Shahi Paneer is one of the best North Indian recipes, which I have relished and savoured, with steaming hot butter naans. The smooth and rich taste of this gravy fills the foodie soul with a deep satisfaction. The word ‘Shahi’which means royal, compliments this recipe in every way, as this is indeed is a royal and rich dish. In ancient times it was called “Dadhanwat”. The soft texture of the cottage cheese adds to the richness of this dish.
Though a rich dish made of butter/ghee it can also be termed as a good healthy food as the cottage cheese contains proteins and calcium. The same can be replaced by vegetables like Gobi and also non-vegetarian items like chicken/mutton, prepared as ‘Shahi chicken korma or Shahi mutton gravy’.
Yesterday for dinner I prepared this rich gravy with soft and fresh home made cottage cheese. We relished it with rotis.
- 250 gm Paneer (cottage cheese)
- 1/4 cup Beaten curd
- 1/2 cup Milk
- 1 1/2 cup Tomatoes (chopped fine)
- 1/2 cup Onion (chopped into strips)
- 1/2″ piece Ginger chopped fine
- 2-3 Green chillies chopped fine
- 2-3 Cardamoms (crushed)
- 1/2 tsp garam masala/whole spice powder
- 1/2 tsp red chilli powder
- 2 tsp Tomato sauce
- 3 tsp Ghee or butter
- Salt to taste
- Finely chopped coriander leaves for garnish
- Chop paneer/cottage cheese into 2″ cubes.
- Heat half the ghee.
- Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
- Blend in a blender/mixer till smooth.
- Heat remaining ghee, add gravy and other ingredients except milk and paneer/cottage cheese. Boil to get very thick gravy.
- Just before serving, heat gravy, add milk and paneer/cottage cheese cubes and boil for 3-4 minutes.
- Garnish with chopped coriander and grated paneer/cottage cheese.
Preparation Time: 35 minutes