👁️ K ❤️ K
Restaurant-Style Shahi Paneer Masala
Ingredients
Ingredients for Shahi Paneer Masala
- 2 diced onions
- 1 medium tomato
- 1 tbsp ginger-garlic paste
- 50 g hung curd
- 100 ml low-fat cream
- 100 ml water
- Salt to taste
- 7–8 strands of Prayosha Meera Saffron, crushed and soaked in milk
- ½ tsp elaichi (cardamom) powder
- 1 tsp honey
- Fresh coriander leaves for garnish
- 2 tbsp butter
- ½ tbsp oil
Ingredients for Shahi Paneer Paste
- 10 cashews
- 10 almonds
- 1 tbsp melon seeds (magaz)
Spice Powders for Shahi Paneer Masala
- ½ tsp Prayosha Meera Kashmiri Red Chilli Powder
- ¼ tsp Prayosha Meera Turmeric Powder
- 1 tsp Prayosha Meera Shahi Paneer Masala
Whole Spices
- 1 bay leaf
- 1-inch cinnamon stick
- ⅓ tsp shahi jeera (caraway seeds)
- 1 star anise
Step by Step Guide
- Boil the diced onions in sufficient water until they turn translucent. Drain, cool completely, and grind into a fine paste. Keep aside.
- Blanch the tomatoes in hot water until the skin starts to peel. Drain, cool, and blend into a smooth puree. Keep aside.
- Soak 10 cashews, 10 almonds, and 1 tbsp melon seeds in hot water for 1 hour. Peel almonds if possible, then grind everything together with a little water to make a smooth paste.
- Heat ½ tbsp oil and 2 tbsp butter in a pan. Add 1 bay leaf, 1-inch cinnamon stick, 1 star anise, and ⅓ tsp shahi jeera. Let them sizzle until aromatic.
- Add onion paste and sauté for 3–4 minutes until lightly golden and cooked. Then add 1 tbsp ginger-garlic paste and cook until the raw smell disappears.
- Add tomato puree and cook for 4–5 minutes until the oil separates.
- Add spice powders: ½ tsp Prayosha Meera Kashmiri Red Chilli Powder, ¼ tsp Prayosha Meera Turmeric Powder, 1 tsp Prayosha Meera Shahi Paneer Masala, and salt to taste. Mix and cook for 1 minute.
- Add cashew-almond-melon seed paste and cook for 3–4 minutes, stirring continuously for a rich, creamy texture.
- Lower the flame and add 50 g hung curd. Mix well and cook for 1 minute on low heat.
- Add water gradually to adjust consistency and bring the gravy to a gentle boil.
- Add 100 ml cream, 1 tsp honey, and soaked saffron strands. Mix well and switch off the flame.
- Garnish with fresh coriander leaves and serve hot Shahi Paneer Masala with naan, roti, or jeera rice.
