SHAHI PANEER MASALA

Shahi paneer masala is a creamy and mildly spicy paneer masala/curry. The paneer based curry is popular among both vegetarians and non-vegetarians. The curd and cashew-almond paste elevates the taste of the dish. The shahi paneer masala is prepared in many ways less spicy and creamy or sweet and creamy. This tasty shahi paneer masala goes well with roti, chapati, idli, dosa, jeera rice and veg pulao, and can be prepared at home easily and quickly within 30 minutes.

PREPARATION TIME : 10 minutes

COOKING TIME         : 20 minutes

INGREDIENTS: (serves 4 persons)

• Paneer                                  - 300 g
• Onion medium size            - 2
• Tomato puree                     - 1 cup (200 ml)
• Green chillies                      - 2
• Curd                                      - 4 spoons
• Ginger garlic paste             - 1 spoon
• Turmeric powder                - 1/2 spoon
• Red chilli powder                - 3 spoons
• Garam masala                     - 1 spoon
• Kasoori methi                      - 2 spoons
• Bay leaf                                - 1
• Cinnamon stick small         - 1
• Cloves                                   - 2
• Star anise pieces                 - 2
• Jeera/cumin seeds             - 1/2 spoon
• Mint leaves                          - 2 spoons
• Coriander leaves                 - 3 spoons
• Grated paneer                    - 3 spoons
• Oil                                         - 3 spoons
• salt
• water 

For grinding:

• Grated Coconut                                   - 1/4 cup (60 ml)
• Khus khus/poppy seeds (optional)  - 2 spoons
• Skin peeled-Almonds                         - 10 
• Cashew nuts                                        - 6

DIRECTIONS:

1. Cut the paneer into cubes. Grate 3-4 paneer cubes and keep aside. Grind 3 medium size tomatoes in a mixer and make a puree. Get ready with all the ingredients.

2. Heat 2 spoons of oil in a pan and spread the paneer cubes. Flip and Roast till all the sides turn golden. Transfer to a plate. (Tip: Roast in low-medium flame to avoid burning of paneer cubes.)

3. Heat 1 spoon of oil in a pan and add bay leaf, cinnamon stick, cloves, star anise pieces, cumin seeds and kasoori methi. Saute for a minute. (Tip: You can also use ghee/butter instead of oil.)

4. Add finely chopped onions, slitted green chillies and ginger garlic paste. Saute well until the onions turns translucent.

5. Add turmeric powder, red chilli powder, garam masala and salt. Saute well for 1-2 minutes. (Note: Do not burn the masalas.)

6. Add freshly prepared tomato puree. Cook for 2-5 minutes. Until the raw smell disappears.

7. Grind cashew nuts, skin peeled-almonds, khus khus/poppy seeds and grated coconut to a fine paste in a mixer by adding little water. (Tip: Soak almonds in hot water for 8-10 minutes and remove the skin.)

8. Add the freshly prepared coconut-cashew paste. Mix well and saute for 2-3 minutes.

9. Add 3 spoons of curd and mix well.

10. Add the roasted paneer cubes and grated paneer. Mix well.

11. Add 400 ml water and cover and cook for 10-12 minutes in a low flame. (Tip: Keep stirring occasionally.)

12. Finally, add chopped mint leaves and coriander leaves. Give a quick stir. (Tip: Check for required consistency add water if needed.)

ADDITIONAL TIPS:

=> The specified amount of spiciness is sufficient for me. If you need more or less spicy, you can adjust the quantity of red chilli powder accordingly.

=> You can also saute onions, tomatoes and whole spices. And blend to smooth paste.

=> I used combination of cashew and almonds. You can use any one also. Adjust the quantity accordingly. 

=> You can also add some saffron strands soaked in 2 spoons of milk, to the shahi paneer masala.

=> You can also add paneer cubes without roasting them in oil. Soak the paneer cubes in hot water for 10 minutes to soften them and add to the gravy.

=> I used tomatoes for reddish or orangish colour gravy. You can skip tomatoes and use only onions.