As the name tells you shahi means royal,and as the dish is made of paneer,cream ,butter,though the name shahi came may be.Shahi paneer dish is a popular dish in North Indian Cuisine and goes very well with Nan,Rotti,or even chapati.
I usually prepare this special dishes when we invite some guests in our house.last month I prepared this dish for our friends dinner invite and got nice complements too.
- 1 -2 cup paneer(here we prepare at home)
- 1 big onion finely chopped
- 1/4 cup tomato puree
- 1/2 cup full milk(1/2 cup half and half milk can be used)
- 1/2 cup eveporated milk
- 2 tbsp butter
- 1/2 cup cashews soaked in 1/4 cup milk for at least half an hour and make a smooth paste of it.
- 2-3 green chilies
- 1/4 cup curd/yogurt
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp garam masala
- 1/4 tsp kasturi methi powder(optional)
- 2-3 green chili
- 2" ginger finely chopped/paste
- 5-6 garlic cloves finely chopped/paste
- coriander leaves
- 1 tsp jeera(cumin seeds)
- 1 tsp cashews
- 1 green cardamon crushed
First we have to prepare Paneer(cottage cheese) before hand.
For this we need 1 litre milk.boil this milk and when the milk comes to boil,at that stage add 1-2 tsp lemon juice.the milk will start splitting /curdle and cheena,cheese will start forming.stir continuously and switch off the gas.the transperent liquid we have to filter and the white soft matter we have to collect,which is paneer.
seive this in cheese cloth,wrap this over the stainer and that over the bowl.put everything in the sink and pour the split milk into it.
Take a heavy bottom pan,put butter/oil in it and when it start to melt add cumin seeds,crushed cardamon and cashews.when cumin seeds become light brown,add ginger-garlic paste,green chili and fry for 2 minutes.
Add salt,sugar ,cream/milk,evapourated milk ,curd, garam masala and stir it properly.let this gravy boil for 5-8 minutes.stir in between so that it won't burn at the bottom.when you boil whole milk this much and butter is also there ,so now its converted into heavy milk.see the consistency of the gravy and if needed you can add water /milk and let it boil for 1-2 minutes.
Press kasturi methi between your pam and put this on the gravy.stir for 1 minute.
This is very tasty side dish for rotti's,phulka's,Nan and some plain pulav.