Shahi Paneer Recipe – How to make Shahi Paneer Recipe – Indian Cottage Cheese in Tomato Gravy – Paneer Recipes

If you are looking for more Paneer Recipes then do check Paneer Pav Bhaji, Paneer Malabari, Kadai Paneer, Palak Paneer Bhurji, Paneer Payasam, Paneer Sandwich and Paneer Corn Vada.

Shahi Paneer Recipe ~ How to make Shahi Paneer

Hari Chandana Ponnaluri

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Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Course Main Course

Cuisine Indian

Servings 4

Ingredients

  

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• ▢ 1 cup Paneer (Indian Cottage Cheese), cubed
• ▢ 1.5 cups Tomato, chopped
• ▢ 1 Onion
• ▢ ½ inch piece Ginger finely chopped
• ▢ 1 Green Chilli
• ▢ ¼ cup Milk
• ▢ 3 Cardamom
• ▢ ½ tsp Garam Masala
• ▢ 1 tsp Red Chilli Powder or as needed
• ▢ ½ tsp Coriander Powder
• ▢ ¼ tsp Cumin Powder
• ▢ 3 tbsp Ghee / Oil
• ▢ Salt to taste
• ▢ 1 tbsp Coriander Leaves, chopped
• ▢ A pinch of Sugar

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Instructions

 

• Soak the paneer cubes in hot water and set aside.
• Heat a tablespoon of ghee / oil in a pan. add the chopped ginger, chopped green chilli, cardamom seeds and onion pieces and fry until the onions are translucent.
• Add the chopped tomatoes to it and cover with a lid. Let it cook until tomatoes are mushy.
• Turn off the flame. Allow it to cool and grind to a smooth puree with a little water.
• Heat the remaining ghee in a pan and add the tomato puree.
• Add the turmeric, salt, red chilli, sugar, garam masala, cumin and coriander powders to it and combine well.
• Cook on a low flame until the gravy thickens.
• Drain the paneer cubes and add to the gravy. Mix well.
• Then slowly add the milk with constant stirring and cook for 2 minutes. Turn off the flame and garnish with coriander leaves.
• Serve hot with rice or roti.

Nutrition values are estimates only.

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Method:

• Soak the paneer cubes in hot water and set aside.
• Heat a tablespoon of ghee / oil in a pan. add the chopped ginger, chopped green chilli, cardamom seeds and onion pieces and fry until the onions are translucent.
• Add the chopped tomatoes to it and cover with a lid. Let it cook until tomatoes are mushy.
• Turn off the flame. Allow it to cool and grind to a smooth puree with a little water.

• Heat the remaining ghee in a pan and add the tomato puree.
• Add the turmeric, salt, red chilli, sugar, garam masala, cumin and coriander powders to it and combine well.
• Cook on a low flame until the gravy thickens.
• Drain the paneer cubes and add to the gravy. Mix well.
• Then slowly add the milk with constant stirring and cook for 2 minutes. Turn off the flame and garnish with coriander leaves.
• Serve hot with rice or roti.