Shahi paneer is a rich and creamy curry originating from Mughlai (royal) cuisine. Our paneer recipe is made in an onion-tomato-almond base, infused with spices with a hint of sweetness.
Heat 1/2 cup of oil in a pan on medium heat (60 on induction). Add cinnamon, black cardamom, cloves, black peppercorns, green cardamom, and cumin. Sauté for until fragrant. Add 2 medium chopped onions and cook for until softened. Then add 2 medium chopped tomatoes and cook for until they break down and release their juices (heat is 95).
Step 2: Blend into a Smooth Paste
Once the onion and tomato mixture is cooked, remove it from heat and blend it into a smooth paste. Set aside.
Step 3: Prepare the Gravy Base
In a separate pot, heat 1/2 cup of oil on medium heat (70 on induction). Add ginger paste and garlic paste, mix well, and cook until fragrant. Reduce heat to 40. Add Kashmiri chilli powder, red chilli powder, turmeric powder, crushed roasted coriander, and salt. Mix well and cook for until the spices are well combined and the oil starts to separate.
Step 4: Add Onion-Tomato Paste and Yogurt
Add the prepared onion and tomato paste to the pot. Mix well. Cover and cook for (heat is 85) until the mixture thickens slightly and oil separates. Uncover and stir. Add 1/2 cup of yogurt and 2 tbsp of almond powder. Mix well until fully incorporated.
Step 5: Cook Paneer with Gravy
Cover the pot and cook for (heat is 88) to allow the flavors to meld. Add 700 gm of paneer cubes. Mix well and cook for another (heat is 40) to coat the paneer with the gravy.
Step 6: Finish with Milk, Cream, and Sugar
Add 1 tsp of kasoori methi and 1 tsp of garam masala powder. Mix well. Pour in 1 cup of milk and 1/2 cup of cream. Mix thoroughly. Add 1 tsp of sugar and mix again.
Step 7: Simmer and Serve
Cover the pot and cook on low heat (35 on induction) for , stirring every , until the oil separates on top. Once the oil separates, turn off the heat. Your Shahi Paneer is ready to serve.
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