BEST SHAHI PANEER RECIPE RESTAURANT STYLE SHAHI PANEER RECIPE

Best Shahi Paneer Recipe Restaurant Style | Shahi Paneer Recipe | How To Make Shahi Paneer | Easy Shahi Paneer Recipe | Perfect Shahi Paneer Recipe | T | Dhaba Style Shahi Paneer | Spice Eats Recipes
Ingredients for Shahi Paneer:
(Tsp-Teaspoon; Tbsp-Tablespoon)
• Paneer, cut into cubes- 250 gms
For the blended paste:
• Ghee-2 tbsp • Shah Jeera- 1/2 tsp • Cloves-4 • Cinnamon-1 small piece • Green cardamom-3 • Black cardamom-1 • Cashew nuts-10 nos • Onion cut into thick slices - 2 small (100 gms) • Ginger- 1" piece rough chopped • Garlic-5-6 cloves chopped • Tomato- 4 medium cut into 4-6 pieces (250 gms) • Kashmiri Chillies- 2 • Salt- 1 tsp
Other Ingredients • Butter-30 gms • Green Cardamom-3 • Turmeric powder- 1/4 tsp • Kashmiri Chillli Powder- 1 tsp • Whisked curd/yogurt- 2 tbsp mixed with 1 tbsp water Kasuri Methi ( Fenugreek Leaves) dry roasted & crushed with hand- 1/2 tsp powder water • Kasuri Methi ( Fenugreek Leaves) dry roasted & crushed with hand- 1/2 tsp powder • Fresh cream- 3 tbsp
Preparation:
• To make the blended paste, take a pan & heat 2 tbsp ghee • Add the Shah Jeera and the balance whole spices • Give a stir and then add the onions. • Fry on medium heat for 2 mins till the onions are translucent & then add the cashew nuts, chopped ginger and garlic • Mix and fry on medium heat for 2 mins, • Now add the tomato cubes, Kashmiri chillies and salt & give a mix. • Fry on medium heat for 2 mins and then add 200 ml of water. • Give a mix and cover & cook for around 15 mins till the mix is soft.
• Set aside to cool and then transfer to a blender. Blend it once and then add 100 ml water. Blend again into a smooth paste. • Strain this paste into a bowl to give a smooth creamy paste. Add around 100 ml water while straining the paste
• Cut the paneer into cubes. • Dry roast the Kasuri Methi and crush it with hand into a rough powder.
Process:
• Take a pan and heat 30 gms butter. • Add the green cardamoms and give a stir. • Add the Turmeric Powder & the Kashmiri Chilli powder and give a mix for 15 secs on low heat. • Now add the blended paste and mix it well with the spice powders. • Stir and cook on medium to medium-low heat for around 5-6 mins till oil separates • Reduce heat to low and add the whisked curd/ yogurt slowly. Keep stirring on low heat for 2-3 mins till it's cooked and oil separates
Reduce heat to low and add the whisked curd/ yogurt slowly. Keep stirring on low heat for 2-3 mins till it's cooked and oil separates • Now add the crushed Kasuri Methi and mix it well. Add 50 ml water and give a stir. • Add the paneer cubes and give a mix. Cook covered for 2-3 mins. • Now remove lid, add the fresh cream & mix it well. • Cook for 2 mins on low heat.