Shahi Paneer (Restaurant Style Recipe)
Shahi Paneer is a delicious rich and creamy dish from India. It is one of the most popular recipes of the Mughlai cuisine. From the 1400s to the 1800s the Mughals (“moo-galls”) ruled India. The food in this era was very rich, often incorporating nuts, dried fruits and warming spices. Shahi Paneer can be found on nearby every menu of Indian restaurants. There are also many ways of preparing the Shahi Paneer. The nuts are cooked in many recipes but we think you get more flavor when fry them in the beginning. Follow this step by step recipe to get a typical “restaurant style” Shahi Paneer.
2 medium sized onion
12 cashew nuts
3 green cadamoms
½ tsp cumin
1 cinnamon stick
250 g Paneer
200 g yogurt
3 tbs Ghee
3 tbs heavy cream
1 tsp Garlic-Ginger-Paste
½ tsp Red chili powder
Salt, to taste
¼ tsp turmeric
2 tbs neutral oil
200 ml water
Coriander or mint leaves, for serving
In the beginning simmer all ingredients for the Shahi Paste in some water for about 3 minutes. Drain and transfer to blender. Mix until you have a smooth paste. (Add some water if the paste is not smooth!)
Heat Ghee in a pan on medium heat until the Ghee is melted. Now add all spices and stir fry for 1 minute.
Add nut paste and turmeric and stir well. Simmer for 5-6 minutes before you stir in yogurt and water. If the sauce is to thick add some more water.
At the end add paneer cubes and heavy cream. Stir gently and and shut down heat. Serve with fresh coriander or mint leaves next to rice or roti.
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