Shahi means royal ; silky tomato gravy with paneer.
Normally, milk cream is added to get the creamy texture. I always grind the paneer and achieve the same.
Onion – 1 no ( This recipe tastes good with onion – if you are very particular about not using onion – use a small piece of pumpkin instead) . If you chop and measure – it will be half cup of chopped onions. Use light pink onions and not the red ones.
Tomatoes – 6 nos (medium size) or half kg
Green chilli – 2 nos (slice it or chop it into 2 pieces)
Ginger – small piece – chop it
Kasuri methi – 2 tbsp
Red chilli powder – 1/2 tsp
Garam masala – 1 tsp
Paneer 250 gms.
Oil – 2 tbsp
Salt – 1 1/4 tsp
- Add oil.
- NO JEERA.
- Add the ginger and green chilli.
- Fry it for 30 seconds and add the chopped onions.
- After the onion is cooked well add the chopped tomatoes.
- Add kasuri methi
- NO TURMERIC
- Add red chilli powder.
- Add garam masala.
- Add salt.
- Just cook the tomatoes. No need to make a masala.
- NO CORIANDER POWDER.
- Grind this mixture wtih 50 gms of paneer.
- Pour it in the kadai. Add required water and allow it to boil for 5 minutes and add the paneer and boil for 2 to 3 minutes.
- Shahi paneer is ready.
- Roasted Potato or baby corn is a very good substitute for paneer.
- Instead of kasuri methi try adding 3 black cardamom pods powder.
- Can add a tsp of tomato sauce for better colour and taste.
- In all north Indian recipes, we can use half normal salt and half black salt.
- If we cook the masala in butter and also add about 1/4 cup of butter in the end – then it is called PANEER BUTTER MASALA OR PANEER MAKHANWALA. Whenever we use butter while cooking use atleast one tsp of oil with it – so that the butter does not get burnt. If we use butter – grind only 1 tbsp of paneer. Rest of the recipe remains the same.