Shahi Paneer Gravy

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Shahi Paneer Gravy

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 6 People

Ingredients
  

To Grind :

  • 1.5 large Onion
  • 1 - 2 Green chillies (adjust to spice level)
  • 4 Cardamom
  • 1 Black Cardamom
  • Almonds or pistachio
  • 10 Cashews
  • 1 tsp Melon seeds
  • 2 Tomatoes
  • 2 tsp Ghee
  • 1 inch Cinnamon Stick
  • 1/2 Star Anise
  • 4 Cloves
  • 1.5 tsp Ginger Garlic Paste

To Make Gravy :

  • 3 tbsp Oil
  • 1 small Bay Leaf
  • 1/4 cup Curd
  • 1 tsp Coriander Powder
  • 1 tsp Red Chilli powder
  • 1.4 tsp Turmeric Powder
  • Salt (To taste)
  • 1.5 tbsp Kasoori Methi
  • 3 tbsp Honey (Adjust to taste)
  • 1//4 cup Milk
  • 1/4 cup Fresh Cream
  • 1 cup Water (Add to adjust consistency)
  • 750 Gms Paneer

Instructions
 

  • Heat a pan to medium flame, add ghee to it, once hot, add the whole Garam Masala mentioned under “to grind”- Cloves, Cinnamon, Cardamom (Green and black), star anise.
  • Add cashews, almonds or pistachios, green chillies allow the flavours to infuse for 3 minutes.
  • Add in onions, melon seeds, ginger garlic paste, little salt, and tomatoes and cook until the onions and tomatoes are softened. But ensure its not browned.
  • Cool it and transfer to a blender (Remove the black cardamom pod) and blend to a smooth paste.
  • Clean the same pan, add oil to it, once hot add bay lead, half of red chilli powder mentioned and let it mix in the hot oil for a few seconds and get aromatic.
  • Quickly add in the onion and tomato puree and mix it in.
  • Mean while, beat yoghurt, red chilli powder (The remaining qty), coriander powder, turmeric powder and add it to the pan.
  • Add salt, hand crushed Kasoori Methi, honey and water and mix it well.
  • Bring it to a gentle simmer for 10 minutes. Add milk and fresh cream and simmer for another 10 minutes.
  • Check for salt and sweetness, and consistency adjust if needed.
  • Serve hot with rice or Roti.