Royal Shahi Butter Paneer: Restaurant-Style Indulgence
45 minutes
1177 reads
About Royal Shahi Butter Paneer: Restaurant-Style Indulgence
Indulge in the creamy, decadent delight of Royal Shahi Butter Paneer, a dish fit for a Maharaja! Imagine tender paneer cheese swimming in a rich cashew sauce, infused with the warmth of spiced tomato puree.This restaurant-worthy recipe brings the magic of Indian cuisine to your kitchen with surprising ease. It's the perfect centerpiece for a special occasion or a festive celebration.Pair with fluffy naan or fragrant basmati rice for a truly unforgettable culinary experience. Prepare to be transported!
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Recipe Time & More
Prep25 minutes
Cook20 minutes
Total45 minutes
Ingredients
Onion Paste
- 1 cup Onion medium, roughly chopped
- 1 Chili green
- 0.5 in Ginger
- 2 clove Garlic
- 2 Cardamom Pods green
- 0.25 in Cinnamon Stick
- 0.33 cup Water
Shahi Paneer
- 200 gm Cottage Cheese cut into cubes
- 2 Tbsp Oil
- 2 cup Tomatoes pureed
- 1.5 tsp Salt or to taste
- 0.5 tsp Chili Powder red
- 0.25 tsp Pepper black, ground
- 0.25 cup Cashews broken
- 1 cup Water
- 0.5 tsp Garam Masala
- 1 tsp Dried Fenugreek Leaf crushed
- 0.8 Tbsp Heavy Cream
- 2 Tbsp Coriander chopped
Instructions
- Soak cashews in warm water for 15 minutes to soften. This helps create a smooth paste. Drain the cashews and blend with ¼ cup of fresh water until completely smooth. Set aside.
- Combine onion, green chili, ginger, garlic, cardamom pods, cinnamon stick, and water in a pan. Bring to a boil over high heat, then reduce heat and simmer for 8-10 minutes, or until the onions are translucent.
- Let the onion mixture cool slightly. Blend until smooth. Puree the tomatoes separately and set aside.
- Heat oil in a pan over medium heat. Add the onion paste and cook for 4-5 minutes, stirring frequently, until the moisture evaporates.
- Add tomato puree to the pan and cook until the moisture evaporates and the oil begins to separate from the mixture. Stir in salt, red chili powder, black pepper, and coriander powder. Cook for 1 minute.
- Stir in the cashew paste, followed immediately by 1 cup of water to prevent sticking. Simmer for 4-5 minutes. Add garam masala and kasoori methi.
- Gently add the paneer cubes to the sauce. Simmer for 2 minutes. Adjust gravy consistency with water if needed. Stir in heavy cream and bring to a gentle boil. Remove from heat.
- Garnish with chopped coriander. Serve hot with naan or rice.
Recipe Notes
Good To Know
- For extra depth of flavor, lightly toast the cashews in a dry pan before blending them into a paste; this brings out their natural nuttiness and enhances the creaminess of the gravy.
- If you prefer a smoky aroma, briefly char the paneer cubes over an open flame or use the 'dhungar' method (placing a hot coal in the finished curry with a few drops of ghee and covering it for a few minutes) before serving.
- To keep the paneer soft and prevent it from becoming rubbery, soak the cubes in warm salty water for 10 minutes before adding them to the gravy; add them at the end and simmer gently.
- For a vegan version, substitute paneer with firm tofu, butter with vegan margarine, and use coconut cream or cashew cream instead of dairy cream for a rich, plant-based alternative.
Expert Tips
- Adjust the spice level to your preference by adding more or fewer green chilies during the cooking process.
- Garnish with fresh cilantro and a dollop of cream or yogurt for a visually appealing and flavorful finish.
- Serve this dish with naan, roti, or rice for a complete and satisfying meal.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 898kcalCarbohydrates: 50gProtein: 33gFat: 68gSaturated Fat: 1gPolyunsaturated Fat: 20.1gMonounsaturated Fat: 40.2gSodium: 1140mgFiber: 6gSugar: 16g
Shakuntla Tulshyan
Articles: 90
5 Comments
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So delicious! Excited to make it.
Such a perfect dish! Thank you.
Such a delicious dish! Thank you.
This is so tempting! Thank you.
This is awesome! Can’t wait to cook it.