Perfect Shahi Paneer at Home (100% Restaurant Style)
Servings: 3 - 4
For Paneer Marination:
1 tablespoon cornstarch
1/4 teaspoon garam masala
1/4 teaspoon chilli powder
1/4 teaspoon salt
For Onion & Tomato Puree:
2 tablespoons butter
2 bay leaves
4 pods cardamom
1 black cardamom
1 teaspoon shahi jeera
1/3 cup cashews
2 tablespoons chopped garlic
1 tablespoon chopped ginger
1 large onion
2 large tomatoes
1 teaspoon Kashmiri red chilli powder
1 teaspoon garam masala
1 1/2 teaspoons coriander powder
1/4 turmeric powder
1/2 teaspoon chilli powder
1 tsp salt
1 cup water (More water if required)
2 tablespoons oil
1/2 teaspoon Kasuri methi (crushed)
1 tbsp cream & coriander for garnish (Optional)
In a large bowl, add cubed paneer, 1 tablespoon of cornstarch, 1/4 teaspoon of garam masala, 1/4 teaspoon of chilli powder and 1/4 teaspoon salt.
Mix and coat the paneer well.
Heat the butter and sauté the bay leaves, cinnamon, cardamom, black cardamom and shahi jeera until aromatic.
Next, add cashews and sauté until golden brown.
Now, add garlic and ginger, and sauté for a few seconds.
Sauté the onion for 2 - 3 minutes or until the onion softens.
Add tomatoes and sauté slightly.
Next, add Kashmiri red chilli powder, garam masala, coriander powder, turmeric powder, chilli powder and salt.
Stir and cook that for a minute on low heat.
Now, add water and mix well.
Cover and cook for 15 minutes or until it softens completely.
Let the mixture cool completely. Meanwhile, heat the oil in a pan and place the marinated paneer.
Cook the paneer on both sides until it turns golden brown.
Now, transfer the cooled onion mixture to a blender.
Blend to a smooth paste without adding any water.
Sieve the puree into a pan and cook for a minute.
Add paneer, cover and simmer for 5 minutes or until flavours are absorbed well.
Now, add Kasuri methi and mix well.
Garnish with cream and coriander.
Enjoy the shahi paneer with roti, garlic naan, puri, or chapati.