Shahi paneer. Shahi is the Indo-Persian term for royal and paneer is cottage cheese.
So its a royal and delicious dish made of cottage cheese. A rich Indian cottage cheese curry.
I used khoya or mawa in it. Its dried whole milk which I made in home by thickened the milk in an open pan on low flame and stirred occasionally.
You can add boiled and paste onion garlic too. But I made it without onion garlic.
Its rich creamy shahi paneer without onion garlic.
Paneer – 200 gram cubes
Tomato – 1 chopped
Ginger – 1 inch piece chopped
Green chilli – 2-3 or as per your taste
Poppy seeds or khaskhas – 2 tablespoon
Melon seeds – 2 teaspoon
Cashew nuts – 10-12
Cardamom – 2-3
Cinnamon – 1/2 inch piece
Cloves – 3
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Garam masala powder – 1/4 teaspoon ( optional)
Red chilli powder – 1/2 teaspoon
Turmeric powder – 1/4 teaspoon
Cardamom powder – 1/4 teaspoon
Oil – 2 tablespoon
Salt and sugar to taste
Water to make thick gravy
Cream or malai – 2 tablespoon well beaten
Khoya or mawa 2 teaspoon
Curd – 2 teaspoon beaten
Soak the poppy seeds in hot water or microwave for two minutes. Soak the melon seeds in water. Soak the cashews in hot milk.
Make a fine paste altogether. Grind tomato, green chilli, ginger, cardamom, cinnamon and cloves.
Heat oil in a pan. Add the both masala paste. Saute for some time.
Add dry spices. Fry till oil leaves the sides now switch off the gas or keep the flame low .
Mix cream, curd and khoya or mawa. Beat well. Add in the spices. Stir continuously.
Saute till completely dried up. Add water, mix well. Add the paneer, salt and sugar. Mix and let it boil.
Cook for 5-6 minutes on low flame. Stir in-between . And its ready.
Add cardamom powder. Mix well. Check the seasoning. Garnish with cream and cashew nuts.
Enjoy the rich creamy paneer with roti, paratha, puri or naan.