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Shahi Paneer
India was a land of Kings, Queens, Nawabs and Begums and there have always been dishes which were exclusively prepared only for the Royal clans by special cheffs. These curries were made with the so called exotic ingredients and spices which weren’t available easily to the low earning peasants. Shahi Paneer is a prime example of one such curry which typically belongs to the Mughlai Cuisine and this is my rendition of the same. Hope you like the slightly different version of the curry , I have not used tomato which is generally used in the licensed curry.
Do let me know how do you like the recipe in the comments below.
Cuisine - Indian, Pakistani, Mughlai
Keywords- Vegetarian, Paneer, Shahi Paneer, Tasty, Cooking, Recipe
Prep Time –
Marinade - 5 Mins.
Paneer – 15 mins.
Nuts and raisin – 6 mins in parallel to cooking.
Sauce - 35 Mins.
Ingredients:
3 Spoons of Curd.
1 spoon of Ginger Garlic Paste
1 spoon of Chilli powder
1 spoon of Turmeric powder
1 spoon of Nutmeg powder
1 spoon of Cumin powder
½ lb pack of Cottage Cheese.
1 scoop of Butter.
5-6 Almonds
10 pieces of Raisins (kishmish)
4 spoons of Clarified Butter (Ghee)
1 long Cinnamon stick
2 Cardamom pods
1/4 spoon Fennel seeds
1 Star Anise
1 black Cardamom(badi elaichi)
½ spoon of Coriander seeds
1 spoon of Cumin seeds
2 Bay leaves
½ spoon of Mace (javitri)
2 Cloves
1 Tomato (diced into medium pieces)
2 green chillis
Fresh grated Ginger (1 spoon)
1.5 spoons of Garam masala
1 spoon of White pepper
1.2 spoon of coriander powder
½ cup cream
7-8 cashew pieces.
2 spoons of kasthuri methi (dried fenugreek leaves)
RECIPE:
Marinade –
1. Take 3 spoons of curd, 1 spoon of Ginger Garlic Paste, chilli, turmeric , nutmeg and cumin powder and stir continuously to prepare the marinade.
Paneer/Cottage Cheese –
1. Cut cottage cheese in rectangle shapes , keep them on the longer side so that you can grill them properly.
2. Take 10 pieces and coat them with the marinade, keep it marinated for 2 hours.
3. Take a Grill pan and pour a scoop of butter in it, start the stove.
4. When the butter melts , spread the same across the pan and place the Paneer pieces on the pan.
5. Grill the Paneer for 8 minutes,4 minutes a side . Ensure the paneer is cooked before switching off the Grill.
Nuts and Raisins –
1. In a bowl take 5-6 almonds cut into half and 10 pieces of raisins (kishmish).
2. Pour some water on it and boil it for 6 minutes in a microwave or the stove.
Shahi Sauce -
1. In another wok - pour Ghee/Clarified butter and heat the same.
2. Add 1 long cinnamon stick, 2 cardamom pods , 1/4 spoon fennel seeds, 1 star anise, 1 black cardamom(badi elaichi), ½ spoon of Coriander seeds, 1 spoon of cumin seeds, 2 bay leaves , ½ spoon of mace (javitri) and 2 cloves.. keep sautéing for 2 minutes.
3. Add diced onions , 2 green chillis, fresh ginger (1 spoon)
4. Sauté the mix until the onions look golden ,.
5. Add 1.5 spoons of Garam masala , spoon of white pepper and coriander powder and keep sautéing.
6. When the oil starts coming out of the mix , close the stove and add some cream and 7-8 cashew pieces. (you can also use char magaz/ Dried Melon Seeds in place of cashew nuts)
7. Avoid red chilli powder to keep the dish yellowish white .
8. Grind the mix into a thick paste, do not grind the Star Anise piece and the bay leaves. Let it cool and pour it back into the wok .
9. Add the nuts and raisins into the wok and let it bring to boil. Add a little more cream and water to normalize the sauce as per your needs.
10. Crush some kasthuri methi (dried fenugreek leaves) in the gravy and stir it once.
11. Place the Paneer in the wok/gravy now , let it be coated with the gravy and switch off the stove.
12. Keep the lid closed and let the gravy settle in on the Paneer.
13. Serve hot with Naan , Roti or Paratha. It also goes good with Ghee rice, Jeera rice or Rice Pulao (Pilaf)
