Shahi Paneer - Cook Indian Food

Shahi Paneer

2 min read

Heat up the same pan with the rest of the ghee or oil.
▢ Add cumin, cloves & cinnamon.
▢ When the spices sizzle, add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.
▢ Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
▢ Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
▢ Meanwhile, beat the curd well in a separate bowl with a fork until smooth.
▢ Lower the flame completely and then add it to the pan. Mix well. Tip: Alternately, you may temper the yogurt first to avoid splitting. For this add, 1 to 2 tbsps of cooked onion nut mixture to the beaten yogurt in the bowl and mix well. Then add that to the pan.
▢ Mix and cook till it thickens and begins to leave the sides of the pan. Pour ½ to ¾ cup water. Add saffron if using.
▢ Cook till the shahi paneer gravy thickens and you see traces of oil over the gravy.
▢ Taste the gravy and add more salt if desired.
▢ Add paneer and cook for about 2 minutes on a low heat. If using fried paneer, turn off the heat immediately after adding to the gravy.
▢ Pour kewra water & cream if using and stir. Transfer shahi paneer to a serving bowl to prevent it from cooking further.
▢ Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.