image: Shahi Paneer
Hello readers,
Today I again come to share with you an another famous Mughlai cuisine" Shahi Paneer". Persian and Afgan rules introduce paneer to North India in 16th century. This paneer (cheese) made from goat or sheep rennet,these cheeses were the predecessor of mordern paneer,' Shahi' means 'Royal'. So let's start making "Shahi' Paneer" without wasting any more time!😊🤗
Ingredients:-
Paneer Cubes( cottage cheese)- 250g.
Full fat yogurt- 1/2 cup( not sour).whisked till smooth.
Red chili powder- 1/4tsp.
Turmeric powder- 1/8tsp.
Garam masala-1/2 tsp.
Saffron-8-9 strings.
Ghee(clarified butter)-3 tbsp.
Kewra water(screwpine water)- 2 drops.
Fresh cream- 3 tbsp.
Coriander powder- 1 tsp.
Salt- To taste.
Sugar- To taste.
Ginger & garlic paste- 1 tsp.
Whole spices:-
Bay leaf -1
Green cardamom-3 pods.
Cloves- 3(whole).
Cinnamon-1( 1 inch stick).
Caraway seeds- 1/2 tsp.
Black cardamom-1( whole).
For Royal paste:-
Cashew nuts-5( chopped).
Almonds-8( chopped).
Green cardamom- 2 pods.
Onion - 2 medium (roughly cubed).
Garlic cloves- 4( chopped).
Melon seeds- 1 tbsp(without skin).
For Garnishing:-
Fresh coriander leaves- A handful (chopped)
Green chilies-2-3 slit.
Preparation Method:-
Step 1- Take a saucepan add 1-1/2 cups of water , now add onion, Garlic and boil for 5-8 minutes till onion become soft, strain the stock and set aside.
Step 2- Take a frying pan add 2 tbsp of ghee heat it, now add cashews, almonds, melon seeds,green cardamoms and fry until light golden, take out and set aside.
Step 3- Now in the same pan saute boiled onion, garlic till mushy, transfer this mixture in the same fried nuts bowl and cool down completely.
Step 4- Once mixture cool down completely blend them with the help of some water until getting smooth puree with it.
Step 5- Add 1 tbsp of ghee in the frying pan once ghee heated up ,fry paneer Cubes for 2-3 minutes and after that immersed in hot water for 15 minutes.after 15 minutes take out the cubes and set aside.
For Shahi Paneer Gravy:-
Step 1:- Take a pan heat up remaining ghee now add whole spices (bay leaf, Caraway seeds, green cardamom pods, cloves, cinnemon Stick, black cardamom) saute until they turn fragrant.
Step 2- Now add ginger & garlic paste and saute till raw aroma goes away. Transfer onion- nut mixture puree and mix well for 2-3 minutes.
Step 3- Once puree mixed well add chili powder, coriander powder, turmeric powder, salt, sugar combine well.
Step 4- Now add whisked yogurt and stir to mix all ingredients well and cook in lower flame until raw aroma of spices goes away or begins to leave the sides.
Step 5- Now pour the reserve stock and add saffron strings, cook until gravy thickens. Taste gravy once if salt is require then add little more salt into it.
Step 6- Add paneer (cottage cheese) into the gravy and cook for another 2 minutes on a low flame,pour kewra water & fresh cream combine well, turn off flame and transfer into serving bowl.
Step 7- Garnish with chopped coriander leaves and slit green chilies.
Step 8- Serve hot with Naan.
image credit: source1, source2
N.B. This article was also published on my personal blog : https://sduttaskitchen.blogspot.com/