Shahi Paneer Recipe (Mughlai Style)

. Take the nuts and seeds – 2 tablespoons chopped cashews, 1 tablespoon almonds, 1 tablespoon melon seeds (magaz) in a bowl and rinse them a couple of times with water. Drain all the water and set asid . Simmer the below listed ingredients in 1.5 cup water for for 8 to 10 minutes on medium-low heat. ½ cup chopped onions 2 tablespoons chopped cashews 1 tablespoon almonds 1 tablespoon melon seeds (magaz) ½ teaspoon chopped ginger ½ teaspoon chopped garlic 3. Continue to cook until the onions become soft, then strain the stock and set aside for later use. 4. When cooled, place the softened onions, nuts, seeds, ginger, garlic in a blender or grinder-mixer jar. You can peel the almonds if you prefer. 5. Make a fine paste of the cooked onion mixture, adding 2 to 4 tablespoons of the strained water or as needed. 6. Beat ½ cup fresh curd (yogurt) till smooth and set aside. Cook Shahi Paste 7. Heat 3 tablespoons ghee in a pan over medium-low to medium heat. Let the ghee melt. You can even use oil or butter in place of ghee. x shahi paneer topped with some saffron strands served in a white bowl with a spoon inside the bowl on a white marble surface What is Shahi Paneer? Shahi Paneer can literally be translated to “royal paneer.” My recipe is that of a rich, creamy curry made with a base of nuts, onions, yogurt and spices. Paneer is a fresh cheese that is popular in Indian cuisine. It is made by curdling milk with a food acid (often lemon juice), then pressed into cubes. The most notable thing about paneer cheese is that it does not melt, providing a texture similar to tofu. There are some variations to make the recipe. Some Shahi Paneer recipes use tomatoes and butter. I have opted not to use these ingredients, instead using yogurt to lighten up the dish considerably. The Shahi gravy is full of fragrant flavors including onion, ginger, garlic, red chilli powder, saffron and cardamom. Balanced out with thick, creamy yogurt, this lightened up version of Shahi Paneer is perfect for special occasions. If you are looking for a warming, comforting vegetarian dish to serve for supper, look no further. Shahi Paneer is one of my very favorite dishes and is sure to become one of yours, too. Now, more than ever, comfort foods are in order. This Shahi Paneer is sure to fill your bellies and warm your souls. shahi paneer topped with some saffron strands and served in a white bowl on a white marble surface Step-by-Step Guide How to make Shahi Paneer While the list of ingredients for Shahi Paneer recipe is quite long, you don’t need to be intimidated. The process for making this dish isn’t particularly technical or difficult. Preparation 1. Take the nuts and seeds – 2 tablespoons chopped cashews, 1 tablespoon almonds, 1 tablespoon melon seeds (magaz) in a bowl and rinse them a couple of times with water. Drain all the water and set aside. nuts and melon seeds rinsed in a bowl 2. Simmer the below listed ingredients in 1.5 cup water for for 8 to 10 minutes on medium-low heat. ½ cup chopped onions 2 tablespoons chopped cashews 1 tablespoon almonds 1 tablespoon melon seeds (magaz) ½ teaspoon chopped ginger ½ teaspoon chopped garlic onions, nuts, seeds, garlic and ginger being simmered in water 3. Continue to cook until the onions become soft, then strain the stock and set aside for later use. softened onions, nuts, seeds etc being strained 4. When cooled, place the softened onions, nuts, seeds, ginger, garlic in a blender or grinder-mixer jar. You can peel the almonds if you prefer. softened onions, nuts, seeds etc added in a blender jar 5. Make a fine paste of the cooked onion mixture, adding 2 to 4 tablespoons of the strained water or as needed. blended to a smooth puree 6. Beat ½ cup fresh curd (yogurt) till smooth and set aside. yogurt whisked till smooth Cook Shahi Paste 7. Heat 3 tablespoons ghee in a pan over medium-low to medium heat. Let the ghee melt. You can even use oil or butter in place of ghee. ghee being melted 8. Fry all the whole spices until they release their aroma in the ghee. The whole spices are listed below: 1 tej patta (Indian bay leaf) 2 to 3 cloves 2 to 3 green cardamoms 1 black cardamom 1 inch cinnamon ½ teaspoon caraway seeds (shahi jeera) – can swap with cumin seeds instead Tip: Be very attentive here, as spices are delicate and can burn quickly if you aren’t paying attention.