How to Cook Perfect Shahi Paneer

Shahi Paneer.

You can have Shahi Paneer using 24 ingredients and 11 steps. Here is how you cook that.

Ingredients of Shahi Paneer

1. It's 250 grams of malai paneer, should be soft, rich and cut into cubes.
2. It's 150 ml of water.
3. You need 1/2 cup of fresh cream or Masai extracted from fresh boiled milk.
4. It's 1/2 cup of full cream curd.
5. You need 2 tbsp of red chilli powder.
6. Prepare 2 tbsp of red Kashmiri chilli powder.
7. Prepare 1/2 tsp of brown sugar or normal white sugar.
8. Prepare 1/2 inch of cinnamon stick.
9. Prepare 2 tbsp of kasuri methi / dry leaves of fenugreek.
10. It's 2 of medium size onions, cut in 4-8 pieces.
11. You need 2 of medium tomatoes cut into 8 pieces.
12. It's to taste of Salt.
13. You need 6-8 of black pepper corns.
14. It's 2-3 of small bay leaves.
15. It's 1/4 cup of cashews.
16. Prepare 1 tsp of cumin seeds.
17. You need 1 tbsp of coriander powder.
18. Prepare 1 tsp of garam Masala.
19. You need 3-4 of green cardamom.
20. It's 2 tsp of turmeric powder.
21. Prepare 3 tbsp of vegetables oil.
22. It's 2 tbsp of ghee / butter / clarified butter.
23. Prepare of Masala for gravy.
24. Prepare of Add all dry spices except salt in curd and mix it well and keep aside.

Shahi Paneer instructions

1. Heat oil and ghee together and the add onions, fry for 2 minutes and then add whole spices.
2. Fry for few 2-4 minutes, and Ginger-garlic paste, keep stirring.
3. Don’t fry onions too much, just fry till they are pink, then add chopped tomatoes, add very little water like spray and avoid tomatoes pieces to stick..
4. Add Masala paste which is soaked and mixed in curd, keep stirring and some water if it is sticking..
5. Add cashews and fry for 1 minutes, cover the lid for 5 minutes on low flame.
6. Now it is time to remove from heat, cool for 2 minutes and blend it with a blender (not to be very fine blending) some people drain the gravy after blending but I avoid that to get the mild creamy and coarse flavour instead of very fine/ smoothie type gravy. Dhaba style is little coarse and not too fine..
7. As kasuri method, crushed by hands and add paneer cubes and let it simmer for 5 minutes.
8. For tadka (use brown sugar as mentioned in ingredient list) caramelised it in a ladle or frying pan, add 1 tsp oils or ghee heat it and then add Kashmiri red chilli powder.. don’t burn it, immediately put it on gravy till it is red..
9. After putting tadka, stir gently avoid breaking paneer cubes.
10. Now final touch of cream, I whipped cream with one spoon of milk and curd both..
11. Ready to with naan or paratha.