravy.

Recipe for Shahi Paneer with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. If you follow the steps properly then you will get the perfect result for the dish. I can bet you that after trying this recipe, you are never going to order it from outside.

How to make Shahi Paneer?

Recipe for Shahi paneer is a slightly sweet white gravy. First, I have cut the paneer in triangular pieces. Then I have slightly fried them for some time and soaked it in warm water for some time.

For paneer recipe simple one of the most common problem is, sometimes Paneer gets hard and chewy in gravy.

If you are using fried Paneer, then one of the reasons behind it is over frying. To overcome these problems, follow the following steps.

On the other hand, if you are using raw Paneer then the reason behind it is temperature.

If you are using refrigerated Paneer, then put it in Luke warm water for some time until they come to room temperature. This helps the Paneer to be soft and tender.

For the Shahi Paneer recipe, I have used white Onions for the gravy. It complements the colour of the dish. First, I have tempered the clarified butter (Ghee) with Bay leaf, Cinnamon, Cardamom and Cloves. Then I have slightly fried the Onion chunks along with Ginger, Garlic, green Chillies and Nuts in clarified Butter (Ghee). After that I have boiled them in water for some time and then allowed it to cool off a bit.

I have discarded all of the whole spices before putting the Onion masala into the blender. Then I have run it into the mixer to make a smooth paste. For extreme smoothness of the gravy, you can strain the masala through a strainer. This step will give you better texture but does not make any difference in taste.

For Shahi Paneer gravy, in many restaurants they directly boil the above-mentioned ingredients in water with some Ghee. But I always prefer to fry the ingredients slightly before boiling. It gives a nice aroma to the dish. But don’t fry them completely or for a long time. It will spoil the colour of the nice white gravy.

For white gravy preparations, I always prefer green Chillies over red Chillies or red Chilli powder. It helps to maintain the colour of the dish.

Recipe for Shahi Paneer is prepared with Cashew nuts. But to make the dish healthier, I have replaced some portions of it with Almonds.

Again, I have tempered clarified Butter with Star Anise and Cinnamon stick. Then I have cooked the masala paste for some time in the pan with Yogurt. I have whisked the Yogurt in mixer grinder for few seconds before adding into the pan for cooking. It makes the yogurt smoother.

Recipe for Shahi Paneer is a royal flavoured dish. I have flavour it up with Saffron, Kewra water and best quality Garam Masala powder.

In the Shahi Paneer recipe, I have replaced cream with full fat milk. It reduces the richness of the dish and makes it healthier without discomforting the taste.

Recipe for Shahi Paneer is normally cooked in pure desi Ghee (Clarified butter) but in this recipe, I have used both Ghee and cooking oil to make the dish healthy.

As I have already mentioned, Mughlai Shahi Paneer recipe is a slightly sweet preparation. So, I have used sugar to cut the tanginess of Yogurt and to balance the taste of the dish.

Ingredients:

• 250 gms Paneer (Cottage Cheese), cut into triangular pieces
• 1 tablespoon cooking Oil
• 1 cup warm Water, to soak the fried Paneer

• 2 medium white Onions, diced
• 1-inch Ginger, diced
• 3-4 Garlic cloves
• 2 green Chillies
• 10-12 Cashew nuts
• 6 Almonds
• 1 Bay leaf
• Cinnamon stick, 2 inches
• 3 Cloves
• 4 green Cardamoms
• 1/3 Cup water for Boiling the Onion Masala
• ½ tablespoon Ghee (Clarified Butter)

• 1 Star anise
• Cinnamon stick, 1 inch
• 8-10 Saffron strands, for cooking
• 5 drops of Kewra water
• ½ teaspoon Garam masala powder
• 1 pinch of Cardamom powder
• ½ cup Yogurt, whipped
• ½ cup Milk, full fat
• 2 teaspoons sugar
• Salt to taste
• ½ cup Water for gravy
• 1 tablespoon Ghee (Clarified Butter), for cooking
• 8-10 Saffron strands, for Garnishing

1. Add 1 tablespoon Oil into the pan and wait until the oil is hot.
   

2. Once the oil is hot, put the flame in low and add the Paneer pieces.
   

3. Shallow fry them for few seconds from both the sides till they become light golden in colour.Tip: Don’t over fry the paneer as it will make them hard and chewy after cooking.
   
4. Take the Paneer pieces out into a bowl.
   

5. To make the Paneer softer, add warm water into the bowl and allow the Paneer to soak in the water.
   

6. On the other hand, take ½ cup of warm full fat milk and soak the saffron strands into it. Keep the milk aside.
   

7. Take the same pan and add ½ tablespoon Ghee (Clarified Butter) into it. Let the ghee melt.
   

8. Add Bay leaf, Cinnamon stick, Cardamom and Cloves into the pan and let them crackle.
   

9. Add Cashew nuts and Almonds into the pan and give a nice stir.
   
   

10. Add Ginger, Garlic, green Chillies, Onions into the pan and mix it well.
    

11. Cook the masala for 2 minutes in low flame. Stir in between.
12. Add 1/3 cup of water into the pan and give a nice mix.
    

13. Cover the pan and cook the masala in medium flame for 10 minutes.
14. Put the pan down and let the masala become cool.
    

15. Discard all the whole spices from the masala.
    

16. Transfer the masala into the jar of a blender and blend it to a smooth paste. Add 2 tablespoons of water if required. Keep the masala aside.
    

17. Take a pan and add 1 tablespoon ghee into it. Let the ghee melt.
18. Add Star Anise, Cinnamon stick into the pan and cook it for few seconds in high flame.
    

19. Put the flame in low and add the onion masala paste (Step 16) into the pan.
    

20. Cook the masala paste in low flame for 3-4 minutes until the excess moisture evaporates.
21. Whisk the Yogurt in the blender for 5 seconds and add it into the pan.
    
    
    

22. Cook the Yogurt in low flame for 2-3 minutes.
23. Add the Saffron milk (Step 6) into the pan and give a nice stir.
    

24. Add Salt and Sugar into the pan and give a nice mix.
    

25. Cook it in low flame and let the gravy simmer.
26. Add Garam Masala powder, Kewra water and give a nice mix.
    
    

27. Add the Paneer pieces into the pan and mix in gently.
    

28. Cover the pan and cook the paneer pieces in low flame for 2-3 minutes.
29. Sprinkle a pinch of Cardamom powder into the pan and give a nice mix.
    

30. Switch off the flame and put the pan down.