Mughlai Shahi Paneer | How to make restaurant style Shahi paneer at home
Mughlai Shahi Paneer a popular North Indian paneer recipe. The delicately flavoured silky smooth sauce is made with onions, aromatic spices and lots of cashew nuts and almonds. The slight sweetness in this dish is derived from raisins. Make this Restaurant style Shahi paneer at home and enjoy with jeera rice or naan. Pure indulgence!
Equipment
- thick bottomed pan or kadhai
Ingredients
- 250 gms Paneer (Cottage Cheese) cut into cubes and marinated with some salt
- 1 large Onion chopped
- 2 tsp Ginger-garlic paste
- 10-12 Cashew nuts
- 10-12 Almonds
- 1 tbsp Raisins
- 1 tsp Shahi jeera
- 1 inch Cinnamon
- 1 black cardamom
- 3-4 Green Cardamom
- 4-5 cloves
- 2-3 Green Chillies
- 7-8 Black peppercorns
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 tbsp Yogurt
- 1 cup Milk
- pinch of saffron soaked in 2 tbsp warm milk
- 1/4 tsp garam masala powder
- 1 tsp Kasoori methi
- Salt as per taste
- 2-3 tbsp Ghee / Oil / butter plus 1 tsp to fry the masala paste
- handful coriander leaves chopped
Instructions
- Heat 1 tbsp of ghee/oil in a thick bottomed pan on medium heat and fry the paneer pieces until light golden brown. Drain and keep aside.
- Add the rest of the ghee in the same pan and heat it on medium heat. Toss in the cinnamon, cardamoms, cloves and shahi jeera.
- When the shahi jeera starts to crackle add the chopped onion and fry until translucent.
- Now add the ginger- garlic paste and sauté for 2 mins or until the raw smell disappears.
- Toss in cashew nuts, almonds, raisins and green chillies and mix everything well.
- Take it off the heat and let it cool down for few minutes before grinding into a fine paste.
- Heat a tsp of ghee in the same pan on medium to low heat and add a bay leaf and the ground paste and sauté for 1-2 minutes.
- Add the coriander powder and cumin powder and sauté for 20-30 seconds.
- Add 2 tbsp of yogurt and salt, mix everything well and sauté for few minutes.
- Now slowly add a cup of milk along with 1/2 cup of warm water and simmer for 4-5 minutes. (the gravy tends to get thick at this point add more water or milk if you want more gravy.)
- Add the fried paneer to the gravy and simmer for 2-3 minutes.
- Finally add the kasoori methi, saffron milk and garam masala. Mix everything well and simmer for a minute. **Check notes
- Garnish with Coriander leaves and take it off the heat.
- Serve it hot with Jeera rice or roti.
Notes
**If you desire you can add 2-3 tbsps of cream in the end to make it more richer.
If you can not find paneer (cottage cheese) here is the link to step by step recipe to make paneer.
If you have tried this recipe, simply click a picture and tag me @gastronomicbong or #gastronomicbong on Instagram or on Facebook.