Shahi Paneer Recipe | Simple and Easy Restaurant Style Paneer Curry Recipes
Monsoon Spice
Monsoon Spice
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Ingredients

  • 10 mins Cooking Time
  • 30-35 mins Spice Level
  • 5-6 people Shelf Life
  • 2-3 days Serving Suggestion
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  • Ingredients
  • 200-250 gms Paneer, cut into 1 inch squares of 1 cm thickness
  • 2 tsp Ginger-Garlic Paste
  • 1 tbsp thick Tomato Paste or ¼ cup Tomato Puree
  • ¾ cup thick Yogurt, whisked
  • Salt to taste
  • 1 – 1½ tbsp. Oil or Ghee
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  • For Almond-Cashew Nut Paste
  • 1 medium Onion, finely chopped
  • 3 large or 4 medium Tomatoes, chopped
  • 12 Almonds 12 Whole Cashew Nuts
  • 3-4 Dry Kashmiri Chillies or Byadagi Chilli (Read notes)
  • ½ tbsp. Oil or Ghee
  • 2 tsp Sugar or Jaggery (I used jaggery which is unrefined cane sugar)
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  • Spices Used
  • 1 inch Cinnamon or Cassia Stick
  • 1 Bay Leaf
  • 4 Cloves 4 Green Cardamoms
  • 1 tbsp Kasuri Methi/Dry Fenugreek Leaves
  • ½ tsp Garam Masala (Adjust as per taste)
  • ½ tsp Kitchen King Masala (Optional, but recommended)

Instructions

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