About Paneer Shahjahani:

Modern paneer is typical; traced back to the Persian and Afghan rulers who introduced it within the 16th century, primarily in North India, where it had been made, with either goat or sheep rennet. The term “paneer” comes from the word “peynir,” which just means “cheese” within the Turkish and Persian Languages.

History of Paneer Shahjahani

Shahjahani paneer is very popular in northern India and originated from Mughlai cuisine. This NorthIndian, the dish is liked by most people as it is a rich dish filled with spices, paneer and cream that makes it thick creamy and spicy to taste.

Paneer cheese maybe a fresh, creamy, normally unsalted cheese. It’s widely used, in north India, and nearby countries like Afghanistan, Nepal, Bangladesh, and Pakistan. Traditionally, it had been made with buffalo milk in these countries.

Paneer may be a refined product that was developed in Punjab through knowledge from nomadic pastoralists. In Punjab, paneer is made by splitting hot milk with yoghurt or buttermilk.

The difference between Cottage Cheese and Paneer:-

Cottage cheese that you simply get in most US stores isn’t directly adequate to Indian paneer. As far as taste is concerned, it is pretty close to the Indian version of paneer. Cottage cheese is more on the liquid and greasy side.

Fat Content for Paneer and Cheese:

Cheese is healthy, but it has high amounts of saturated fat and cholesterol which makes it bad for your heart. A 100 g serving of cheese has 18 g of saturated fat and 100 mg of cholesterol, whereas 100 g of paneer has 1.7 g of saturated fat and 17 mg of cholesterol.

Hence, paneer is a better option.

Cooking Time: 30 mins
Preparation: 20 mins

Ingredient for Paneer Shahjahani Recipe

• ½cup oil
• ¼cup cashew nuts
• ¼ cup raisins
• 250 gms cottage cheese
• 2 medium onions sliced very thin
• ½ tsps cumin seeds
• ½ tsps. garlic paste
• ½tsps. ginger paste
• ½ tsp Turmeric powder
• ½ tsp. red chilly powder
• ½ tsp. coriander powder
• ½tsp. mace powder
• ½ tsp. garam masala powder
• 1bay leaf
• 2 tsp. thick cream
• 1cup fresh tomato puree
• ½ tsp. sugar
• ½ tsp. salt

Preparation for Paneer Shahjahani Recipe

Preheat Oil in a deep dish, using the crisp mode for 2 minutes. Fry nuts in the Oil using the crispy mode for 3 minutes.

Add the raisins and fry for an additional 1 minute. Using a slotted spoon, remove the dried fruits from the Oil and drain excess Oil by placing them on absorbent paper.

Cut pot cheese into 1″ cubes and fry within the same Oil for 3 minutes using the crisp mode. Stir the cottage cheese and continue for another 1minute on the crispy mode.

Lift out the cheese cubes from the oil Strain the Oil and pour into a deep dish along with the onions.

Ginger and garlic paste, turmeric, red chilly powder, coriander powder, mace powder. garam masala powder and bay leaf. Stir all the ingredients well and cook within the crisp mode for 4 minutes, stirring another time during the 4 minutes.

Add the tomato puree alongside the sugar and salt into the onion and spice mixture, mix well and cook in the microwave mode for 10 minutes at 850W. Add the fried cottage cheese, and three-fourths of the fried dried fruits and allow to cook in the microwave mode for 4 minutes at 75OW.

Stir in 1 tablespoon of the cream into the gravy, dish out the paneer into a serving dish and garnish with the reserved dried fruits and the remaining tablespoon of cream.

Rich and Creamy Paneer Shahjahani Recipe| How to make Paneer Shahjahani

Recipe by onetea1Course: Side dish RecipeCuisine: North IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

240

kcal

Total time

50

minutes

Paneer shahjahani is the main recipe best enjoyed with Roti, Naan, Jeera Rice, Biryani and Plain Rice. Rich in flavours, this quick paneer recipe can be prepared at home in Restaurant Style.

Ingredients

• ½ cup – Oil

• ¼ cup – Cashew nuts

• ¼ cup – Raisins

• 250 gms – Cottage cheese

• 2 medium – Onions sliced very thin

• ½ tsps – Cumin seeds

• ½ tsps – Garlic paste

• ½ tsps – Ginger paste

• ½ tsp – Turmeric powder

• ½ tsp – Red chilly powder

• ½ tsp – Coriander powder

• ½ tsp – Mace powder

• ½ tsp – Garam masala powder

• 1 – Bay leaf

• 2 tsp – Thick cream

• 1 cup – Fresh tomato puree

• ½ tsp – Sugar

• To taste – Salt

Directions

• Preheat Oil in a deep dish, using the crisp mode for 2 minutes. Fry nuts in the Oil using the crispy mode for 3 minutes.
• Add the raisins and fry for an additional 1 minute. Using a slotted spoon, remove the dried fruits from the Oil and drain excess Oil by placing them on absorbent paper.
• Cut pot cheese into 1″ cubes and fry within the same Oil for 3 minutes using the crisp mode. Stir the cottage cheese and continue for another 1minute on the crispy mode.
• Lift out the cheese cubes from the oil Strain the Oil and pour into a deep dish along with the onions.
• Ginger and garlic paste, turmeric, red chilly powder, coriander powder, mace powder. garam masala powder and bay leaf. Stir all the ingredients well and cook within the crisp mode for 4 minutes, stirring another time during the 4 minutes.
• Add the tomato puree alongside the sugar and salt into the onion and spice mixture, mix well and cook in the microwave mode for 10 minutes at 850W. Add the fried cottage Cheese, and three-fourths of the fried dried fruits and allow to cook in the microwave mode for 4 minutes at 75OW.
• Stir in 1 tablespoon of the cream into the gravy, dish out the paneer into a serving dish and garnish with the reserved dried fruits and the remaining tablespoon of cream.

Notes

• Instead of Paneer, you can add mushroom, Non-veg lovers can try it with boneless chicken also.

Chefs tip: Instead of Paneer, you can add mushroom, Non-veg lovers can try it with boneless chicken also.

Related our Recipe: Best Sabudana Vada Stuffed with Paneer only 40 Min recipe

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