Mughlai Style Shahi Paneer translates to “royal cheese dish” and is a Mughlai dish famous in Northern India. First, nuts, onions, ginger, and garlic are blended into a creamy mixture for this regal paneer meal. After that, the paneer is cooked in a yogurt cream sauce with a hint of saffron, cardamom, and garam masala.
There are many different versions of Shahi Paneer, some with tomatoes and some without. To make a healthier Shahi Paneer, people use milk instead of cream. If you want to add a little more richness, use a tablespoon of ghee instead of oil. This recipe is pretty similar to the Paneer Makhani dish in terms of preparation.
This is a flavorful paneer meal that is quite simple to prepare. This dish is also delicious with roti, naan, or pulao. You may also serve it with steamed rice. This is a Mughlai paneer masala dish that tastes much like the ones you’d get in a restaurant. Making a Mughlai dish differs from the others in terms of technique. A cooked onion paste is frequently used in Mughlai cuisines because of the smoothness and mild flavor it adds to the dish.
Mughlai Shahi paneer is a vegetarian dish you must try for a special supper if you like shahi paneer. Paneer is prepared in a creamy white sauce with loads of spices, lusciousness from cashews, and scent from saffron, unlike other paneer meals (Kesar). And it’s so simple to create that you’ll wonder why you haven’t tried it before!
Make A Paste Using
- 1/3 cup soaked and drained cashews.
- 1/4 cup blanched almonds, washed and drained, peel removed.
- 2 tbsp water + 1/4 cup.
- One yellow onion, medium.
- 1-inch ginger root.
- Five garlic cloves.
- Two chilies Verdes.
- Two cardamom pods (green)
- 1 tbsp avocado oil 1/8 teaspoon hing gluten-free asafoetida hing.
- One leaf of the bay.
- A teaspoon of cumin seeds.
- Two garlic cloves.
- 3 tsp black pepper.
- One cinnamon stick, 1 inch long.
- A half-cup of low-fat yogurt.
- One gallon of whole milk.
- Paneer of 400 grams soaked and cubed.
- A smidgeon of saffron.
- One teaspoon garam masala.
- 1/2 teaspoon powdered cardamom.
- Kasoori Methi 2 tsp dried fenugreek leaves.
- Soak almonds and cashews for at least 30 minutes in boiling water.
- Soak paneer for 20 minutes in boiling water.
- Remove the peel off the almonds after they are done – it should fall off easily. Next, rinse the almonds and cashews and mix them with half a cup of water until smooth and creamy.
- Add the ginger, garlic, green chilies, cardamom, and onions to the paste.
- Blend until completely smooth.
- It’s time to make the almond-cashew paste. Remove from the equation.
Preparing The Sauce
- Please make a list of the spices you’ll need and set them aside. Bay leaf, hing, cumin seeds, cloves, cinnamon stick, and peppercorns
- Preheat a skillet over medium heat. When the pan is heated, add the oil, then the spices—30 seconds in the microwave.
- Combine the almond and cashew paste in a mixing bowl. Cook for 5-7 minutes, or until the paste thickens.
- This is exactly what you’re looking for.
- Slowly drizzle in the yogurt and stir to combine. You avoid curdling, be sure to temper the yogurt. Cook for about 2 minutes, stirring occasionally.
- To avoid curdling, gradually add whole milk. Dairy-free milk might also be used. Cook on low heat for 8-10 minutes.
Cube The Paneer And Mix It In.
- Cube the paneer in the meanwhile.
- Half of the paneer should be added to the sauce.
- Add a sprinkle of saffron to the mix.
- Cook for a minute after stirring. The sauce will turn a light pale yellow tint.
- Garam masala and cardamom powder should be added now. Stir.
- Dry Kasoori Methi is used to finish the dish. Turn the stove off.
- Serve with roti, naan, and rice, or make Paneer Kathi Rolls. Enjoy!
- Richer version: Adding butter and add cream to the Mughlai Shahi Paneer recipe makes it more prosperous. I reduced the amount of cream in this recipe. If you like, you may add extra cream or butter.
- Tomatoes: If you want, you can skip tomatoes in this recipe because you’ve been using yogurt (curd). However, you may use tomato puree in place of yogurt in the exact quantities. If you’re using tomatoes, add 2 to 3 tablespoons of cream to help balance out the acidity and tanginess.
- Freshness: Because nuts and yogurt make up a large portion of the gravy, make sure they’re both fresh. The curd (yogurt) should not be sour, and the nuts and seeds should not be rancid.