Shahi Paneer Recipe
Shahi Paneer is a fixture on Indian restaurant vegetarian menu. This easy recipe is the nut free version of a classic. Cubes of paneer dunked in a creamy curry sauce that is naturally glutenfree.
Servings: 4
Ingredients
- 1 batch paneer cubed – about 2 cups
- 1.5 tablespoon oil
- 2 green cardamoms
- 2 cloves
- ½ white onion chopped about 1 cup
- 2 cloves garlic minced
- 1 inch piece of fresh ginger minced or grated
- 1 big tomato, chopped on the vine work best (1 cup)
- 1 teaspoon cumin powder
- ¼ teaspoon turmeric powder
- ¼ teaspoon cayenne powder optional
- 1 tablespoon coriander powder
- ½ teaspoon garam masala
- 1 teaspoon kasoori methi dry fenugreek leaves
- 1 cup milk
- 2 tablespoon heavy cream optional
- 1 teaspoon sugar or honey
- 1 tablespoon golden raisins
- Salt to taste
Instructions
- If you are using frozen paneer, soak it in warm water and cube it (see notes).
- Set a heavy bottomed skillet on medium low heat and add the oil, cardamom, cloves and garlic. As the oil heats up the aromatics will release their flavors and your kitchen will smell great.
- After the garlic starts sizzling lightly (do not let it brown), add the chopped onions with a pinch of salt. Adding salt draws the moisture out of the onions and they cook faster.
- After about a minute, add ginger and cook for a minute more.
- Sprinkle in cumin powder, turmeric, cayenne (if using), coriander powder and chopped tomatoes. Give the masala a mix.
- Cook the masala for about 5 more minutes, stirring and scraping the bits (If they are sticking to the pan). If the masala starts sticking to the skillet, sprinkle a few drops of water to loosen the bits. This is Bhhonoing!!
- When the masala is cooked, it will all come together and you will be able to see tiny droplets of oil on the edges of the masala.
- While the masala is bhoonoing, microwave or warm the milk so that it’s luke warm. This helps in preventing curdling when you add it to the masala.
- Turn the heat under the skillet to low, and carefully start adding the warm milk, whisking constantly (see notes). Once all the milk is added, turn the heat up and bring the sauce to a boil, still stirring it.
- Add the cream (if using), sugar, salt, raisins and paneer. Bring to one more boil, turn the heat to medium low.
- Mix in garam masala, kasoori methi and chopped cilantro. Give it a taste check and adjust salt and sugar. The sauce should have a very slight sweetness to it. Cover, turn the heat off and let the flavors mingle.
- Serve warm with roti/ homemade garlic naan or rice.
Notes
You can pan fry the paneer cubes if you are making this dish for company. This will ensure that the cubes do not fall apart in the sauce.
If you are concerned about biting on a whole spice like cardamom or clove, you might want to fish that out from the curry after it’s cooked. I know it’s a pain! Or you can use ¼ teaspoon each of cardamom and clove powders (I’m not a big fan).
Sweet white onions are recommended but red will work just as well though the color of your sauce might be a tad darker.
If your sauce breaks or curdles when you add milk, don’t worry. It will still taste good though it might not look as silky. Just keep whisking and continue. Trust me, have done that a few times!!
You can add toasted cashews and almonds along with raisins to give the dish a more “royal” feel.
Leftovers of shahi paneer are divine. Will stay good in the refrigerator for 2-3 days. I would not recommend freezing shahi paneer.