Shahi Paneer Masala (not sweet)| Shahi Paneer- mommyskitchenstory

Shahi Paneer – “Shahi” means “royal” and so as the name suggests, Shahi Paneer is a royal dish from the Mughlai cuisine.

Shahi Paneer has thick creamy gravy and can be made in different ways with little variations. It is usually accompanied by Indian flat-breads like roti, naan, paratha or with plain rice, jeera rice etc.

It is made in both white gravy (sweet & creamy) and red gravy (little spicy & creamy). I prefer the second one i.e. red gravy (creamy but little spicy & not too sweet) and I am going to share the recipe with you.

Shahi Paneer is prepared with onions, tomatoes, cashews, cream and a variety of spices in addition to paneer cubes. I am not using any khoa, milk or yogurt in making this recipe but if you want, you can always make changes accordingly.

Some restaurants also add kewra water for the aroma in Mughlai foods but if you don’t like the fragrance you can omit it as I have done. But if you like the aroma then you can surely add it.

Shahi Paneer Masala (not sweet)| Shahi Paneer Recipe recipe with step by step instructions is given below:

Ingredients:-

Paneer – 200 grams diced
Cream – 2-3 tbsp
Salt – to taste
Sugar/ Shakkar – 1 tsp
Cardamom/ Elaichi powder – a pinch
Oil – 3-4 tbsp

For the onion paste:-

Onion/ Pyaz – 1-2 medium size
Cashew/ Kaju – 1-2 tbsp or 10-12 pieces
Melon seeds – 1 tbsp
Garlic/ Lehsun – 5-6 cloves
Ginger/ Adrak – 1/2 inch

For Tomato puree:-

Tomato/ Tamatar – 2-3 medium size

Dry Spices:-

Garam masala – 1/4^th tsp
Coriander/ Dhaniya powder – 1 tsp
Turmeric/ Haldi powder – 1/4^th tsp
Red Chilli/ Lal Mirch powder – 1 tsp or according to the taste

Whole Garam Masala:-

Bay leaf/ Tez patta – 1
Cinnamon stick/ Dal chini – 1 inch
Green Cardamom/ Elaichi – 2-3
Black Cardamom/ Badi Elaichi – 1-2
Clove/ Laung – 1-2

Method:-

Step by Step Instructions:

Boil the onions, cashews, melon seeds, ginger and garlic in 1.5 – 2 cups of water for about 5-10 minutes.
Simmer until the onions are soft and then strain the stock and keep aside.
When the mixture gets cooled, grind it into a fine paste. Add 2-3 tbsp of stock if required while grinding the mixture. Your onion paste is ready.
Now to prepare the tomato puree, grind 2-3 tomatoes and keep aside.
Heat the oil in a pan and add the whole garam masala. Cook until they release their aroma into the oil.
Add the onion paste and sauté it for a few minutes.
Now it’s time to add the dry spices i.e. red chilli powder, turmeric powder, garam masala powder, coriander powder and salt to taste. Also, add the remaining stock.
Mix it all well and sauté until the oil separates.
Add the tomato puree and again cook till the oil starts to separates.
Now add the cream and sugar.
Mix it well and add the cardamom powder or crushed cardamom.
Simmer on low flame for about 3-4 minutes.
Add the paneer cubes.
Restaurant Style – Shahi Paneer is ready. You can serve it hot along with hot roti, paratha or rice.

Hope you like the recipe…!!!

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If you liked this recipe, you can also check out some of are other Indian Veg recipes:–

Paneer Butter Masala

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How to make Shahi Paneer Masala- Restaurant style | Shahi Paneer Masala (not sweet) recipe with step by step images:-

Boil the onions, cashews, melon seeds, ginger and garlic in 1.5 – 2 cups of water for about 5-10 minutes.

Simmer until the onions are soft and then strain the stock and keep aside.

When the mixture gets cooled, grind it into a fine paste. Add 2-3 tbsp of stock if required while grinding the mixture. Your onion paste is ready.

Now to prepare the tomato puree, grind 2-3 tomatoes and keep aside.

Heat the oil in a pan and add the whole garam masala. Cook until they release their aroma into the oil.

Add the onion paste and sauté it for a few minutes.

Now it’s time to add the dry spices i.e. red chilli powder, turmeric powder, garam masala powder, coriander powder and salt to taste. Also, add the remaining stock.

Mix it all well and sauté until the oil separates.

Add the tomato puree and again cook till the oil starts to separates.

Now add the cream and sugar.

Mix it well and add the cardamom powder or crushed cardamom.

Simmer on low flame for about 3-4 minutes.

Add the paneer cubes.

Restaurant Style – Shahi Paneer is ready. You can serve it hot along with hot roti, paratha or rice.

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