Shahi Paneer

Cuisine Style: North India | Cooking Time: 25 minutes | To Serve: 4 | Type: Gravy | Take With: Roti,Chapati,Paratha,Naan,Rice

Ingredients

• Paneer [About 1 inch sliced & fried] - 300 grams
• Oil - 3 tbsp
• Cloves - 3
• Peppercorns - 5 to 6
• Cinnamon stick (½ inch)
• Bay leaves - 1
• Green chilli - 2 or 3 nos
• Ginger & garlic paste - 1 tbsp each
• Onion paste - 1/2 cup [finally chopped and sauté and make paste]
• Butter - 2 tbsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tbsp
• Kasoori methi powder - 1 ½ tbsp [optional]
• Saffron - a pinch [optional]
• Chopped coriander leaves - ¼ cup
• Tomato puree - 1 cup
• Green cardamom powder - 1 tbsp
• Fresh cream - ½ cup
• Nutmeg powder - a pinch [optional]
• Curd - 1 cup

Preparation

• Heat oil in a pan, add cloves, peppercorn, cinnamon stick, bay leaves one by one then sauté gently. Then add green chilli and fry for some time.
• Add onion paste, ginger & garlic paste & stir well. Turn off flame. Filter this into an another bowl
• Heat a other pan and put oil and butter. Add filtered onion gravy. Sauté gently for sometime. Then add tomato paste & mix well.
• Add red chili powder, garam masala powder. Stir well. Then add curd & mix well.
• Add fried paneer, kasoori methi powder, saffron, a pinch of nutmeg powder and stir well.
• Add chopped coriander leaves, fresh cream. Stir gently and turn off the flame
• Transfer this gravy to a bowl. Garnish with fresh coriander leaves and fried paneer, butter on top

Note

• Without tomato puree, nutmeg and saffron can also be prepared
• Adding peppercorn powder improves the taste
  

Tip

• You can use fresh paneer instead of fried paneer

Shahi paneer

Creamy shahi cottage cheese curry

Rich and delicous curry for roti & rice