Shahi Paneer Recipe
Shahi paneer is a delicious North Indian recipe made up with cottage cheese (paneer) and thick gravy laced with different spices. This recipe is suitable for serving on all special occasions. It is a rich curry and it’s onion-cashew nut base gravy makes it delectable.
This is a traditional recipe and has been passed through generations. Although, it’s taste varies among families. Few people make tomato based gravy where as others prepare onion based gravy and this reason of variation in flavour. I follow my Mom’s recipe for Shahi Paneer, and she used to make it elaborately. I am having a superb feel for Shahi Paneer, since my childhood.
The key of the recipe is use of balanced spices, which give nice and authentic aroma and flavour to the recipe. I use a number of spices, which I have described elaborately on this page. My Video for Shahi Paneer is also available for ease of viewers. Another key is a good frying of onion along with other spices is significant. Onion should be fried properly on low flame till they become brown. Once spices are cooked then they are grind and should be stained through fine strainer. It gives smooth texture to the gravy. I use fresh raw cottage cheese (Paneer) for the dish. Freshness of cottage cheese is again important for the authentic flavor. Mushrooms can be added instead of cottage cheese for Shahi mushroom.
If you want recipes of different curries like Malai Kofta, Noorjahani Kofta, Kamal Kadi Masala or other curry recipes, you can go to our Vegetarian Curry Link.
I am unfolding step by step process of Shahi Paneer.
How to make Shahi Paneer Recipe
Ingredients
| Mushroom/ paneer (cottage cheese) | 300 gram |
| Onion (payaz), finely chpped | 2 medium |
| Ginger garlic (adrakh lahsan) chopped | 2 table spoon |
| Green chilli (hari mirch), chopped | 2 tea spoon |
| Tomatoes (tamater), chopped | 1 medium |
| Salt | to taste |
| Whole red chilli (lal mirch) | 3 |
| Whole brown cardamom (brown elaichi) | 1 |
| Green cardamom (chhoti elaichi) | 1 |
| Cinnamon (dalchini) | 1″ piece |
| Mace (javitri) | 1/4 tea spoon |
| Clove (laung) | 2 |
| Whole black pepper (sabut kali mirch) | 6 |
| Cumin (jeera) seeds | 1 table spoon |
| Coriander (dhaniya) seeds | 1 table spoon |
| Hot spices ( garam masala) powder | 1/2 tea spoon |
| Sugar (chini) | 1 tea spoon |
| Cream (malai) | 1/2 cup |
| Cashew nut (kaju) | 1/2 cup |
| Clarified butter (ghee) | 3 table spoon |
| Khoya/ condensed milk | 2 table spoon |
| Oil | 1 table spoon |
| Butter | 2 table spoon |
Method
- 1. Cut mushrooms/ cottage cheese into medium size pieces.
- 2. Finely chop onion, garlic, ginger, tomatoes and green chilies.
- 3. Heat clarified butter in a pan and add whole brown cardamom, green cardamom, cinnamon, mace, clove, black pepper, cumin seeds and coriander seeds and fry it for 2-3 minutes.
- 4. Now add onion and fry it till it turns pink.
- 5. Then add cashew nuts, ginger, garlic, green chilies and tomatoes and cook it on medium heat till tomato becomes soft. (It may take 12-15 minutes).
- 6. Once done remove it from flame and let it cool for sometimes.
- 7. Once it is completely cooled, grind it to a smooth paste. Now stain the mixture with a strainer.
- 8. Then again heat a pan and add butter with little oil.
- 9. Heat it for 2-3 minutes and then add mushroom/ cottage cheese and stir it for 5-7 minutes. (If using mushroom cook it for 10- 12 minutes).
- 10. Now add ground and stained spices and cook it for 5-7 minutes.
- 11. Add water and salt and set the consistency of gravy as required.
- 12. Now add 2 table spoons of condensed milk / khoya. (If using khoya add 1 table spoon of sugar also).
- 13. Then remove it from the flame and garnish it with cream and hot spices powder.
- 14. Serve “Shahi Paneer/ Mushroom” hot with Nan or Tandoori roti.
- Recipe Type : Curries, Mushroom curries, Paneer curries, Punjab, Regional, Vegetarian, Vegetarian
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