Shahi paneer recipe
SHAHI PANEER RECIPE
shahi paneer recipe[/caption] Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti.
Creamy Shahi Paneer in a rich gravy made with onions, nuts and cream . Shahi means “royal” so this dish is an exotic dish .
Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, and Indian spices.
Originating with the creamy delicacies of Mughlai cuisine (hence the term “shahi“, in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying , onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices.
It is mainly eaten with traditional Indian flat-breads like roti or naan, rice and bread. Paneer is derived from the Persian word for cheese, and shahi is the term for royal
The subtle difference between paneer butter masala and shahi paneer is that more of whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared to paneer butter masala.
Paneer is rich in calcium content, and calcium is known to strengthen both the teeth and bones. Apart from this, the intake of calcium also helps in the smooth functioning of the nervous system and the heart muscles stay healthy.
INGREDIENTS
Paneer – 300 – 350 grms cubed
Onion – 2 big chopped
Green chilli – 4 or 5 or as per taste
Ginger + garlic paste – 2 tsp
Fresh curd – ½ cup [ not sour , blend it ]
Cashew – 15 nos
Fresh cream – 2 tbsp
Coriander pwdr – 2 tsp
Turmeric pwdr – ¼ tsp OR few strands of saffron soaked in 1 tbsp milk
Kitchen king masala – 1 tsp OR garam masala pwdr – ½ tsp
Sugar – 1 tsp
Whole garam masala – few [ sai jeera ,clove ,big and small cardamom, cinnamon ,1/2 star anise ]
Oil – 1 tbsp
Butter + oil – 2 tbsp
Kewra essence – 1 or 2 drops [optional ]
Salt as per taste.
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