Here’s How To Make Restaurant-Like Shahi Paneer At Home!

Ingredients

• 7-8 Cashew nuts
• ¼ cup Hot water
• ¼ cup Heavy whipping cream or fresh cream or malai (Warm)
• 6-7 strands Saffron crushed
• 1 medium or ¾ cup Red onion roughly chopped
• 1 Green chili roughly chopped
• ½ inch Ginger peeled and chopped
• 2 cloves Garlic chopped
• 2 Cloves
• 2 Green cardamoms
• ½ inch Cinnamon stick
• 6 oz or or 170 grams Paneer cut into triangles or cubes
• 2 tablespoons Ghee (clarified butter)
• 2 medium or 1 ¼ cups Tomatoes chopped and pureed
• Salt to taste
• 1 ½ teaspoon Red chili powder
• 1 teaspoon Coriander powder
• ⅛ teaspoon Black pepper powder
• ½ teaspoon Sugar
• 1 cup Water
• 1 teaspoon Garam masala
• 1 teaspoon Kasoori methi (Dried fenugreek leaves) lightly crushed
• ⅛ teaspoon Green cardamom seeds powder

Step

1. Step 1:

   Soak cashew nuts in hot water for 15-20 minutes.

2. Step 2:

   Warm the heavy cream in the microwave for a few seconds. Take a few saffron strands, crush and add to the warm cream.

3. Step 3:

   Mix and keep it aside. Over time saffron releases its flavor and color into the cream.

4. Step 4:

   Now take onion, ginger, garlic, green chili, cloves, cinnamon and cardamoms in a saucepan.

5. Step 5:

   Also, add ⅓ cup of water and turn the heat on medium. Let it cook for 8-10 minutes or till the onions become soft. Let it cool down.

6. Step 6:

   Now make three kinds of purees in the following order: First, make cashew paste. Then grind cooked onion into a fine paste and then grind roughly chopped tomatoes into a puree.

7. Step 7:

   Heat the ghee in a pan on medium heat. Once hot, add prepared onion paste.

8. Step 8:

   Cook while stirring occasionally till it comes thick. It may take around 5-6 minutes.

9. Step 9:

   Now add tomato puree and salt.

10. Step 10:

    Mix, cook till all the moisture evaporates and it becomes a thick paste. So stir in between and make sure that it is not sticking to the sides and bottom of the pan. If it is sputtering too much then you can partially cover the pan.

11. Step 11:

    Now add red chili powder, coriander powder, and black pepper powder. Mix well and cook for a minute.

12. Step 12:

    Now mix in cashew paste, water, and sugar.

13. Step 13:

    Simmer for 5-6 minutes. Do stir in between.

14. Step 14:

    Now add garam masala and kasoori methi (crushed between your palm). Mix well.

15. Step 15:

    Add paneer cubes. Mix and simmer for 1-2 minutes.

16. Step 16:

    Now add saffron-cream mixture. Mix and let it come to a simmer.

17. Step 17:

    Lastly, add cardamom powder and turn off the stove.

18. Step 18:

    Stir well and it is ready to serve.