Shahi Paneer is a popular North Indian dish that exudes richness and is perfect for special occasions. The term “Shahi” translates to “royal,” and this dish truly lives up to its name with its creamy, fragrant, and flavorful gravy. Below, you will find a comprehensive guide on how to prepare Shahi Paneer with Gravy, ensuring a delightful culinary experience.

1st Way: With Taston Golden Gravy Base

Ingredients:

• Taston Golden Gravy Base
• Water
• Butter
• Paneer
• Kasuri methi (dried fenugreek leaves)
• Cream
• Dhania (fresh coriander leaves)

Instructions:

1. First, prepare the gravy. In a bowl, add Taston Golden Gravy Base and water. Mix it well.
2. Heat butter in a pan. Once the butter is hot, add the prepared gravy base.
3. The video mentions that you can use this gravy base to make other dishes like Butter Chicken, Shahi Corn, and Makhanwala Paneer.
4. Sauté the gravy base until it thickens and oil starts to separate.
5. Then, add paneer to the gravy and cook it lightly.
6. Once the paneer is cooked, add kasuri methi, cream, and coriander leaves.
7. Mix everything well and cook for a short while.
8. Your Shahi Paneer is ready! Plate it and enjoy!

TASTON Premium Golden Gravy Base: (150g/250g)

2nd Way: With Home Made Gravy

Ingredients

To create Shahi Paneer, gather the following ingredients:

• Paneer (Cottage Cheese):
  • 200 grams of paneer, cut into cubes.
• For the Gravy:
  • 2 tablespoons of oil or ghee (clarified butter)
  • 1 bay leaf
  • 2 green cardamom pods
  • 1 black cardamom pod
  • 1-inch cinnamon stick
  • 2 cloves
  • 1 large onion, finely chopped
  • 1 tablespoon of ginger-garlic paste
  • 2-3 green chilies, slit
  • 1/2 cup of tomato purée
  • 1/4 teaspoon of turmeric powder
  • 1 teaspoon of red chili powder
  • 1/2 teaspoon of garam masala
  • 1/2 teaspoon of coriander powder
  • 1/4 cup of cashew nuts, soaked in water for 20 minutes and then ground to a paste
  • 1/4 cup of fresh cream
  • Salt to taste
  • Fresh coriander, chopped, for garnish

Instructions

1. Preparing the Paneer

Start by cutting the paneer into cubes. For an added texture, you can lightly fry the paneer cubes in a little oil until they turn golden brown. This step is optional but enhances the dish’s texture and flavor.

2. Cooking the Base

• Heating the Spices: Heat 2 tablespoons of oil or ghee in a pan over medium heat. Add the bay leaf, green cardamom pods, black cardamom pod, cinnamon stick, and cloves. Sauté the spices until they release their aroma, which should take about a minute.
• Adding Onions and Aromatics: Add the finely chopped onions to the pan. Cook them until they become golden brown, which usually takes about 7-8 minutes. Stir occasionally to ensure even cooking.
• Incorporating Ginger-Garlic Paste: Once the onions are golden, add the ginger-garlic paste and slit green chilies. Sauté for about 2 minutes until the raw smell of the ginger and garlic disappears.

3. Making the Gravy

• Tomato Purée: Add the tomato purée to the pan and cook until the oil starts to separate from the mixture. This process takes around 5-7 minutes and ensures the raw taste of the tomatoes is cooked out.
• Spice Mixture: Mix in the turmeric powder, red chili powder, garam masala, and coriander powder. Cook the spices with the tomato mixture for another 2-3 minutes, stirring frequently.
• Cashew Nut Paste: Add the cashew nut paste to the pan. Stir continuously to prevent it from sticking to the bottom and cook until the mixture thickens and the oil begins to separate again. This step ensures the gravy has a rich and creamy texture.

4. Final Steps

• Adjusting Gravy Consistency: Pour in 1 cup of water to the pan to adjust the consistency of the gravy. Bring the mixture to a boil, then reduce the heat and let it simmer.
• Adding Paneer and Seasoning: Add the paneer cubes to the gravy and season with salt to taste. Simmer the curry for about 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
• Cream Addition: Stir in the fresh cream and cook for an additional 2 minutes. This adds a final layer of richness to the dish.

5. Garnishing and Serving

Once cooked, garnish the Shahi Paneer with freshly chopped coriander leaves. Serve it hot with naan, roti, or steamed rice. The creamy and aromatic gravy pairs wonderfully with these accompaniments.

Tips for Perfect Shahi Paneer

• Quality Paneer: Use fresh paneer for the best texture and taste. If using store-bought paneer, soak it in warm water for 10 minutes to soften it before cooking.
• Spice Balance: Adjust the level of green chilies and red chili powder according to your heat preference.
• Creaminess: For an even richer gravy, you can add a tablespoon of butter along with the cream.

Conclusion

Shahi Paneer is a decadent dish that brings a royal touch to any meal. With its rich, creamy gravy and flavorful spices, it’s sure to be a hit at your dining table. Follow this detailed recipe to create an authentic Shahi Paneer that will impress your family and guests.

For a visual guide, watch this detailed video tutorial on making Shahi Paneer with Gravy. Enjoy cooking and relishing this royal dish!

Check Out Mixed Masala Powder of Taston