Shahi Paneer


Paneer: 250 gms, cubed
Ingredients to make a paste:
Tomatoes: 3, small, finely chopped
Onions: 2, small, finely chopped
1 and 1/2 Tsp Ginger-Garlic Paste
2 Tbsps Oil
2 Cloves
1 Green Cardamom, peeled
3-4 Black Peppercorns
1/4 Tsp Jeera (cumin)
4-5 Almonds, sliced

Heat the oil in a pan.
Add the Jeera, Cloves, Peppercorns and sauté for 2-3 minutes.
Add the Onions and fry till they start changing colour.
Now add the Ginger-Garlic paste and sauté some more.
After 3-4 minutes, add the Tomatoes and fry well.
Add the sliced Almonds.
Keep frying on a medium flame, till the Tomatoes turn soft.
Switch off flame and set aside to cool.When cool, grind to a fine paste, adding to it;

2 Tbsp Curd (Dahi)

 Ingredients to make the Masala :
1 Tbsp Oil
1 Bay Leaf (Tej Pata)
1 small Black Cardomon (Badi Elaichi)

1 pinch Kasuri Methi
Haldi, Red Chilly Powder, Coriander Powder (Dhania) and Salt, to taste.
3 Tbsps  warm Water
A pinch of Saffron Strands, soaked in 2 Tbsps of warm Milk.
Heat the oil in a pan.
Add the Tej Patta and Badi Elaichi to it and sauté.
Add the above prepared paste to it, stirring constantly, until the paste starts bubbling.
Add the dry masala’s and Kasuri Methi to it and cook on a low flame, till it starts emitting an aroma or oils starts seperating.
Add the warm water to it slowly, as you keep stirring, till the water is incorporated well.
Now add the Saffron soaked milk, stir, and add the paneer.
Cover and cook for 3-4 minutes.
Garnish with chopped Coriander and serve hot.*
This recipe has been inspired by the original recipe which you can see here:

Leave a Reply

Your email address will not be published. Required fields are marked *