About Shahi Paneer Banane ki Tarika
This dish is prepared using the traditional method of simmering spices in a sauce consisting of onions and nuts. Tang is added by yoghurt and mild spices. This wonderful dish gets its richness from the cashews, almonds, and yoghurt. The resulting gravy has the perfect amount of heat, creaminess, and tanginess. Saffron gives it a distinct flavour, and kewra adds a mouthwatering scent.
Don’t be put off by the lengthy ingredient list of this dish. Making it is quick, easy, and straightforward. It makes use of common ingredients present in the majority of vegetarian or Indian kitchens.
This meal was inspired by the traditional shahi paneer, while the common variety offered in Indian restaurants has tomatoes. Only onions are used in my recipe as veggies. However, I have added usage instructions for tomatoes. If you want a change, feel free to add peas, carrots, potatoes, or corn (or any other vegetable on the sweeter side).
Although cashews alone can be used to make it, I’ve combined them with almonds in this recipe. Along with nuts, you can also add melon seeds or poppy seeds. When you want a hearty and delicate side dish to accompany your roti, paratha, biryani, veg pulao, or flavoured rice, prepare this.
Shahi Paneer Banane ki Tarika
With simple 11 step you know Shahi Paneer Banane ki tarika.This Shahi Paneer is one of the most well-known dishes in Mughlai cuisine because it is so delightfully thick and creamy. Fresh, non-melting cheese is combined with a rich sauce that is ideal for naan or roti. The word "Shahi" means "royalty," and this meal is undoubtedly worthy for a king. So what are u waiting for know the shahi paneer banane ki tarika and make it!
Equipment
- 1 One nonstick frying pan
- 1 cooking spud
- 1 Knife
Ingredients
- 250 Gram Paneer
- 2 Piece Onion Cutting in cubed shape
- 10 Piece Cashews
- 2 Piece Green Chilli Cutting in small pieces
- 2 Piece Tomatoes Make paste it
- 1 Tbsp Ginger Garlic paste
- 5 Tbsp Fresh Curd
- 4 Tbsp Fresh Cream
- 7 Tbsp Black pepper
- 1 Tbsp Cumin
- 1 Piece Black cardamom
- 1 Piece Small cardamom
- 2 Piece Cinnamon
- 1 Tbsp Kashmiri Red Chilli Powder
- 1 Tbsp Garam masala powder
- 4 Tbsp Ghee you can take plain ghee, refined or even butter if you want
- 1 Cup Fresh Milk
Instructions
Shahi Paneer Banane ki Tarika
- To know Shahi Paneer banane ki tarika, first grind onions, cashews and green chillies to make a fine paste. Put ghee in the pan and let it heat, when the ghee is hot, add all the proven spices and fry it while stirring for 15 to 20 seconds. So that the flavor of all the hot spices comes well in our ghee.
- Now put onion, cashew and green chili paste in it and make the gas flame medium. Stirring it on medium flame, fry till it becomes light-pink. It is necessary to keep stirring the spices, because if we do not stir, the cashews will start sticking to the bottom.
- After frying the onion for 3 to 4 minutes, now add ginger-garlic paste and fry it for 2 to 3 minutes while stirring. So that the rawness of ginger and garlic ends.
- Now add red chili powder, garam masala powder and salt to the spices and mix while stirring, add tomatoes as well, now fry it until all the water in the tomatoes is gone.
- Keep the flame of the gas medium, fry the spices while stirring well, when all the water of tomato is over and oil starts appearing in it, then add curd and cream in it and mix it well while stirring.
- Now cook it on medium gas for 3 to 4 minutes until oil starts appearing on top. (If you want, you can also add half a teaspoon of sugar to it if you like sweet in Shahi Paneer) Fry the spices while stirring continuously.
- When oil starts appearing on the top of the spice, add 2 to 3 tablespoons of water to it and also add paneer. Mixing the paneer well with the spices, fry them while stirring for 2 to 3 minutes, so that the spices test inside the paneer.
- After three minutes add milk to it because we have made shahi paneer. That's why I have put all the royal things in it, I have put milk here, you can also add water if you want.
- Make the gas flame high and let the milk come to a boil, it has to be stirred continuously. Keep in mind after adding milk, it has to be kept stirring continuously, by doing this the milk does not curdle at all.
- People often complain that whenever milk is added to the gravy, the milk starts curdling. (This is a tip, always remember this whenever you add milk to any gravy. Keep the gas flame high and stir continuously and let it come to a boil) After the gravy comes to a boil, lower the gas flame. Give and let it cook for 5 to 7 minutes.
- Open it after a certain time and see, our shahi paneer is ready, it smells very good and looks very beautiful. Switch off the gas. Our Shahi Paneer is ready, it is very easy to make and it looks very tasty to eat.
- Take out the shahi paneer in a serving bowl and garnish it with a little cream. Once you also try this easy recipe of Shahi Paneer.
Video
Notes
- The typical ingredients for Mughlai gravies include cooked onions and nut paste. If you want, you can boil all the ingredients instead of sautéing them, however boiling onion paste doesn't work well with all types of onions. Therefore, I choose to sauté rather than roast because it brings out the onions' sweet flavour.
- Since store-bought curds frequently have a sour taste, use freshly prepared yoghurt or curd.
- Use fresh, high-quality paneer because it has a significant impact on the flavour and texture of your sauce.
- Don't skimp on the whole spices or the gramme masala. Make sure the gravy tastes well because we're using fewer spices.
- If you want to preserve the creamy white colour and mild zest of the shahi paneer, omit the red chilli powder. Instead, use the green chilli.
- If you don't want a rubbery and chewy paneer, cook the paneer for no longer than two to three minutes. If the paneer was already fried, add it and remove from fire right away.
- Almonds and cashews were combined. If you'd rather, you could create this entirely out of cashews. may use a combination of nuts and seeds, poppy seeds, or melon seeds.
- To make this vegan, combine it with tofu and cashew cream or coconut yogurt.
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