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One of the most popular vegetarian recipes among North Indians is shahi paneer. Shahi paneer, which has its origins in Punjabi cuisine, has already made its way across India to become a national favourite. This dish’s sauce, which is simple and thick with a cream base, is renowned for its mild, sweet flavour. Serve this dish with warm roti or naan.
Posted by : Unifolks
- 2 tbsp butter
- 2 pods cardamom
- 1 inch cinnamon
- 1 pod black cardamom
- 3 cloves
- 1 onion (sliced)
- 3 clove garlic
- 1 inch ginger (chopped)
- 2 tomato (chopped)
- 1 cup water
- 1 tsp salt
- ½ tsp jeera
- 1 bay leaf
- ¼ tsp Unifolks turmeric
- 1 tsp Unifolks kashmiri red chilli powder
- ¼ cup cream / malai
- 15 cubes paneer / cottage cheese
- few threads saffron / kesar (optional)
- ½ tsp kasuri methi (crushed)
- ¼ tsp garam masala
First, melt 1 tablespoon of butter in a kadai and add 2 cardamom pods, 1 inch of cinnamon, 1 pod of black cardamom, and 3 cloves.
Now add 3 garlic cloves, 1 inch of ginger, and 1 onion.
Lightly sauté the onion until it is soft.
Then add two tomatoes and lightly sauté.
Add 1 cup water and 1 teaspoon of salt. Mix well.
Cover and boil for 20 minutes, or until it completely softens.
Transfer to a blender after letting it cool completely. Without using any water, blend until a smooth paste is made.
Make sure the purée is silky and smooth by sieving it. put aside.
In a large kadai heat 1 tbsp butter and saute ½ tsp jeera and 1 bay leaf.
Add 1/4 tsp turmeric and 1 tsp chilli powder while keeping a low flame.
Until the spices become aromatic, lightly saute.
Add the prepared tomato-onion puree and mix well.
Then add ¼ cup cream and mix until everything is well combined.
Add paneer cubes, few threads of saffron (optional) and mix well.
Cover and simmer for 5 minutes or until flavours are absorbed well.
Now add 1/2 tsp kasuri methi and 1/4 tsp garam masala. Mix well.
Enjoy shahi paneer with roti or garlic naan.