Shahi Paneer Recipe | Restaurant style Shahi Paneer
Restaurant style gravies are always welcome in my house and this Shahi Paneer recipe is no exception. This restaurant style shahi paneer is creamy and delicious and it will keep you coming back for more.
Servings: 6 people
Calories: 405kcal
Equipment
- bowl
- pan
- spatula
Ingredients
- 500 gms Paneer Indian cottage cheese
- 2 Onion Grated
- 1 inch piece Ginger Grated
- 1 tablespoon Dry fenugreek leaves Kasoori methi
- ½ teaspoon Red chili powder
- ½ teaspoon Garam masala
- 2 Green chilies Slit lengthwise
- 1 cup Tomato puree Thick (I used one small time of tomato paste)
- ¼ cup Cashew nut Plus a few to garnish
- ¼ cup Fresh cream I used heavy cream plus a little to garnish
- to taste Salte
- few Cilantro
- 3 tablespoon Oil
Instructions
- Cut the paneer into diamond shape pieces about one third inch thick. Heat about 1 tablespoon of oil in a pan and add the paneer pieces. Shallow fry them until they are golden brown. Flip over to the other side and then fry for few seconds. Drain on a paper towel and keep aside.
- Soak cashew nut in warm milk for about 10 minutes and then grind it into smooth paste. Keep aside.
- Heat the remaining oil in the same pan and then add the grated onions. Sauté till golden brown.
- Now add the fenugreek leaves and grated ginger and fry for 1 to 2 mins.
- Now add the chili powder, garam masala, salt and green chilies.
- Add the tomato puree (or paste) and cream and simmer for 3-4 minutes. Add about ½ a cup of water and simmer for another 5 minutes.
- Now add the fried paneer and mix well. Simmer for 3-4 more mins.
- Garnish with cashew nuts and/or a swirl of cream and cilantro and serve hot with Naan or parathas!
Nutrition
Calories: 405kcal | Carbohydrates: 12g | Protein: 14g | Fat: 34g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 92mg | Potassium: 288mg | Fiber: 2g | Sugar: 5g | Vitamin A: 418IU | Vitamin C: 9mg | Calcium: 434mg | Iron: 1mg