Shahi Paneer is a definite must-try if you enjoy thick, creamy Indian curries. This regal delicacy is made up of delicate paneer (Indian cottage cheese), rich sauce, and fragrant spices. It is a product of Mughlai cuisine. Shahi Paneer has gained popularity as a favourite vegetarian dish that is guaranteed to please both your family and friends thanks to its regal charm and delectable flavours. We’ll walk you through every step of making this delicious dish in your own kitchen in this blog article.
SHAHI-PANEER
Equipment
- Pan or Skillet
- Spice grinder or mortar and pestle
- Cutting board and knife:
- Blender or food processor
- Spatula or Wooden Spoon
- Serving dish
Ingredients
For the Shahi Paneer:
- 250 grams paneer (cottage cheese), cut into cubes
- 2 tablespoons ghee (clarified butter) or vegetable oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons cashew nuts, soaked in water for 15 minutes and ground into a paste
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon ground cardamom
- 1/2 cup heavy cream
- 1/4 cup milk
- Salt to taste
- Fresh coriander leaves for garnish
For the Spice Blend:
- 1 teaspoon cumin seeds
- 1 1-inch cinnamon stick
- 2-3 cloves
- 2-3 green cardamom pods
Instructions
Step 1: Preparing the Spice Blend
- The cumin seeds, cinnamon stick, cloves, and cardamom pods are added to a dry pan that has been heated over medium heat.
- The spices should be dry-roasted for one minute or until their scent is released.
- Let them cool after removing from heat.
- Using a mortar and pestle or a spice grinder, crush the roasted spices into a fine powder. Place aside.
Step 2: Sautéing the Paneer
- Ghee or vegetable oil should be heated in a pan at medium heat.
- Paneer cubes should be added and sautéed till golden brown.
- From the pan, take out and set aside the paneer cubes.
Step 3: Preparing the Shahi Paneer Gravy
- Add the chopped onions to the same pan and cook them until they are transparent.
- After one more minute of cooking, add the ginger-garlic paste.
- Add the tomato puree, then stir the mixture until the oil begins to separate from it.
- Cook for a few minutes while stirring frequently after adding the cashew nut paste.
- Sprinkle the ground cardamom, garam masala, turmeric, and red chilli powder. Mix thoroughly.
- Add the milk and heavy cream. The items should be stirred together.
- Salt to taste and the spice mixture should be added. Completely combine.
- To enable the flavours to merge, let the gravy simmer on low heat for around 5-7 minutes.
- Finally, add the cubes of paneer that have been sautéed to the sauce and gently stir to coat.
- Cook the paneer for a further 2 to 3 minutes to let it absorb the gravy's flavours.
Step 4: Serving the Shahi Paneer
- The Shahi Paneer should be moved to a serving plate.
- For additional freshness and flavour, garnish with fresh coriander leaves.
- Serve hot with steaming basmati rice, naan, or roti.
Video
Notes
Tips for Making Shahi Paneer:
- Use high-quality, fresh ingredients: To improve the flavour of Shahi Paneer, use ripe tomatoes, fragrant spices, and fresh paneer. The overall flavour and texture of the meal will be influenced by the use of fresh ingredients.
- Spices may be modified to your preference: The spice levels can be changed to suit your tastes. Reduce the amount of red chilli powder or omit it entirely if you prefer a milder flavour. On the other hand, you can add more cayenne pepper or more red chilli powder if you like a meal that is hotter.
- Soak cashew nuts properly: Cashew nuts should be well soaked before being ground into a paste. This requires at least 15 minutes. It will be simpler to produce a smooth consistency because this will soften them.
- Correctly sauté the paneer: Be sure to fry the paneer cubes until they are golden brown. This will improve their flavour and give the texture a slight sharpness.
- Let the flavours mingle: After adding the spices and cream, let the Shahi Paneer gravy simmer over low heat for a few minutes. This will facilitate the flavours’ blending and produce a meal that is rich in flavour.
Precautions:
- Do not overcook the paneer: done paneer might turn harsh and rubbery. Keep an eye on the cooking time and add the paneer cubes to the sauce towards the end so they can finish cooking and absorb the flavours.
- Be cautious when handling hot ingredients: When handling hot items, use caution. Use extra care when handling hot sauces, oil, and pans. To avoid being burned, handle hot objects with oven gloves or kitchen towels.
- Allergen alert: Shahi Paneer comprises spices, dairy (paneer, ghee, cream, and milk), and nuts (cashews). Be aware of any food allergies or dietary restrictions that your visitors may have, and either make the required alterations or let them know what the components are.
- Store leftovers properly: When storing leftovers, make sure they are kept in the refrigerator in an airtight container. Eat within two to three days, and reheat food completely before serving.
History of Shahi Paneer
Popular Indian dish Shahi Paneer has a long history and is strongly influenced by Mughlai cooking. The Mughals were renowned for their lavish and sumptuous cookery, which had a significant impact on the regional cuisine of the Indian subcontinent.
The Mughal era in the 16th century is where Shahi Paneer first appeared. The sumptuous feasts and lavish foods used by the Mughal emperors and their royal chefs were legendary. One delicacy from this time period was shahi paneer, which had a creamy sauce and soft paneer cubes.
Royal cooks (khansamas) would prepare opulent meals to appease the emperor’s palate during the Mughal era. These meals frequently used flavorful spices, nuts, and dairy ingredients to provide an original flavour combination. The Mughal emperors loved Shahi Paneer because of its rich and creamy sauce.
In Shahi Paneer, the word “Shahi” alludes to the dish’s regal ties. Hindi’s “Shahi” (which means “royal”) translation conveys the dish’s association with the opulence of Mughal cuisine.
Shahi Paneer eventually gained popularity outside of the royal palaces and entered the homes of regular people. It is now a well-liked vegetarian dish served in Indian restaurants all over the world.
Shahi Paneer’s traditional recipe has changed through time, with modifications that take into account various spice concoctions, extra components including veggies, and dietary requirements. Shahi Paneer’s core, which is a rich and creamy paneer dish honouring its regal ancestry, does not change.
Shahi Paneer’s history demonstrates the Mughal era’s cultural and culinary influence, and it is still a beloved dish that exemplifies the grandeur and flavours of Indian cuisine.
Frequently Asked Questions –
Can I use tofu instead of paneer in Shahi Paneer?
A: If you want a vegan or dairy-free version of Shahi Paneer, you may replace the paneer with tofu. Before incorporating it into the sauce, tofu can be chopped into cubes and sautéed.
Can I prepare Shahi Paneer ahead of time?
A: You may prepare Shahi Paneer ahead of time. In an airtight container, prepare the meal as directed and place in the refrigerator. Before serving, give it a little reheat on the hob or in the microwave. Remember that warming may cause the paneer’s texture to significantly alter.
Can I freeze Shahi Paneer?
A: Shahi Paneer shouldn’t be frozen since it might alter drastically in texture when thawed and reheated. It tastes best whether eaten right away or after being kept in the fridge for a few days.
Can I change how spicy Shahi Paneer is?
A: Definitely! To suit your tastes, you may change the amount of spice in Shahi Paneer. Depending on the level of heat you choose, you can add more or less red chilli powder and other spices.
What dishes go well with sahi paneer?
A: Naan, roti, or paratha are some Indian flatbread that go well with sahi paneer. Additionally, it goes well with steaming basmati or jeera rice. For a full dinner, include a serving of raita (a yogurt-based side dish) and a green salad.
Shahi Paneer can be made without cream.
A: Yes, you may prepare Shahi Paneer with little or no heavy cream for a lighter version. For a creamy texture, you can use milk, yoghurt, or coconut milk in its place.
Can I add vegetables to Shahi Paneer?
A: You may make Shahi Paneer more healthful and nutritious by using veggies like bell peppers, peas, or carrots. The veggies can either be cooked separately and combined at the end, or they can be sautéed before being added to the sauce.
How long can I keep Shahi Paneer leftovers?
A: Remaining For two to three days, sahi paneer can be kept in the refrigerator in an airtight container. Before eating, be sure to properly reheat it.
