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

    Last Updated: July 17, 2020 | First Published on: November 15, 2013 by Hari Chandana Ponnaluri

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

    152 shares
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    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
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Course
    Cuisine Indian
    Servings 4

    Ingredients
      

    • 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.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

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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.
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    • 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.

    You might also like to check these recipes:

    • Palak Aloo Gravy
    • Palak Rajma
    • Chikkudu Ginjala Masala
    • Palak Mangodi
    • Methi Carrot Sabzi
    • Elephant Yam Lemony Curry
    • Boondi Raita
    • Cucumber Raita
    • Punjabi Sweet Lassi
    • Methi Poha
    • Makki Ki Roti
    152 shares

    Filed Under: Curry Recipes, Uncategorized Tagged With: gravycurry, paneer

    Reader Interactions

    Comments

    1. Kalpana Sareesh says

      November 16, 2013 at 5:44 am

      creamy side dish..

      Reply

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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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