Shahi paneer | Mughlai paneer white gravy
Shahi paneer is the richest creamy gravy from Mughal cuisine, made by cooking paneer in milk, cream and curd. This is a white shahi paneer gravy.
Equipment
- Cooking pan
Ingredients
- 250 g Paneer
To boil & paste:
- ½ cup Onion
- 10 Cashews
- 10 Almonds
- ½ tsp Peppercorns
- 1 Cardamom
- ¼ cup Water
To make gravy:
- 1 tbsp Butter
- 1 Bay leaf
- 1 Cardamom
- 2 Cloves
- ½ tsp Cumin seeds
- 2 Cinnamon sticks
- 2 Green chillies
- 1 tbsp GG paste
- ½ tsp Chilli powder
- ¾ tsp Coriander powder
- ¼ tsp Cumin powder
- ½ cup Yoghurt
- 1 tsp Salt
- ½ tsp Sugar
- 1 tsp Honey
- ¼ cup Saffron milk (milk+2 pinches saffron)
- 1 tsp Kasuri methi
- ¼ tsp Cardamom powder optional
- 1 tsp Dry rose petals optional
- 1 tbsp fresh cream
Instructions
Preparation:
- Chop onions. Cut paneer into cubes. If you are using store-bought paneer, soak paneer in warm water for 20mins to make them soft.
Shahi masala:
- Take 1/2 cup chopped onion, 10 whole cashews and 10 almonds in a pan. Add 1/2 tsp of peppercorns and 1 cardamom.
- Add very little water, cover with a lid and boil the onions for 5mins. Switch off, let the mixture cool down and grind them into a smooth paste. Set this masala aside.
Recipe for Shahi white paneer gravy:
- Heat a tbsp of butter in a pan, fry 1 bay leaf, 2 cinnamon barks, cloves, 2 cardamoms, 1/2 tsp of cumin seeds and 2 slit green chillies.
- Saute few seconds until a nice aroma comes from the tadka. Add a tbsp of ginger garlic paste and saute well for a minute.
- Next, add the ground boiled onion, peppercorns and nuts paste. Saute few minutes and keep the heat at low settings to avoid burning the onion paste.
- Add the spices, 1/2 tsp of chilli powder, 3/4 tsp of coriander powder and 1/4 tsp of cumin powder. Mix with the masala.
- Next, add 1/2 cup of non-sour curd or yogurt and mix well, while maintaining the heat at low settings.
- Add the paneer cubes now with a cup of water, mix gently.
- Next, add a tsp of salt and half a tsp of sugar cover with a lid and cook the white gravy for a few minutes.
- Open lid, add a tsp of honey. Sugar gives a balance in the taste and honey gives a nice glaze and texture. Also, add the saffron milk to add the golden hue to the shahi paneer gravy.
- Add in required fresh cream, sprinkle few dry rose petals and Kasuri methi leaves, give a quick stir. Switch off and serve the rich creamy white paneer gravy with wheat roti or naan or kulchas or phulkas.
Video
Notes
Tips:
1) This Shahi paneer is a mild sweetish gravy and suitable for bread/roti sides. Not the best option with pulav rice varieties.
2) Peppercorns, green chillies and a little bit of chilli powder are the spices used. If you wish adjust the quantities to suit your taste buds.
1) This Shahi paneer is a mild sweetish gravy and suitable for bread/roti sides. Not the best option with pulav rice varieties.
2) Peppercorns, green chillies and a little bit of chilli powder are the spices used. If you wish adjust the quantities to suit your taste buds.
Nutrition
Calories: 240kcal
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