Shahi Paneer

Shahi Paneer is the most famous dish from Indian Subcontinent which was introduced by Mughal Empire who ruled in India from early 1526. The word "Shahi" itself means "Imperial Court of the Mughal Empire", which directly refers to royalty. Hence this dish is prepared using grounded cashew, onions, tomatoes, clarified butter. The main difference between the famous Paneer Tikka Masala and Shahi Paneer is that the former is more of a red gravy while the latter is more of a yellow gravy. Most are aware about Paneer but for those who are not for them, Paneer's another name is Cottage Cheese. It is made from curdling the milk with the help of either lemon or vinegar.

Let's have a look at the method:

Before we begin I have done some tweaks to the recipe from my end. I have added almonds too along with Cashew. 

Ingredients:

10-15 pieces cubes of Paneer

2 Onions roughly cut

2 Tomatoes roughly cut

1 Cinnamon Stick

4 Peppercorns

4 Cloves

1 Badi Elaichi

1 Cardamom

1/2 cup Cashew and Almonds Mix (Unsalted) [You can use same measurement of Cashew only]

2 tbsp Kashmiri Red Chili Powder

1 tsp Cumin Powder

1 tbsp Coriander Powder

1 tbsp Garam Masala Powder

1 tsp Kitchen King Masala (Optional)

3 tbsp Cream

1 tbsp Crushed Kasuri Methi

Coriander Chopped

Salt to Taste

Ghee/Butter/Oil

Method:

In a bowl of curd add Kashmiri Red Chili Powder, Cumin Powder, Coriander Powder, Garam Masala and mix it well. Keep it aside.

Add Paneer cubes in a lukewarm water. This helps Paneer remain soft.

Soak Cashew and Almond in water for 4 hours. If you do not have time to soak then its fine too. You can add them when we add it further steps as it is.

Keep a pot on medium flame and add 2 tbsp Ghee to the pot.

Once the Ghee is warm, add Cinnamon Stick, Peppercorns, Cloves, Badi Elaichi, Cardamon and wait until spices release their aroma.

Add onions to the pot and cook it until soft, we do not want it to turn brown as we do not want gravy to turn brown.

Add Ginger Garlic paste and let it cook for 5 mins.

Add tomatoes to the pot and cashew and almonds to the pot and mix it well.

Let the mixture cook for 5-7 mins and turn off the flame. Let the mixture cool and then grind the mixture to fine paste. If required you can add water in the process as well, be careful that you do not add excessive water, as we need the consistency to be thick.

In the same pot add 2 tbsp of Ghee on medium flame and once its warm add the grinded mixture to the pot.

Keep stirring the mixture while on medium flame. 

Now take the curd mixture and add it to the pot and add salt. Mix it well.

Let it cook for 7-10 mins with the pot covered.

Keep checking the gravy between the intervals just to make sure it is not burning.

Add crushed Paneer cubes to the pot with care. Mix it well for the gravy to cover the cubes.

Add Kasuri Methi, Kitchen King Masala and Cream to the gravy and cover it for 7-10 mins on low flame.

Add chopped coriander to the gravy and serve hot with Naan, Roti or Jeera Rice.