Shahi Paneer Recipe: Creamy and Delicious Dish
A rich and creamy North Indian curry made with paneer, aromatic spices, almonds, and cream. This royal dish comes together perfectly in a pressure cooker and is ideal for serving with naan or rice for any festive meal.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 tablespoon Oil
- 1 teaspoon Pepper
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 0.5 teaspoon Cloves
- 3 pods Cardamom
- 1 inch Ginger
- 4 cloves Garlic
- 2 Onions sliced
- 2 Tomatoes sliced
- 2 tablespoon Blanched almonds (badam)
- 0.25 cup Curd
- 2 tablespoon Butter
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.25 cup Fresh cream
- 1 teaspoon Salt
- 20 cubes Paneer
- Few strands Kesar (saffron)
- 1 teaspoon Sugar
- 2 tablespoon Kasuri methi crushed
- 2 tablespoon Fresh coriander finely chopped
Instructions
Instructions
- Heat 2 tablespoons of oil in your pan over medium heat. Toss in pepper, bay leaf, cumin, cinnamon, cloves, and cardamom.
- Add ginger and garlic, then the sliced onions. Sauté until golden brown.
- Add tomatoes and badam. Cook till tomatoes soften. Cool the mixture for blending.
- Transfer the cooled mix to blender jar. Add curd and blitz to a smooth paste. Sieve if desired for extra creamy finish.
- In a kadai, melt butter with oil. Add turmeric, chilli, coriander and cumin powder. Sauté on low till aromatic.
- Pour in the smooth puree. Cook till oil separates on top.
- Season with salt and sugar. Add kesar for a royal touch.
- Add paneer cubes gently, mix, and simmer for 5 minutes to absorb flavors.
- Sprinkle kasuri methi and fresh coriander before switching off heat.
- Serve hot with naan or roti for a royal meal.
Notes
Use natural release for best paneer texture. Add splash of cream when reheating leftovers to keep it rich and smooth.