Shahi Paneer Recipe

• 250 gm – Paneer, cut into small cubes
• 200 gm – Oil or ghee (clarified butter)
• 2 tablespoons – Butter
• 2 pinch – Asafoetida
• 4 – Clove 
• 1/2 teaspoon – Cumin seeds
• 4 – Green Cardamoms
• 1 inch – Cinnamon stick
• 2 – By Leaf
• 15 – Cashew (roasted)
• 1 teaspoon – Besan
• 100 Gm – Mawa (grated)
• 1 tablespoon – Coconut Shell powder
• 1 Cup – Onion, (finely chopped)
• 200 Gm – Tomato (finely chopped)
• 2 – Green chili (finely chopped)
• 8 Clove – Garlic
• 1 inch – Ginger (chopped)
• 1/2 teaspoon – Turmeric powder
• 1/3 – teaspoon  Kashmiri Red Chili Powder (for color)
• 1/2 tbsp – Red chili powder (as per taste)
• 1 tablespoon – Coriander powder
• 1/2 teaspoon – Garam masala
• 1/3 – Salt (as per taste)
• 2 tablespoon – Fresh Cream
• 1/2 tbsp – Dried fenugreek leaves
• 1 tablespoon – Lemon Juice (as per taste)
• 1 tablespoon – Chopped coriander leaves, for garnish

Shahi Paneer Recipe Instructions:

Step 1

First of all, Cut the paneer into small 1-inch pieces in a triangle shape and keep it aside. Now place a nonstick pan on top of the flem and add one tablespoon of butter and one tablespoon of cooking oil to it. When the oil becomes hot

So put green cardamom, clove, and cinnamon sticks inside it, when the cardamom starts crackling, then put the chopped onion inside it and make it transparent. Now when the onion becomes soft, then put chopped tomatoes, green chili, and ginger in it and soften them by adding one serving spoonful of water water. When the tomatoes become soft, take off the flame and let the purry cool down completely. After it cools down and put in a mixer grinder, make a fine paste.

Step 2

Place a nonstick pan on top of the flame and add two tablespoons of butter and two tablespoons of cooking oil to it. When the oil is well heated, add asafoetida and cumin seeds inside it. When the cumin starts crackling, add grated mawa inside it and slow the flame. Stirring slowly, roast the mawa lightly for 1 minute.

When the male is a little roasted, put a teaspoon of besan inside it and stir it slowly. After 20 seconds add kasuri methi while mashing it with the palm and also add bay leaf.

Step 3

Along with this add your spices Coriander Powder, Red Chilli Powder, Red Chilli Kashmiri Powder, Turmeric Powder, and Salt, and keep stirring slowly, Mixing everything well, after 15 seconds add your tomato puree and mix it well. Will turn up the heat a little and let the purry come to a nice boil while stirring slowly.

Step 4

When the tomato puree comes to a boil, then add fresh cream to it and mix it well. If you feel that your gravy is a bit thick then add very little water as required, do not make the gravy too thin. After the gravy boils well, put the paneer cube inside the gravy and stir it slowly, After coming to boil well.

Step 5

Turn off the flame after about 30 seconds. Add cashew nuts, lemon juice (as per taste), and shell powder and mix. Take out the paneer gravy in a serving bowl and garnish with chopped coriander leaves with a little fresh cream.
Now our Shahi Paneer Recipe is ready, serve hot. You can eat it with any roti, naan, butter naan, or laccha parata.

Tips And Notes

1 – Some people do not use mawa in the Shahi Paneer recipe but I have always made Shahi Paneer with Mava, try it once, and its gravy becomes very tasty.

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In Conclusion

Shahi Paneer / Nutrition Value

Amount Per Serving 250 gm (one)
Calories➡                     312 kcal
Fat➡                               25.1 gm 
Carbs➡                         12 gm
Protein➡                        13 gm