Restaurant-Style Shahi Paneer in Creamy White Gravy
1 hour 5 minutes
757 reads
About Restaurant-Style Shahi Paneer in Creamy White Gravy
Indulge in the rich, creamy delight of Shahi Paneer, a celebratory favorite, elevated with a luxurious white gravy. This recipe unveils the secrets to recreating this restaurant-style masterpiece at home, showcasing the melt-in-your-mouth paneer in all its glory.The mild, creamy texture comes from a harmonious blend of mawa (khoya), cashews, fresh cream, and gently caramelized onions. Each bite offers a wonderfully smooth and indulgent experience, perfect for impressing your loved ones.Forget expensive restaurant bills! This recipe empowers you to create a superior Shahi Paneer, bringing the taste of a fine-dining experience directly to your kitchen table. Prepare to be amazed by how easily you can achieve this restaurant-quality dish.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep15 minutes
Cook50 minutes
Total1 hour 5 minutes
Ingredients
For the Paneer
- 200 gm Cottage Cheese cut into 1-inch cubes, indian cottage cheese
For the White Gravy
- 250 gm Mawa dried milk solids, khoya
- 125 gm Cashews soaked in warm water for 30 minutes, then drained and blended into a smooth paste
- 100 ml Heavy Cream
- 500 gm Onion finely chopped
- 1 tbsp Ginger-Garlic Paste
- 0.5 tbsp Chili Paste adjust to your spice preference, green
- 2.5 clove Cloves
- 1 leaf Bay Leaf
- 4 pods Cardamom lightly crushed, green
- 1 stick Cinnamon Stick
- 1 tsp Pepper Powder white
- 4 tbsp Ghee
- 1.5 tsp Salt or to taste
- 3 cup Water
Instructions
Prepare the Onion Paste
- Peel and boil the onions until softened. You can pressure cook for about 5 whistles or simmer until translucent and the raw smell is gone. Blend into a smooth paste.
Sauté Aromatics
- Heat the ghee in a pan or pot. Add the cloves, bay leaf, green cardamom, and cinnamon stick. Sauté briefly until fragrant.
Build the Gravy
- Add the ginger-garlic paste and sauté until the raw smell disappears. Add the onion paste and cook until well combined but not browned. Stir in the grated mawa, cooking until it softens, then add the green chili paste and white pepper powder. Season with salt, and mix well, cooking for a few minutes.
Add Cashews and Simmer
- Stir in the cashew paste and cook for another 3-4 minutes. Pour in 3 cups of water, bring to a boil, then reduce heat to low and simmer for 5-7 minutes for a richer flavor.
Strain and Finish
- Strain the gravy through a fine-mesh sieve to remove any solids. Return the strained gravy to the pan.
Combine and Serve
- Add the paneer cubes to the gravy. Gently simmer until heated through, but be careful not to break the paneer. Drizzle with heavy cream and garnish as desired. Serve hot with naan, roti, or your favorite bread.
Recipe Notes
Expert Tips for the Perfect Shahi Paneer
- For a smoother gravy, use high-quality, freshly ground spices.
- Soaking the cashews enhances their creaminess and makes for a smoother paste.
- Don't overcook the paneer; it should be tender but still hold its shape.
- For a richer flavor, you can add a pinch of nutmeg or saffron to the gravy.
Related Posts You May Like
Recipe Nutrition
Calories: 398kcalCarbohydrates: 23gProtein: 12gFat: 30gPolyunsaturated Fat: 9gMonounsaturated Fat: 18gSodium: 855mgFiber: 3gSugar: 9g
Shubhra Shorey
Articles: 3
4 Comments
Leave a Reply
You must be logged in to post a comment.
What a delicious recipe! Thanks for posting.
I’m loving this recipe already!
Such a flavorful dish! Can’t wait to taste it.
What a flavorful dish! Thanks for sharing.