Shahi paneer

Shahi Paneer is a rich and creamy North Indian dish, known for its royal flavor. It’s made with paneer (cottage cheese) cooked in a rich gravy with a blend of aromatic spices, nuts, and sometimes saffron for a luxurious touch. Here’s a simple and authentic recipe for making Shahi Paneer at home:

Ingredients:

For the Gravy:

• 250g paneer (cottage cheese), cut into cubes
• 2 medium-sized onions, finely sliced
• 2 tomatoes, pureed
• 2 tbsp ghee or oil
• 1/4 cup cashew nuts
• 1/4 cup almonds (blanched or soaked)
• 1/4 cup melon seeds or pumpkin seeds (optional)
• 1/2 cup milk or fresh cream
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 1/4 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1/4 tsp red chili powder (adjust to taste)
• 1/2 tsp fennel seeds (optional)
• 1 tbsp rose water or kewra water (optional, for fragrance)
• Salt to taste
• 1-2 tbsp sugar or honey (optional, for slight sweetness)
• 2 tbsp fresh cream (optional for extra richness)
• Saffron strands (optional, soaked in warm milk)

For Garnishing:

• Fresh coriander leaves, chopped
• Slivered almonds or pistachios
• Rose petals (optional)

Instructions:

1. Prepare the Cashew-Almond Paste:

• Soak the cashews, almonds, and melon seeds in warm water for about 10-15 minutes. After soaking, grind them into a smooth paste using a little water or milk.

2. Cooking the Gravy:

• Heat ghee or oil in a large pan or kadhai over medium heat.
• Add fennel seeds (if using) and let them splutter. Then add the sliced onions and sauté until golden brown.
• Add ginger and garlic paste, and sauté for another 2-3 minutes until fragrant.
• Add the pureed tomatoes and cook until the oil separates from the masala (about 5-7 minutes).
• Stir in the cashew-almond paste and cook for another 3-4 minutes until the paste is well blended with the masala.
• Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
• Add milk or cream, and cook for another 5 minutes, stirring occasionally.

3. Add Paneer and Simmer:

• Gently add the paneer cubes to the gravy. If using saffron, add the saffron-infused milk now.
• Simmer for 5-7 minutes on low heat, allowing the paneer to absorb the flavors of the gravy. If you like a thinner gravy, you can add a little water or more cream/milk at this stage.

4. Final Touches:

• Add sugar or honey if you prefer a slight sweetness to balance the spices.
• Stir in the rose or kewra water, if using, for a fragrant note.
• Add fresh cream for extra richness if desired.

5. Garnish and Serve:

• Garnish with slivered almonds, pistachios, and fresh coriander leaves.
• You can also sprinkle some dried rose petals for a beautiful presentation.

6. Serve:

• Shahi Paneer is best served hot with naan, roti, or steamed basmati rice.

Tips:

• You can make the gravy ahead of time and add the paneer just before serving to retain its soft texture.
• For a more intense flavor, you can also add a little bit of cardamom powder or cinnamon to the gravy.
• You can substitute some of the ghee with butter for a slightly different flavor.

This dish is perfect for special occasions, and its rich, luxurious taste is sure to impress your guests. Enjoy your royal feast!