recipe of shahi paneer in punjabi Punjabi shahi paneer/restaurant style shahi paneer

Shahi Paneer, a dish synonymous with rich Indian flavors and creamy textures, is a culinary delight that transcends mere sustenance. It’s an experience, a journey to the heart of Punjabi cuisine. Imagine tender paneer (Indian cheese) simmered in a velvety tomato-based gravy, infused with aromatic spices and enriched with cream and nuts. That’s the magic of Shahi Paneer.

Punjabi Shahi Paneer

Here’s a step-by-step guide to recreating this restaurant-style classic in your own kitchen, bringing the vibrant taste of India to your table. Prepare to be transported by the exotic aromas and decadent flavors.

Ingredients:

• 200g Paneer, cubed
• 2 tbsp Oil or Ghee
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 1 inch Cinnamon Stick
• 2-3 Green Cardamoms
• 1 large Onion, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2 large Tomatoes, pureed
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/4 cup Cashew Paste (optional, for added richness)
• 1/4 cup Cream
• 2 tbsp Chopped Coriander Leaves, for garnish
• Salt to taste

Instructions:

1. Prepare the Paneer: Gently fry the paneer cubes in a pan with a little oil until lightly golden. This step is optional but enhances the texture of the paneer. Alternatively, you can soak the paneer in warm water for 10-15 minutes to soften it.
2. Temper the Spices: Heat oil or ghee in a heavy-bottomed pan. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Allow them to crackle and release their aroma.
3. Sauté the Aromatics: Add finely chopped onions and sauté until golden brown. This step is crucial for developing the base flavor of the dish. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Cook the Tomato Base: Pour in the tomato puree and cook until the tomatoes are well cooked and the oil starts to separate from the mixture. This may take about 5-7 minutes. Stir occasionally to prevent sticking.
5. Add the Spices: Add turmeric powder, red chili powder, coriander powder, and salt. Sauté for a minute until the spices are well incorporated. Be careful not to burn the spices.
6. Simmer the Gravy: Add cashew paste (if using) and mix well. Pour in about 1/2 cup of water to adjust the consistency of the gravy. Bring the gravy to a simmer and cook for 5 minutes, allowing the flavors to meld together.
7. Add the Paneer: Gently add the fried or soaked paneer cubes to the gravy. Stir gently to coat the paneer with the sauce.
8. Finish with Cream and Garam Masala: Stir in the cream and garam masala. Cook for another 2-3 minutes, allowing the cream to heat through. Do not boil the gravy after adding the cream.
9. Garnish and Serve: Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.

Enjoy your homemade Shahi Paneer, a culinary masterpiece that’s both satisfying and unforgettable. The richness of the gravy combined with the soft, succulent paneer makes it a perfect dish for special occasions or a comforting weeknight meal.

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