Shahi Paneer

Growing up in my home, any dish that used rich ingredients such as nuts, Mava (milk solids) or cream was usually saved for special occasions. Shahi Paneer is one such rich dish prepared for special occasions and is best enjoyed with Naan.

The sauce in Shahi Paneer, (called Moghlai sauce) is often confused with the sauce in Butter Chicken, (called Makhani sauce). Although, Moghlai sauce has a resemblance to Makhani sauce, there are a few key differences between the two. You will find some recipes call for nuts in Makhani sauce but that is not the traditional recipe. Makhani sauce has a thinner consistency than Moghlai sauce and it does not have any onions or nuts. On the other hand Shahi Paneer calls for onions and cashews, the addition of water is kept to a minimum to keep the sauce thick.

The recipe below may seem daunting because of the long list of ingredients and multiple steps involved. However, you have the option to replace the whole spices with pre-prepared Garam Masala, which makes it easier to strain the sauce.

Servings: 4

Ingredients

8 oz Paneer
3 tbsp Olive Oil
1 cup Red Onions
3 cups Tomatoes
2 Green Chilies (optional)
1/4 cup Cashews
1 tsp Salt (adjust to taste)
1 tbsp Ginger-garlic paste or equivalent quantity of whole Ginger pieces and Garlic Cloves
1/2 cup Heavy Cream

Powdered Spices
1/2 tsp Kashmiri Red Chili Powder
1 tbsp Coriander Powder
1/4 tsp Turmeric Powder
1/2 tsp Cumin Powder
1/2 tsp Dried Fenugreek Leaves (Kasuri Methi)
1 tbsp Chopped Cilantro
Sugar (optional, add as needed)

Whole Spices
Small piece of Cinnamon
4 Green Cardamoms (cracked open)
2 Cloves
4-6 Black Peppercorns (optional)

OR

1/2 tsp Garam Masala Powder

NOTES:

• If you prefer, you can use Garam Masala powder instead of the whole spices; keep in mind that it is added towards the end of the cooking  (instead of at the beginning).
• Substitute whole cashew nuts with cashew paste, if desired.

Preparation

Chop the onions and dice the tomatoes.

Cut up the paneer into rectangular pieces about 1.5 inches long. If the paneer is not soft, then immerse the pieces into warm water for about 15-20 minutes.

Cooking

1. Heat 2 tbsp oil in a pan on medium heat; add the whole spices (if using) and toast them for a minute. NOTE: If you are using the Garam Masala powder instead, then you will add it later.

2. Add the ginger-garlic paste, chopped chillies and onions and sprinkle a little salt on them (to speed up the cooking) and cook for 2-3 minutes.

3. Add the cashews and stir the contents of the pan until all the ingredients are mixed together, then cook for another 2-3 minutes.

4. Add the tomatoes and about 3/4 tsp of salt. Stir well.

5. Add the powdered spices including red chili powder, coriander powder, cumin powder and turmeric. DO NOT add the Garam Masala powder (if using) as yet.

6. Cook until the tomatoes completely soften (around 6-8 minutes), stirring every minute or so. If the pan starts to dry up, you can add a little hot water.

Tomatoes are cooked

7. Turn off the heat and let the sauce cool for a few minutes. Transfer it into a blender and puree.

8.  Add 1 tbsp oil into a clean pan on medium heat and strain the puree into the pan. If using the same pan, rinse it out first. Shahi Paneer has a smooth sauce and you don’t want to re-introduce any of the coarse ingredients that may have been left behind in the pan. TIP: If you want to make the dish rich, you can add butter instead and just a little bit of oil.

9. Add the cream and mix.

10. Sprinkle the dried fenugreek leaves and mix.

11. Taste the sauce and adjust salt as needed. If you did not use ripe tomatoes and the sauce is a little sour, add sugar to remove the sourness. Add the paneer and mix it into the sauce taking care to not break the pieces.

Shahi Paneer is ready. Serve garnished with chopped cilantro.

Enjoy and curry on!

4.0 from 1 reviews

Shahi Paneer

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Growing up at my home, any dish that used rich ingredients such as nuts, Mava (milk solids) or cream was usually saved for special occasions. Shahi Paneer is one such rich dish prepared for special occasions and is best enjoyed with Naan. The sauce in Shahi Paneer, (called Moghlai sauce) is often confused with the sauce in Butter Chicken, (called Makhani sauce). Although, Moghlai sauce has a resemblance to Makhani sauce, there are a few key differences between the two. You will find some recipes call for nuts in Makhani sauce but that is not the traditional recipe. Makhani sauce has a thinner consistency than Moghlai sauce and it does not have any onions or nuts. On the other hand Shahi Paneer calls for onions and cashews, the addition of water is kept to a minimum to keep the sauce thick. The recipe below may seem daunting because of the long list of ingredients and multiple steps involved. However, you have the option to replace the whole spices with pre-prepared Garam Masala, which makes it easier to strain the sauce.

Author: PureCurry.com

Serves: 4 servings

Ingredients

• 8 oz Paneer
• 3 tbsp Olive Oil
• 1 cup Red Onions
• 3 cups Tomatoes
• 2 Green Chilies (optional)
• ¼ cup Cashews
• 1 tsp Salt (adjust to taste)
• 1 tbsp Ginger-garlic paste or equivalent quantity of whole Ginger pieces and Garlic Cloves
• ½ cup Heavy Cream
• Powdered Spices
• ½ tsp Kashmiri Red Chili Powder
• 1 tbsp Coriander Powder
• ¼ tsp Turmeric Powder
• ½ tsp Cumin Powder
• ½ tsp Dried Fenugreek Leaves (Kasuri Methi)
• 1 tbsp Chopped Cilantro
• Sugar (optional, add as needed)
• Whole Spices
• Small piece of Cinnamon
• 4 Green Cardamoms (cracked open)
• 2 Cloves
• 4-6 Black Peppercorns (optional)
• OR
• ½ tsp Garam Masala Powder

Instructions

1. Preparation: Chop the onions and dice the tomatoes. Cut up the paneer into rectangular pieces about 1.5 inches long. If the paneer is not soft, then immerse the pieces into warm water for about 15-20 minutes.
2. Heat 2 tbsp oil in a pan on medium heat; add the whole spices (if using) and toast them for a minute. NOTE: If you are using the Garam Masala powder instead, then you will add it later.
3. Add the ginger-garlic paste, chopped chillies and onions and sprinkle a little salt on them (to speed up the cooking) and cook for 2-3 minutes.
4. Add the cashews and stir the contents of the pan until all the ingredients are mixed together, then cook for another 2-3 minutes.
5. Add the tomatoes and about ¾ tsp of salt. Stir well.
6. Add the powdered spices including red chili powder, coriander powder, cumin powder and turmeric. DO NOT add the Garam Masala powder (if using) as yet.
7. Cook until the tomatoes completely soften (around 6-8 minutes), stirring every minute or so. If the pan starts to dry up, you can add a little hot water.
8. Turn off the heat and let the sauce cool for a few minutes. Transfer it into a blender and puree.
9. Add 1 tbsp oil into a clean pan on medium heat and strain the puree into the pan. If using the same pan, rinse it out first. Shahi Paneer has a smooth sauce and you don’t want to re-introduce any of the coarse ingredients that may have been left behind in the pan. TIP: If you want to make the dish rich, you can add butter instead and just a little bit of oil.
10. Add the cream and mix.
11. Sprinkle the dried fenugreek leaves and mix.
12. Taste the sauce and adjust salt as needed. If you did not use ripe tomatoes and the sauce is a little sour, add sugar to remove the sourness. Add the paneer and mix it into the sauce taking care to not break the pieces.

Notes

If you prefer, you can use Garam Masala powder instead of the whole spices; keep in mind that it is added towards the end of the cooking (instead of at the beginning).
Substitute whole cashew nuts with cashew paste, if desired.

3.5.3226

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