How to make Shahi Paneer - SK Khazana -

Restaurant style shahi paneer – rich, easy and absolutely delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cottage cheese (paneer) (पनीर), cashewnut paste (काजू की पेस्ट )

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Shahi Paneer - SK Khazana checkout Malai Kofta Curry, Reshmi Paneer Pepper Kadai, Paneer Urad Methi, Jain Malai Kofta . You can also find more Main Course Vegetarian recipes like Boondi Ki Sabzi Boondi Sev ki Subzi Aloo Gobhi Methi Shahi Paneer

Shahi Paneer - SK Khazana

Shahi Paneer - SK Khazana Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shahi Paneer - SK Khazana Recipe

  • Cottage cheese (paneer) 300 grams

  • cashewnut paste 2 tablespoons

  • oil 2 tablespoons

  • onion puree 1 cup

  • tomatoes medium 2

  • ginger garlic paste 1 1/2 teaspoons

  • yogurt 1/2 cup

  • paneer masala 3 1/2 teaspoons

  • salt to taste

  • dried fenugreek leaves (kasuri methi) powder 1/4 teaspoon

  • green cardamom powder 1/4

  • fresh cream 1/2 cup + for garnishing

Method

Step 1

Heat oil in a wide deep pan, add onion puree, mix well and cook, stirring a few times, till it turns golden brown.

Step 2

Roughly chop tomatoes, put them into a blender jar and blend to a fine puree.

Step 3

Add ginger-garlic paste and sauté till the raw smells disappear. Add ¼ cup water and mix well.

Step 4

Add the tomato puree, mix well and sauté till oil separates.

Step 5

Reduce heat to low, whisk yogurt and add into the pan, mix and sauté for 2-3 minutes.

Step 6

Add Tata Sampann Paneer Masala and 2 tbsps water mix well and sauté for 2-3 minutes. Add salt and mix well and sauté for 1-2 minutes.

Step 7

Add cashewnut paste, mix well and sauté for 1-2 minutes.

Step 8

Add cottage cheese and mix gently. Add dried fenugreek leaves powder and green cardamom powder and mix well.

Step 9

Add fresh cream and mix well. Cook for 1 minute and take the pan off the heat. Transfer into a serving bowl, garnish with fresh cream and coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.