Shahi Paneer | Makhni Paneer |Restaurant Style Shahi Paneer

Shahi paneer |Makhni Paneer |Restaurant Style Shahi paneer is easy to prepare recipe. Ready in minutes with authentic restaurant-style flavors. #shahipaneer #makhanipaneer#lovefood#recipe#indian #foodblog#easyrecipes#Restaurantstyle #healthyfood #cottagecheese #mughlai

Mughlai cuisine recipes developed in medieval Indo-Persian culture have rich, delicious, and creamy gravy preparations. Like many Mughlai dishes have a rich spice flavor and are often associated with a distinct aroma, this recipe too has a taste of ground and whole spices.

Shahi Paneer | Makhani Paneer is a popular dish in most Indian Restaurants. There are several ways to prepare this gravy. Over the years of cooking and trying various recipes, I have found the best way to prepare this gravy dish.

Tips to make this Rich Shahi Paneer Recipe

1. Use rich red tomatoes for the gravy.
2. Use good quality spices for the best results.
3. To make the gravy rich and creamy we have used cashews/cashew paste and cream. Use a good quality full-fat cream.
4. Adding red capsicum enhances the color and flavor of the gravy.
5. If you do not have or do not wish to use the Shahi paneer Masala, then you may add/substitute it with: salt, 2 tbsp coriander powder, 1/2 tsp garam masala, 1/2 tsp mango powder, 1 tsp red chili powder(degi mirch), 1/2 tsp cumin powder.

Shahi Paneer /Makhani Paneer recipe

Shahi paneer |Makhni Paneer |Restaurant Style Shahi paneer is easy to prepare recipe. Ready in minutes with authentic restaurant-style flavors

Course main course, Main Dish

Cuisine hyderabadi, indian, mughlai, north indian, punjabi

Keyword Indian Gravies, Mughlai, Paneer recipes

Servings 6 ppl

Prep Time 15 minutes

Cook Time 15 minutes

Passive Time 15 minutes

Ingredients

For the Gravy

• 6 red Tomatoes roughly chopped
• 1 onion cut into 4
• 3-4 Garlic cloves
• 1 inch ginger you may also use ginger garlic paste if you wish.Then you take 1tbsp
• 10-15 cashews soaked in hot water for 20 minutes
• 2 tbsp Oil sunflower oil or clarified butter/butter
• 1 big red capsicum deseeded

For Shahi Paneer

• Tomato onion gravy prepared as above
• 3 cloves
• 1 tej bay leaves
• 3 Green Cardamom or powder
• 2 tbsp Tomato ketchup
• 3 tbsp tomato puree
• 2-3 tbsp thick cream
• 1 tbsp kasoori methi /Fenugreek leaves
• 2 tbsp shahi paneer masala
• 1 tsp oil /butter
• 1/4 cup water + 1/4 cup for gravy consistency later
• 200 gms cottage cheese / paneer

Instructions

1. For the Gravy: Heat oil in a pan.
2. add all the gravy items mentioned above.
3. pan-fry on high heat till water evaporates and oil separates, You may do it on medium-high heat if it starts to burn.
4. Check that the cashews are soft, so they grind well.
5. cool this mixture and grind to paste.
6. Sieve it and keep it aside.
7. FOR SHAHI PANEER :
8. Heat oil in a pan, add salt, tej patta, cloves, green cardamom, kasoori methi, and spice mix.
9. Add 1/4 cup water to avoid the spices to burn. Wait for a few seconds till oil separates.
10. Now, add the sieved gravy paste, tomato puree, and tomato ketchup.
11. Bring it to a boil and simmer for 5 minutes.
12. Add paneer cubes and mix. Keep on simmer till one boil.
13. Add cream, keep a little for garnishing later. Mix well and shut off the flame.
14. Serve hot garnished with cream and coriander leaves.

Recipe Notes

Served best with : Roti / Parantha/ Naan/ Stuffed parantha / Rice / Tandoori roti. In short, it compliments any dish and goes well with all breads and rice dishes.