Are you also looking for an easy way to make Shahi paneer recipe restaurant style? So today’s blog is for you. Who doesn’t love the rich and creamy curry of Shahi Paneer? And if you are a fan of Indian food then you must have tried Shahi Paneer before. But often we wonder whether we will be able to make a restaurant style shahi paneer recipe at home?
So the solution to your problem is in this blog. If you want to try your hand at making this delicious Shahi Paneer recipe without the hassle of going out to eat, then in this article, we will share with you how to make Shahi Paneer with all the ingredients required and easy steps for easy shahi paneer recipe.
From making a delicious tomato-onion gravy to marinating and frying the paneer, Sahi Paneer recipe is made with a variety of spices. Shahi Paneer is a type of paneer curry that originates from the Punjab region of India. It is usually served with rice or naan bread. Making shahi paneer at home is actually very easy, and it is a great way to impress your friends or family with your cooking skills. Plus, homemade Shahi Paneer tastes even better than the restaurant taste! You just follow the step by step Shahi Paneer Recipe in English and you will become an expert in no time.
Prep time: 20 minutes
Cooking time: 35 minutes
Serves: 4 people
Cooking time: 35 minutes
Serves: 4 people
For making Sahi Paneer gravy Ingredients
- Oil 1 tsp
- Butter 1 tbsp
- cumin seeds 1 tsp
- Bay leaf 1 no.
- Black peppercorns 2-3 nos.
- Cinnamon 1 inch
- Green cardamom 3-4 pods
- Black cardamom 1 no.
- Cloves 2 nos.
- onions 2 medium sized (sliced)
- Tomatoes 4 medium sized (diced)
- whole kashmiri red chilli 2 -3 nos.
- Garlic 4-5 nos.
- Ginger 1 inch
- Green chillies 1-2 nos.
- Coriander stems a few
- Cashew nuts 18-20 nos.
- Salt to taste
Shahi paneer recipe ingredients
Curd) ½ cup
Powdered spices:
Turmeric powder ½ tsp
Coriander) powder 2 tsp
Red chilli powder 2 tsp
Cumin powder 1 tsp
Oil 1 tsp
Butter 1 tbsp
Green chillies 1-2 nos(chopped)
Ginger 1 inch (julienned)
Red chilli powder 1 tsp
Hot water as required
Honey 1 tbsp
Paneer 500-600 grams
Garam masala 1 tsp
Kasuri methi 1 tsp
Fresh coriander as required (chopped)
1/4 – 1/2 cup milk
Shahi Paneer Recipe in English step by step
To make the gravy base of Shahi Paneer, first of all put a pan on medium heat. As soon as the pan becomes hot, first add oil, then add butter.
Now we will add all the ground spices cumin, bay leaf, whole black pepper, cinnamon, small cardamom, large cardamom, cloves.
Stir once and add the onions, stir well and cook for 2-3 minutes.
Further add chopped tomatoes after roasting the onions and stir it.
Now we will add kashmiri red chillies, garlic, ginger, green chillies, coriander stems, cashew nuts & salt, stir well & cook on medium high heat for 10-15 minutes.
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You need to cook until the tomatoes are completely mashed.
Once they’ve become mushy, add some hot water& stir well, further cover & cook for 5-10 minutes on medium flame.
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Now, switch off the flame & cool down the mixture to room temperature, further discard the bay leaf, black cardamom & cinnamon stick.
once discarded, transfer it in a mixer grinder and grind well to make fine puree, add little water while making the puree.
Further use a sieve and strain the puree to get the smooth texture. Keep this strained puree aside to make the shahi paneer.
For making the shahi paneer, start by first adding curd, and the powdered spices in a bowl, whisk well until the curd is smooth. Keep it aside to be used later.
Further, set a wok or a big size pan on medium heat, add oil & butter, green chillies, ginger & kashmiri red chilli powder on lower flame.
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Add the prepared curd mixture, stir continuously & cook on medium high flame.
Cook well until the curd mixture is cooked and the oil has separated.
Now, add the prepared puree gravy base & stir well. Add hot water to adjust the consistency of the gravy as per your preference.
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Further add, honey & stir well while cooking on low flame for 4-5 minutes.
Further add paneer, you can cut paneer in any shape, I’ve chosen to cut in triangles.
Further add garam masala, kasuri methi, a tbsp of fresh coriander & milk, stir well & cook on low flame for 1-2 minutes.
Taste and check for salt at this stage & further you can adjust the seasoning as per your taste. Finish with some more freshly chopped coriander leaves.
Your shahi paneer is ready, served hot with tandoori roti, laccha paratha or any indian bread of your choice.
Pics credit goes to Your food lab
Tips and Tricks for Perfectly Authentic Sahi Paneer
1. Start with good quality paneer. Look for a brand that is fresh and firm, without any discoloration or off-flavors.
2. Cut the paneer into even cubes, about 1-inch in size. This will ensure even cooking and prevent the paneer from falling apart during cooking.
3. To make the perfect sahi sauce, start by simmering tomatoes and onions in a pan until they are soft and beginning to break down. Then add a variety of spices like ground coriander, cumin, garam masala, and red chili powder. Finally, blend the sauce until it is smooth and creamy.
4. Gently cook the paneer cubes in the sauce until they are heated through but still retain their shape. Be careful not to overcook the paneer or it will become rubbery.
5. Serve the sahi paneer hot, garnished with fresh cilantro leaves and a dollop of cream (optional). Enjoy with warm naan bread or basmati rice for a complete meal!
How to make Fresh Paneer?
To make the paneer, you will need:
1 litre of full fat milk
2 tablespoons of lemon juice
A large saucepan
A muslin cloth or cheesecloth
First, heat the milk in the saucepan over a medium heat until it comes to a boil. Once the milk has boiled, add the lemon juice and stir gently. The lemon juice will cause the milk to curdle and form clumps.
Next, take the pan off of the heat and allow it to cool for 5 minutes. Then, pour the mixture into a muslin cloth or cheesecloth that is placed over a bowl. Allow the mixture to drain for 15 minutes so that all of the whey has been removed from the paneer.
After 15 minutes, gather up the corners of the cloth and squeeze out any remaining whey. You should now have a ball of paneer that is about 250 grams. Place the paneer on a plate and press it down with another plate so that it flattens out slightly. Allow it to cool for another 10 minutes before using it in your recipe.
Conclusion
After reading this guide, you should now have a better understanding of how to make restaurant-style sahi paneer at home. Sahi paneer is an incredibly delicious and easy dish that is sure to be a hit with your family or friends. How did you like this Sahi Paneer recipe made with rich creamy curry, do tell us by writing in the comment. you can also email me [email protected]. If you like the recipe then do like and share.
Recipe Card
Shahi Paneer Recipe
Ingredients
- Oil 1 tsp
- Butter 1 tbsp
- cumin seeds 1 tsp
- Bay leaf 1 no.
- Black peppercorns 2-3 nos.
- Cinnamon 1 inch
- Green cardamom 3-4 pods
- Black cardamom 1 no.
- Cloves 2 nos.
- onions 2 medium sized sliced
- Tomatoes 4 medium sized diced
- whole kashmiri red chilli 2 -3 nos.
- Garlic 4-5 nos.
- Ginger 1 inch
- Green chillies 1-2 nos.
- Coriander stems a few
- Cashew nuts 18-20 nos.
- Salt to taste
- Curd) ½ cup
- Powdered spices:
- Turmeric powder ½ tsp
- Coriander) powder 2 tsp
- Red chilli powder 2 tsp
- Cumin powder 1 tsp
- Oil 1 tsp
- Butter 1 tbsp
- Green chillies 1-2 nos chopped
- Ginger 1 inch julienned
- Red chilli powder 1 tsp
- Hot water as required
- Honey 1 tbsp
- Paneer 500-600 grams
- Garam masala 1 tsp
- Kasuri methi 1 tsp
- Fresh coriander as required chopped
- ¼ – 1/2 cup milk
Instructions
- To make the gravy base of Shahi Paneer, first of all put a pan on medium heat. As soon as the pan becomes hot, first add oil, then add butter.
- Now we will add all the ground spices cumin, bay leaf, whole black pepper, cinnamon, small cardamom, large cardamom, cloves.
- Stir once and add the onions, stir well and cook for 2-3 minutes.
- Further add chopped tomatoes after roasting the onions and stir it.
- Now we will add kashmiri red chillies, garlic, ginger, green chillies, coriander stems, cashew nuts & salt, stir well & cook on medium high heat for 10-15 minutes.
- You need to cook until the tomatoes are completely mashed.
- Once they’ve become mushy, add some hot water& stir well, further cover & cook for 5-10 minutes on medium flame.
- Now, switch off the flame & cool down the mixture to room temperature, further discard the bay leaf, black cardamom & cinnamon.
- once discarded, transfer it in a mixer grinder and grind well to make fine puree, add little water while making the puree.
- Further use a sieve and strain the puree to get the smooth texture. Keep this strained puree aside to make the shahi paneer.
- For making the shahi paneer, start by first adding curd, and the powdered spices in a bowl, whisk well until the curd is smooth. Keep it aside to be used later.
- Further, set a wok or a big size pan on medium heat, add oil & butter, green chillies, ginger & kashmiri red chilli powder on lower flame.
- Add the prepared curd mixture, stir continuously & cook on medium high flame.
- Cook well until the curd mixture is cooked and the oil has separated.
- Now, add the prepared puree gravy base & stir well. Add hot water to adjust the consistency of the gravy as per your preference.
- Further add, honey & stir well while cooking on low flame for 4-5 minutes.
- Further add paneer, you can cut paneer in any shape, I’ve chosen to cut in triangles.
- Further add garam masala, kasuri methi, a tbsp of fresh coriander & milk, stir well & cook on low flame for 1-2 minutes.
- Taste and check for salt at this stage & further you can adjust the seasoning as per your taste. Finish with some more freshly chopped coriander leaves.
- Your shahi paneer is ready, served hot with tandoori roti, laccha paratha or any indian bread of your choice.
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