Paneer is one of North Indian cuisine’s most essential ingredients and is a popular dairy product used to make lots of dishes. Tasty, creamy, and smooth Shahi paneer restaurant style. Shahi paneer is famous in Indian restaurants & is manufactured in various ways. This Shahi paneer is made up of nuts, onions, spices & cream or milk, similar to other Mughlai foods.
Preparing Restaurant Shahi Paneer:
Ingredients of Shahi Paneer:
- 500 gm paneer
- 1-inch ginger
- Three green cardamom
- One teaspoon red chili
- One teaspoon garam masala powder
- 1 and 1/2 cup tomato puree
- 1 cup of water
- 1/2 cup of almonds
- Two onion
- Three green chilies
- 1/2 cup of yogurt (curd)
- Six tablespoon ghee
- 1 cup of milk
- Two pinches of salt
- 1/2 cup of cashews
- One bunch of coriander leaves
- Two cubic liters of fresh milk
How To Make Restaurant Style Shahi Paneer:
- Cut the onions, chilies, tomatoes together with ginger and coriander leaves separately to cook this creamy Shahi paneer recipe. Now put the curd in a pot, and shake it well. You can use the tomato puree rather than chopped tomatoes if you’re in a jiffy. To make this dish extra delightful, you can individually roast the species and then add it to the gravy, making the recipe more flavourful. Now, use a little water individually to grind cashews and almonds, and make cashew and almond paste. Keep them apart until necessary.
- Then place a pan on normal flame and heat 3 tbsp of ghee inside it. About 4 to 5 mins add the chopped onions, ginger, green chilies together with green cardamom. Attach the tomato puree and cover the pan with a lid. Cook for 8 to 10 minutes and then add the beaten curd and cook for the next 5 minutes, then add a cup of water into the saucepan and cook for a minute. Let it chill at room temperature when the gravy is cooked. Add it to a blender jar when it becomes cold enough, and blend until smooth and keep aside.
- Now warm the remaining ghee in another saucepan and add the gravy ground with red chili powder, garam masala powder, cashew, and almond paste along with salt. Take it to a boil, or until the gravy turns thicker and add the pieces of paneer and milk—Cook for the next three to five minutes. Cut the paneer into pieces while the gravy is being prepared, and keep aside until necessary. Take two cubes, then grind them to garnish. Garnish it with freshly chopped coriander leaves and grated paneer, this delicious North Indian recipe.
How To Make Naan:
- Dissolve the yeast into warm water in a wide tub. Let stand for about ten minutes until it is frothy. Combine sugar, milk, salt, and enough flour to form a soft dough. Knead on a floured surface for 6 – 8 mins, or until smooth. Place the dough in a well-oiled tub, cover it with a moist cloth and set aside to grow. Let it rise for 1 hour until the amount of the dough doubles.
- Punch the flour, then knead in the garlic. Pinch off handfuls of little dough about the size of a golf ball. Roll up balls, and place them on a plate. Cover with such a towel and allow to rise for around 30 minutes, until doubled in size.
- Preheat the grill to high heat during the second rising. Stretch a dough ball out into a thin circle at the grill foot. Grill lightly with oil. Place the dough on the grill and bake until puffy and lightly browned around 2 to 3 minutes. Brush with butter, raw side, and turn over.
- Now the naan is ready to serve.