Shahi Paneer is a curry native to the Indian subcontinent. For its creamy base, the dish gets its name, ‘Shahi’ from the Mughlai cuisine. And the term ‘Paneer’ is derived from the Persian word for cheese. It is traditionally savoured with Indian bread- naan, roti, or kulcha.
- Tomatoes- 4, chopped
- Onion- 1, chopped
- Cinnamon stick- small
- Bayleaf- 1 leaf
- Garlic cloves- 8
- Ginger chopped- 1 1/2 tbsp
- Green cardamom- 4 pods
In the pan:
- Butter- 2 tbsp
- Green chilly- 1, slit
- Ginger chopped- 1 tsp
- Paneer cubes- 1 1/2 cup
- Red chilly powder- 2 tsp
- Curry- add the above pureed curry
- Salt to taste
- Coriander leaves- 1 tsp, finely chopped
- Cream- 1/2 cup
- STEP 1 For the curry, mix all the ingredients and cook until the tomatoes are well cooked. Blend it to make a fine puree.
- STEP 2 Heat a pan and add butter. To the butter, add chopped ginger, chilly powder, green chilly, and diced paneer.
- STEP 3 Now add the curry and cook for about 5 minutes.
- STEP 4 Add salt and fresh cream.
- STEP 5 Garnish with chopped coriander.
- Tastes best with Indian bread and plain rice.