Mughalai cuisine is where the original shahi paneer originated—paired with a white gravy made from onion and yogurt. There are no tomatoes included. Nuts, saffron, and fragrant spices abound in this dish. Because just a few spice powders are used in the gravy, the tastes are subtle yet delicious. Your new favorite paneer dish at home will undoubtedly be this delectably delicious, aromatic, rich, creamy, and restaurant-style paneer gravy!
How to Make Shahi paneer?
For cashew paste:
- A total of seven to eight cashew nuts
- Two tablespoons of hot water
For the saffron-cream mixture:
- ¼ cups of warm whipping cream, heavy cream, or malai
- Six to seven strands of saffron
For boiled onion paste:
- ¾ cup minced red onion
- One green chili cut into small pieces,
- Half-inch ginger peeled and sliced
- Two cloves chopped garlic
- Two cloves
- Two green cardamoms,
- ¼ inch cinnamon stick
For shahi paneer lemon tek recipe:
- About 6 ounces or 170 grams Square or triangle-cut paneer
- Ghee 2 tbsp
- Two cups or one-quarter cup diced and pureed tomatoes
- Salt to taste
- One-and-a-half teaspoons of red chili powder
- 1 tsp ground coriander
- ¼ teaspoon freshly ground black pepper
- 1/2 teaspoon of sugar
- 1 cup of water.
- One-tablespoon ground garam masala
- Kasoori methi crushed gently
- A tiny pinch of ground green cardamom seeds
- Soak the cashew nuts in warm water for 15-20 minutes
- Microwave the heavy cream for a few seconds to bring it up to warmth. Add a pinch of saffron to the heated cream and stir gently. Mix it, and set it aside.
- Then, chop an onion, grate some ginger, mince some garlic, add chile, cloves, cinnamon, cardamoms to a saucepan, and add water. Use medium heat. Allow the onions to simmer for 8-10 minutes or until softened. Let it cool down before proceeding.
- The first step is to prepare three different purees in the following order: In the first place, prepare cashew paste. Next, boil diced raw onion in a blender to form a paste, and then purée of chopped fresh tomatoes.
Making Shahi Paneer:
- Melt the ghee in a medium heat saucepan. Once heated, add a prepared paste of onion. Stir constantly until it thickens. It may take about 5 to 6 minutes.
- Now add puree of tomato and salt. Heat and mix the mixture until all the liquid is gone, forming a thick paste in a pan. Mix in and ensure it does not cling to the edges and the bottom of the saucepan. If it splutters too much, you may cover the saucepan partly.
- Continue by sprinkling red chili powder, coriander powder, and black pepper over the top. Make sure the ingredients are well combined, then heat for a minute.
- Incorporate cashew paste, water, and sugar into the mixture. Allow the mixture to simmer for 5-6 minutes. Stir the mixture in between.
- Now, to complete the dish, add garam masala and kasoori methi crushed between your palm. Mix thoroughly.
- Throw in few paneer cubes. Cook for 1-2 minutes over low heat.
- Continue by adding the saffron-cream mixture. Allow the mixture to come to a boil, then mix well.
- Finally, add cardamom powder, turn off the heat, and let the liquid thicken.
- Shahi paneer is ready to serve after the sauce has been well stirred.
Serve mild, medium, or hot paneer topped with garlic naan, tandoori roti, or lachha paratha. You can also serve salted lassi with the Indian onion salad on the side. This dish tastes excellent with simple basmati rice or jeera rice instead of serving with Indian flatbread. Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices.
Where to Buy Shahi Paneer Masala?
Not all places offer the best quality, but where do you go then. The curiosity is legit. You want to buy the best ingredient for your Shahi Paneer. Don’t have time? We will deliver to your house. Tez Mart is an Indian grocery store that aims to provide the best. Buy Tez Mart’s Golden Crown Shahi Paneer Masala and start cooking. We will take care of delivering the best ingredient to your house.
This meal is made by emulsifying tomatoes, onions, crushed cashews, clarified butter, and cream into a curry, then adding paneer cubes and a variety of spices. It originated in Mughlai cuisine (thus the term “shahi” in allusion to the royal title of Shahanshah in Mughal India).