Shahi Paneer Sabzi Recipe/ Effortless Way To Make Rich Shahi Paneer At Home

Main Ingredient

For The Paste

1 tsp Cooking Oil

1 tsp Ghee

1 tsp Cumin Seeds

½ tsp Black peppercorns

2 Nos Of Lal Mirch / Kashmiri Chili

3 tbsp Hazel Nuts (soaked)

1 No Of Bay Leaf

1 Inch Of Cinnamon

1 No Of Black Cardamom

1 No Of Star Anise

2 Nos Of Clove

2 Nos Of Onion (diced)

1 Nos Of Tomato (small)

1 Inch of Ginger

1 No Of Garlic Pod

3 Nos Of Green Chili ( less spicy ones)

2 tbsp Coriander Leaves (fresh)

Required Amount of salt

For The Paneer Sautee

1 Cup Of Hung Curd

1 tsp Red Chili Powder

1 tsp Coriander Powder

½ tsp Cumin Powder

¼ tsp Turmeric Powder

½ tsp Sugar

200 g Paneer Cubes

1 Pinch Of Salt

For The Tempering

1 tbsp Butter

2 Nos Of Green Chili (finely chopped)

1 tsp Red Chili Powder

½ tsp Coriander Powder

1 tsp Kasuri Methi

For Garnishing

2 tbsp Coriander Leaves

1 tbsp Fresh Cream

Phase 1: Make The Mixture For The Base Gravy

Heat a wok and tip in a teaspoon of groundnut oil and ghee each and when it is heated just lower the flame and toss over some cumin seeds and black peppercorns. When it splutters, just add one or two roughly torn Kashmiri red chili followed by a bay leaf, cinnamon, anise, clove and black cardamom when it turns aromatic, gently drop in some diced onion and stir for a while. Then add some chopped tomatoes and keep stirring for a minute or two. Tip in a little piece of ginger, few garlic pods and one or two fresh green chilies. Finally, throw in some fresh coriander leaves along with some salt and mix altogether. At last, plop in the soaked hazel nuts and alter the flame to medium mode.Pour in a cup of hot water and simmer. Let it boil in low flame for about ten minutes and turn off the flame.

Sautee The Paneer

Meanwhile, heat the wok again and add a little butter and sautee the paneer cubes with some spice powders. Take a large bowl and plop in a cup of hung curd and sprinkle a pinch of salt in it. Dust in the measured quantities of red chili powder, coriander powder, turmeric powder and cumin powder and gently whisk for a few seconds. Now plunk in a bowl of paneer cubes with a nice stir. Combine altogether and let this mixture rest for a while. In the mean time, blend the tempered ingredients to make the gravy.

Make the Paste

When the base gravy mixture cools down, transfer the ingredients to a blender after taking out the aromatic spices. Then blitz for four to five pulses until it becomes a fine paste. Filter the paste using a colander in order to make it still more smooth and keep aside.

Do The Tempering

Heat the wok again and tip in a lavish spread of butter and when it melts down, toss over some finely chopped green chilies and saute well. Add a little red chili powder along with some coriander powder as well. When it turns aromatic, plop in the fine puree with a nice stir. Let the flame be in low medium mode throughout the process.

Let it boil in low flame for about ten minutes approximately. When the aroma starts wafting out from the wok, gently plunk in the marinated paneer cubes and combine. Pop the lid on and let it cook in low flame for about ten minutes approximately. When it turns aromatic, just open the lid and see to it that the oil gets separated at the sides. Garnish with a spoon of fresh cream and coriander leaves. Now the shahi paneer is ready to eat. Serve it hot with tandoori roti along with a cup of chilled chaas.

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Shahi Paneer Sabzi Recipe/ Effortless Way To Make Rich Shahi Paneer At Home