Introduction:

 

Hey there, foodies! Chef Ajay here, and let me take you on a journey to the heart of Indian cuisine with my personal favorite - Shahi Paneer. Picture this: it's a cozy evening, the aroma of spices fills the air, and a rich, creamy Shahi Paneer is bubbling away on the stove. Ah, sheer bliss! Shahi Paneer isn't just a dish; it's a nostalgic trip down memory lane for me. Growing up, it was a staple at family gatherings and celebrations, and each bite is a reminder of those cherished moments. But enough about me, let's dive into this exquisite recipe!

 

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Recipe of Shahi Paneer

 

Here's how the recipe for Shahi Paneer can be structured based on your formatting guidelines:

 

Ingredients:

 

For Gravy:

• 4-5 tomatoes, quartered
• 1 inch ginger, chopped
• 4-5 cloves garlic, chopped
• 2-3 Kashmiri red chillies
• 2 tbsp coriander with stem
• 2 green cardamoms
• 2 black cardamoms
• 1 inch cinnamon stick
• 1 bay leaf
• 4-5 cloves
• 4-5 peppercorns

For Shahi Paneer Masala:

• 1 tbsp oil
• 1 tbsp ginger-garlic paste
• 2 tbsp brown onion paste
• 1 cup cashew & melon seed paste
• 1 tsp cardamom powder
• 1/2 tsp mace powder
• 1 tsp sugar
• 2 tbsp cream
• 1 tbsp butter
• 1 tsp Kasoori methi (dried fenugreek leaves)
• 3-4 coriander sprigs
• 200 gms Malai Paneer (cottage cheese), cubed

 

Instructions:

 

1. Preparation:

• Cut the paneer into cubes and set aside.

2. For the Gravy:

• Boil the Ingredients:
  In a cooking pan, boil water and add quartered tomatoes, coriander stems, chopped ginger, chopped garlic, Kashmiri red chillies, bay leaf, cinnamon stick, cloves, peppercorns, black cardamom, and green cardamom. Boil until the tomatoes are soft and well-cooked.
• Cool and Blend:
  Allow the mixture to cool. Remove the whole garam masala (bay leaf, cinnamon, cloves, peppercorns, cardamoms), then blend the rest into a fine paste.

3. For Shahi Paneer Masala:

• Sauté the Paste:
  Heat oil in a pan. Add ginger-garlic paste and sauté until fragrant.
• Add Spices and Tomato Paste:
  Stir in turmeric and red chili powder, then add the prepared tomato paste.
• Add Onion and Nut Paste:
  Add the brown onion paste and cashew & melon seed paste. Mix well and season with salt.
• Cook and Finish the Gravy:
  Allow the mixture to come to a boil, then stir in cream, cardamom powder, and mace powder. Mix until smooth.
• Add Paneer and Kasuri Methi:
  Add the butter and paneer cubes, followed by crushed Kasuri methi. Stir gently and cook for a few more minutes.
• 

4. Assembly:

• Garnish and Serve:
  Garnish the Shahi Paneer with fresh cream and coriander sprigs. Serve hot with your favorite Indian bread or rice.
• 

 

 

 

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About the Recipe:

 

Shahi Paneer is a regal North Indian dish that exudes luxury and indulgence. Originating from Mughlai cuisine, it boasts a creamy tomato-based gravy infused with aromatic spices and topped with decadent paneer cubes. This dish is a favorite among both vegetarians and meat-lovers alike, thanks to its rich flavors and velvety texture. Whether served with fluffy naan or fragrant rice, Shahi Paneer never fails to impress with its royal taste and elegant presentation.

 

 

Cooking Tips:

 

• To enhance the flavor of the dish, roast the whole spices before grinding them into a fine powder.
• For a smoother gravy, blend the tomato-onion mixture until silky smooth before adding the spices.
• Be generous with the use of cream and butter for that authentic richness and creaminess in the gravy.
• Allow the paneer to marinate in the gravy for at least 15-20 minutes before serving to absorb the flavors fully.
• Garnish with fresh cilantro and a drizzle of cream before serving for a vibrant finishing touch.

 

 

Pairing Guide:

 

Shahi Paneer pairs beautifully with a variety of Indian bread like naan, roti, or kulcha. For a complete meal, serve it alongside fragrant basmati rice or jeera rice. To balance out the richness of the dish, pair it with a refreshing cucumber raita or a crisp green salad. For a special occasion, complement Shahi Paneer with a glass of fruity red wine or a refreshing mango lassi.

 

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Frequently Asked Questions about Shahi Paneer:

 

1. Can I use store-bought paneer for this recipe?

   • Yes, store-bought paneer works well for this recipe. However, homemade paneer tends to have a softer texture and better flavor.

2. How do I make the gravy thicker or thinner according to my preference?

   • To thicken the gravy, simmer it uncovered for a few extra minutes until it reaches your desired consistency. To thin it out, simply add a splash of water or cream.

3. Can I make Shahi Paneer ahead of time?

   • Yes, Shahi Paneer tastes even better when made ahead as it allows the flavors to meld together. Simply reheat it gently on the stove before serving.

4. What can I substitute for cashew paste if I have nut allergies?

   • You can substitute cashew paste with blanched almonds or melon seeds for a similar creamy texture without nuts.

5. Is Shahi Paneer spicy?

   • The level of spiciness can be adjusted according to your preference by varying the amount of red chili powder used in the recipe.

6. Can I freeze leftovers of Shahi Paneer?

   • Yes, Shahi Paneer freezes well for up to 2-3 months. Just thaw it in the refrigerator overnight and reheat it gently before serving.

7. What is the difference between Shahi Paneer and Paneer Butter Masala?

   • While both dishes feature paneer in a rich, creamy gravy, Shahi Paneer is typically richer and more indulgent due to the addition of nuts and cream.

8. Can I use tofu instead of paneer for a vegan version?

   • Yes, you can substitute tofu for paneer to make a vegan version of Shahi Paneer. Just make sure to press the tofu to remove excess moisture before using it.

9. What other vegetables can I add to Shahi Paneer for extra nutrition?

   • You can add diced bell peppers, green peas, or mushrooms to Shahi Paneer for added texture and flavor.

10. Is Shahi Paneer a traditional Indian dish?

    • Yes, Shahi Paneer has its roots in Mughlai cuisine and is considered a classic Indian delicacy, often served at weddings and special occasions.

 

That's it for now, folks! I hope these tips and FAQs help you recreate the magic of Shahi Paneer in your own kitchen. Happy cooking!

 

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