Shahi Paneer Recipe | Easy Rich & Creamy Shahi Paneer Kurma Curry

 

Ingredients for Shahi Paneer

• 500 gm Cottage cheese / Paneer
• 1/3 cup Cashew pieces/ Kaju Tukda
• 500 gms Tomatoes / Tamatar
• 3/4 cup Bottle Gourd / Lauki grated
• 175 ml fresh cream check notes
• 1 tbsp kashmiri chili powder
• 1 tsp Red chili powder
• to taste salt
• 1 tbsp Ginger / Adrak grated
• 1/3 tsp Cardamom Powder / Elaichi Powder
• 1/2 tsp Garam Masala Powder
• 1 tbsp Sugar / Chini
• 1 tsp Dried Fenugreek / Kasoori Methi
• tempering/ tadka
• 2 tbsp Ghee or oil-1 t.s
• 1 tsp Cumin Seeds / Sabut Jeera
• 2 Bayleaves/ Tejpatta
• 1 Black Cardamom / Badi Elaichi
• 1/2 inch Cinnamon /daalchini
• 3 Cloves / Lavang

Optional Ingredients

• Black pepper
• Green Chilli
• Turmeric Powder
• Coriander Powder
• Coriander Leaves

Process of making Shahi Paneer

• Cut Tofu/paneer into medium thick pieces or according to your choice and dip in lukewarm water and keep aside.

• Take a pan and Heat 2 tbsp ghee in a pan and add cumin ,grated ginger ,and the whole spices  (khade masale) in it after heating ghee.
• When seeds start crackling add the cashew pieces, chopped onion and the grated bottle gourd and saute smoothly.
• Cover the pan and simmer till the bottle gourd becomes soft.

• Now add the salt and chopped tomatoes, then cover and cook till tomatoes become soft.
• Remove the whole spices (khade masale) from the cooked tomatoes and let the mixture come to room temperature.

• Grind the mixture to make a smooth puree for the thick gravy.

• Now take the pan again and heat 3 tbsp ghee or butter in a pan and add 1 tbsp kashmiri chili powder and then add the tomato puree/smooth puree.

• Cook for a minute then add 3 tbsp whisked curd and stir to mix well.
• After a couple of minutes add 1/4 cup fresh fenugreek or 1 tbsp kasoori methi , 1 tsp red chili powder and cover and simmer for a minute.
• Add 1 tbsp sugar and  1/3 tsp cardamom powder,  3/4 cup fresh cream, 1/2 tsp garam masala and mix well.

• When the time is up, it will start to boil.  After stirring the gravy, add tofu/paneer pieces and Garnish with some kasoori methi or some green coriander and mix it well.  Then cover it and cook on low flame for 5 minutes.  

• When the time is up, Shahi Paneer will be ready to serve. Then Serve it with chapati, naan, paratha, jeera rice or any other and enjoy the taste.

Conclusion/ suggestion

You can make the gravy thin or thick as per your wish by adding water and boiling for 5-10 minutes..

The spices are to be roasted on low-medium flame while stirring continuously.

For better taste You can either use 175 ml evaporated milk or fresh cream or 1/2 cup beaten malai