About the Recipe
Shahi Paneer is a dish originated from Mughlai Cuisine. It’s a very mild flavored & creamy preparation of Cottage cheese/Paneer.
Mughlai Cuisine is cooked in an Indian style involving one of a variety of rich, spicy sauces, typically containing butter, yogurt, or cream.
We have curated the Paneer Noorjehani Masala/spice-mix that captures and preserves the flavors of Indian spices that recreates the authentic taste of flavorful Shahi Paneer.
15 cube paneer / cottage cheese,
¼ tsp turmeric,
½ tsp chilli powder,
½ tsp ginger garlic paste,
¼ tsp salt , cover and rest for 30 minutes for marinating.
1 tbsp ghee / clarified butter,
2 tbsp oil,
1 tsp cumin / j
1 onion (finely chopped),
1 tsp ginger garlic paste,
¼ tsp turmeric,
1 tsp chilli powder,
1 tsp coriander powder,
½ tsp cumin powder,
1 tsp SPICEBAY® Paneer Noorjehani Masala,
1 tsp salt,
2 cup tomato puree,
½ cup curd,
1 cup water,
2 tbsp coriander leaves (finely chopped)
Heat 3 tsp oil in pan and saute marinated paneer. do not overcook the paneer as it turns rubbery. keep aside.
In a large Pan/kadai heat 1 tbsp ghee and 2 tbsp oil, add 1 tsp cumin
Now add 1 chopped onion, 1 tsp ginger garlic paste and saute until onions turn golden brown. keep flame on low, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, ½ tsp SPICEBAY® Paneer Noorjehani masala and 1 tsp salt. saute on low flame until the spices turn aromatic.
Add 2 cup tomato puree and mix well cover and cook until the oil separates. keeping the flame on low, add ½ cup curd and stir continuously.
keep cooking until the curd is well combined. now add 1 cup water and mix well adjusting the consistency as required.
Further, add cooked paneer and mix well. Cover and simmer for 5 minutes or until the flavors are well absorbed.
Add 1/2 tsp Spicebay Paneer Noorjehani masala, 2 tbsp coriander and mix well.
Finally, enjoy Shahi Paneer ki sabji with roti or rice.