Shahi Paneer is a famous Indian mughlai curry. It is royal, mild spicy curry with velvety texture. Paneer(cottage cheese) is cooked in rich nuts, onion, yogurt base creamy gravy and flavored with green cardamom &spices. Soft creamy paneer tests great with roti/naan/rumali roti.
- Paneer(homemade) – 200 grams
- Hung curd-1/2 cup
- Cashew nut – 6 to 7
- Onion -1/2 cup cubed
- Ginger garlic paste-1 tsp
- Coriander leaves – 1 tsp finely chopped
- Cumin seed – 1 tsp
- Red chili powder-1 tsp
- Green chili – 2 slit
- Whole black paper – 1tsp
- Whole green cardamom-2-3
- Bay leaf-1-2
- Cinnamon-1 stick
- Salt – 1/2 tsp ,to taste
- Cooking oil – 3 tbs
- Garam masala – 1 tsp
- Kasuri methi(fenugreek leaves)-2 tsp( optional)
Step 1 – Take one cup water in a saucepan and add cashew nut,chopped onion then boil it for 10-12 minutes till mixture gets soften. Switch off flame and cool it aside.
Step 2 – In grinder take cooked onion make fine paste,keep aside.
Step 3 -In nonstick pan heat little oil and saute paneer cube.put saute paneer cube in 3 cup water,keep aside.(This step it optional)
Step 4 – In other nonstick pan heat 2 tbsp oil,add cumin seed,cloves,green cardamom,bay leaf,cinnamon and saute till fragrant. add green chili, boiled onion paste and cook 2-3minutes cook in low flame . add ginger garlic paste saute it 1 minute.
Step 5 – Add hung curd mix it well,cook 1 minutes and add red chili powder,garam masala,dry fenugreek leaves,salt and paneer cubes mix it cook 30 second,and remove from heat garnish with fresh coriander leaves.
Serve with Roti/Naan!!!
- You can add1/2 cup yogurt and 1/2 cup cream and replace hungcurd. Hungcurd is healthy option so I choose it.
- Boiled onion paste cook in low flame so it will not turn brown and testes will be perfect.