Shahi Paneer(Mughlai Cusine)

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.

Ingredients

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
Clove-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)

Method

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!!!

NOTE:-

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.

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