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Shahi Paneer

Sujata Roy
A royal, delicious and no onion garlic dish made of cottage cheese or paneer. A rich creamy and flavorful Indian cottage cheese curry.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Side Dish
Cuisine Indian
Servings 4 People

Equipment

  • 1 Mixer
  • 2 Bowl
  • 1 Wok or Pan
  • 1 Spatula

Ingredients
  

  • 200 gram Paneer or cottage cheese Cubed
  • 1 Tomato Chopped
  • 1 inch piece Ginger Peeled and chopped
  • 2-3 Green chilli Or to taste
  • 2 tbsp Poppy seed or khas khas
  • 2 tsp Melon seeds
  • 12 Cashew nuts Or 3 tbsp broken cashew nuts
  • 2-3 Green cardamom
  • 1/2 inch piece Cinnamon
  • 3 Cloves
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • 1/4 tsp Garam masala powder
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Cardamom powder
  • 2 tbsp Oil
  • Salt To
  • 1/4 to 1/2 tsp Sugar Or to taste
  • 1 cup Water
  • 2 tbsp Fresh cream or malai
  • 2 tbsp Khoya/mawa or dried/evaporated milk
  • 2 tbsp Thick curd or yogurt

Instructions
 

  • 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. Or dry grind poppy seeds, melon seeds and cashew nuts. Make fine powder. Add 3-4 tablespoon water or milk and make a smooth paste. 
  • Grind tomato, green chilli, ginger, cardamom, cinnamon and cloves. 
  • Blend curd or yogurt, mawa or dried/evaporated milk and fresh cream or malai. Blend to make smooth. Blend everything for only one pulse. Don’t blend for a long time. Blending for a long time cream or malai will turns into butter. 
  • Heat oil in a pan. Add tomato, green chilli, ginger, cardamom, cloves and cinnamon paste. Saute for a few seconds. Add dry spices. Fry till oil leaves the sides.
  • Add cashew nuts, poppy seeds and melon seeds paste. Saute again till oil separates. 
  • Now switch off the gas or keep the flame low. Add blended cream, curd and khoya or mawa mixture. Keep stirring. Don’t leave unattended.  Saute till completely dried up.
  • Add water, mix well. Increase the heat. Add 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. Adjust salt if required. Switch off the stove. 
  • Garnish with cilantro or coriander leaves and cashew nuts. Enjoy the rich creamy paneer with pulao, jeera rice, fried rice, roti, paratha, puri, naan or any Indian flatbread or enjoy it with crisp toasted bread. 

Video

Notes

1. You can use boiled and ground onion garlic if you want. Saute the paste before adding other ground ingredients.
2. You can also use fresh cream for garnishing. 
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