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Thursday, January 22, 2015

Shahi Paneer ( A Truly Royal treat for the taste-buds)

I had not prepared any Panner dish for quite sometime as my husband had got bored with it. So, when I got some from the supermarket last week, I wanted to try out something different from the usual spicy gravies that usually make. After browsing through lots of recipes, I zeroed in on this simple recipe of 'Shahi Paneer' as it looks quite easy and less time consuming. I have avoided tomatoes as I wanted that white look and hence used some extra curd to get that tang into the gravy. But feel free to choose whichever you like.

Read on for the recipe -






Preparation Time - 30-40 mins

Ingredients -


  • 250 gm Malai Paneer
  • 1/2 cup thick yogurt
  • 1 tsp coriander powder
  • 1/2 tsp kashmiri chili powder
  • 1/4 tsp garam masala power
  • 1/4 turmeric
  • 1 tbsp makhan (white butter)/oil
  • a pinch of saffron
  • 3 tbsp warm milk
  • 2 tsp sugar
  • salt to taste


For the gravy -


  • 1 medium onion
  • 3-4 garlic flakes
  • 1 inch long ginger
  • 5-6 cashews
  • 4-5 almonds
  • 3 cloves
  • 3 green cardamom
  • 1 inch cinnamon
  • 2 pinch cumin (jeera)
  • 2 pinch shah jeera


Preparation - Soak the saffron in warm milk for 20 mins.

Boil 2 cups water in a small saucepan and add all the ingredients listed  under 'For the gravy' . Let it boil for 10 mins (else you can use a pressure cooker and cook all the ingredients for 2 whistles on a medium flame).

Allow to cool down before straining the water (do not throw). Grind the cooked ingredients into a smooth paste. Keep aside.

Cooking - Heat the white butter / oil in a wok. Add the paste that we have prepared in the previous step. Cook for 5-6 minutes till the oil starts to separate.

Add the coriander powder, chili powder, garam masala and turmeric at this point. Stir fry for 2 mins.

[Note - If you plan to use any tomato puree, add it at this point and cook for 4-5 mins]

Add the yogurt (whisked to break any lumps), strained water, sugar and salt to taste. Boil for 10 mins on a low flame (be careful as it tends to stick to the bottom).

Add the saffron milk and the paneer cubes. Simmer for 2 mins before removing from the flame.

Serve hot with naan or any other Indian bread. Also goes well with white or any mildly flavored rice.


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