This exquisite recipe combines the creamy goodness of paneer with a luscious, nutty gravy, making it a feast for the senses. Whether you’re hosting a special dinner or simply want to treat yourself to a regal meal, Paneer Shahjahani is a perfect choice. Let’s explore how to create this royal delight step-by-step.
Ingredients
For the Paneer
- 250 grams of cubed paneer, or cottage cheese
- 2 tablespoons of ghee or oil
For the Gravy
- 2 large onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1/2 cup cashew nuts, soaked in warm water for 30 minutes
- 1/4 cup fresh cream
- 1/2 cup milk
- 2 green cardamom pods
- 1-inch cinnamon stick
- 2-3 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Optional
- Saffron strands soaked in warm milk (for extra richness)
- Silver leaf (for a royal touch)
Instructions
Preparing the Paneer
- Frying the Paneer
- In a pan, heat up two tablespoons of ghee or oil.
- Add the paneer cubes and fry them until they turn golden brown.
- Remove the paneer cubes and place them on a paper towel to drain any excess oil.
Preparing the Gravy
- Making the Cashew Paste
- Drain the soaked cashew nuts and grind them into a smooth paste using a little water if needed. Set aside.
- Spices and Aromatics
- In the same pan, add a little more ghee or oil if needed.
- Add the cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté until aromatic, about a few seconds.
- Onion and Tomato Base
- When the onions are golden brown, add the finely chopped onions and sauté.
- After adding the ginger-garlic paste, sauté for a further two minutes.
- When the oil begins to separate from the mixture, add the tomato puree and continue to cook.
- Incorporating Spices
- Add the salt, red chili powder, and turmeric powder. Stir thoroughly and heat for a short while.
- Adding Cashew Paste
- Add the cashew paste and cook for 5-7 minutes, stirring continuously to prevent sticking.
- Cream and Milk
- Add the fresh cream and milk, and mix well to form a smooth, creamy gravy.
- If using, add the saffron milk at this stage for an extra touch of luxury.
- Final Touches
- Add the fried paneer cubes to the gravy and let it simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Sprinkle garam masala and mix well.
Garnishing and Serving
- Garnish
- Garnish with fresh coriander leaves and, if desired, silver leaf for a royal presentation.
- Serving
- Serve Paneer Shahjahani hot with naan, roti, or steamed basmati rice.
Tips for Perfect Paneer Shahjahani
- Fresh Paneer: Use fresh, high-quality paneer for the best results. Homemade paneer can elevate the dish.
- Creaminess: Adjust the amount of cream and milk to achieve your desired level of creaminess. For a richer taste, you can add more cashew paste or cream.
- Sautéing: Ensure that the onions are well sautéed until golden brown, as this forms the base flavor of the gravy.
- Consistency: The gravy should be smooth and creamy. If it becomes too thick, you can adjust the consistency by adding a little water or milk.
Paneer Shahjahani is a dish that embodies the grandeur and elegance of royal cuisine. By following these steps, you can bring a touch of royalty to your dining table, impressing your family and guests with a meal fit for kings and queens. Enjoy the rich flavors and luxurious texture of this remarkable dish!
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FAQs
What is Paneer Shahjahani?
Answer: Paneer Shahjahani is a rich and creamy Indian dish made with paneer (cottage cheese) cooked in a luxurious, nutty gravy, originating from royal kitchens.
Can I make Paneer Shahjahani without cream?
Answer: Yes, you can substitute cream with full-fat milk or yogurt for a lighter version. The taste will vary slightly, but it will still be delicious.
What can I serve with Paneer Shahjahani?
Answer: Paneer Shahjahani pairs well with naan, roti, or steamed basmati rice. It also goes well with pulao or jeera rice for a more elaborate meal.
How do I store leftover Paneer Shahjahani?
Answer: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
Can I make Paneer Shahjahani vegan?
Answer: Yes, you can use tofu instead of paneer and substitute dairy ingredients with plant-based alternatives like coconut milk and cashew cream for a vegan version.