I have a passion for all things “Shahi,” which means royal. This love extends beyond food to my choice of vehicle—owning a Royal Enfield. Today, I want to share a fantastic hack for cooking Hotel-style Shahi Paneer. This rich and creamy dish is a delight for the taste buds and a favourite among both kids and adults. The delectable taste of the tomato gravy, infused with delicate spices and crunchy cashew nut paste, takes this dish to the next level. I enjoy pairing the Paneer with steamed rice and some crunchy cucumber sticks for a perfect meal.
Prep Time – 10 minutes
Cook Time – 20 minutes
Serves – 3
Ingredients:
Paneer – 250 gms
Tomatoes – 2 ( big sized )
Onion – 1
Green chillies – 1 piece
Cinnamon – 1 small stick
Whole Black Pepper – 1/2 tsp
Cumin Powder – a pinch
Turmeric – a pinch
Red Chilli powder – 1 tsp
Salt – to taste
Cashewnut paste – 3 tbsp
Vegetable stock – 1 cup ( 150 ml )
Oil – 50 ml
Curd ( beaten ) – 1/2 cup
Butter – 1 tbsp
Method:
1 ) Slice the onion and saute it well till dark brown in colour. Remove and set aside.
2 ) Blanch the tomatoes and set aside.
3 ) In a dry pan, roast the cinnamon and pepper for a minute. Let it cool for a few minutes.
4 ) Grind the Tomatoes and green chillies to a fine paste.
5 ) Now grind the fried onions along with cinnamon and pepper. Set aside.
6 ) Heat oil in a Kadhai. Saute the tomato and onion paste till lumps form and oil oozes out. Reduce flame. Add the Paneer cubes and cashewnut paste. Saute further for two minutes.
7 ) Add the spices and seasoning along with beaten curd and vegetable stock. Mix well. Cover and let it cook on simmer for 10 minutes. Serve hot on a bed of Rice.
