Shahi Paneer Masala

This is a dish fit for the kings! Hence the name “Shahi Paneer Masala”. Rich & decadent, this vegetarian side dish made with the softest cottage cheese ever can brighten up any Indian-themed party! Or forget party, just make this to add zest to a boring day! That’s what I do anyway – when bored, chuck the regular food and go full on caloricious! (did I just invent the word “caloricious”? I think I did!! And Shahi Paneer Masala justifies the word perfectly! )

I’ve made loads of side dishes with Paneer before. Paneer Pasanda, Kadai Paneer, Paneer Butter Masala, Mutter Paneer, Afgani Paneer etc. Being a vegetarian, Paneer is the most common ingredient used in place of many meat-rich side dishes. And hence, I’m always on the look out for new & innovative recipes using my favorite fresh cheese. When I came across this recipe in Tomato Blues, I knew I had to make it. And I’m pleased to add another fantastic Paneer side dish to my repertoire!

SHAHI PANEER MASALA RECIPE

Here’s what you need -

Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.

Sauté (Fry) for 1-2 minutes until the onions start to turn pink

Add in the cashew nuts. (break them roughly)

Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them

Add the finely chopped tomatoes

Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.

Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor.

Grind to a smooth paste

In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)

Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.

Add all the spices : Red Chilli Powder, Garam Masala, Black Pepper Powder, Salt and a pinch of sugar

Mix well and cook on low for 2-3 minutes

Add warm milk (or cream)

Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning

Add the chopped up Paneer cubes.

Mix well and let that simmer for 5-6 minutes

Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Shahi Paneer Masala

 

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Prep time

20 mins

Cook time

20 mins

Total time

40 mins

 

Shahi Paneer Masala

Author: Kavitha

Recipe type: Side Dish

Cuisine: Indian, Mughlai

Serves: 4

Ingredients

• 1 and ½ cups Paneer, cut into small cubes (cottage cheese)
• 1 cup finely chopped Onions
• 1 cup finely chopped Tomatoes
• 3 finely chopped Green Chilli (use any chilli)
• 2 cloves Garlic (small)
• 1 teaspoon grated Ginger
• 6 Cashew nuts (or blanched almonds)
• 1 Black Cardamom (moti elaichi), broken to get the seeds out
• a small stick of Cinnamon
• 1 teaspoon Red Chilli Powder
• 2 teaspoons Garam Masala Powder
• 1 teaspoon Ground Black Pepper
• 3 teaspoons Salt (adjust to taste)
• a pinch of Sugar
• 1 Tablespoon Tomato sauce (or 1 teaspoon tomato paste)
• 1 cup WARM Milk (or cream) {*important – use fresh, warm milk}
• Cilantro / Parsley / Coriander leaves for garnish

Instructions

1. Heat 2 Tablespoons of oil in a pan with high sides. Add the onions, garlic, ginger, black cardamom (moti elaichi), cinnamon, green chilli.
2. Sauté (Fry) for 1-2 minutes until the onions start to turn pink
3. Add in the cashew nuts. (break them roughly)
4. Fry for a further 3-4 minutes till the onions turn slightly brown and cashews have some color on them
5. Add the finely chopped tomatoes
6. Cook (mix & stir occasionally) for 8-10 minutes or until the mixture is reduced to a mush and oil starts to come out from the sides of the onion-tomato mixture.
7. Switch off the flame. Let it cool for about 5 minutes (or until you can handle the heat). Add the entire veggie mixture to a blender / grinder / food processor. Grind to a smooth paste
8. In the same pan, heat 2 Tablespoons of Oil and add the paste to the oil. (If there’s some paste in the blender that doesn’t come out, add some water to the blender, swirl it around and pour into the pan)
9. Let it cook for 6-9 minutes on medium heat stirring frequently to avoid burning. Cook / Fry till the mixture reduces and turns a bit dry and oil starts coming out from the sides.
10. Add all the spices : Red Chilli Powder, Garam Masala, Black Pepper Powder, Salt and a pinch of sugar
11. Mix well and cook on low for 2-3 minutes
12. Add warm milk (or cream). Gently incorporate the milk into the paste to form a smooth gravy. Taste and adjust for seasoning
13. Add the chopped up Paneer cubes. Mix well and let that simmer for 5-6 minutes
14. Switch off, garnish with cilantro leaves & serve with any kind of bread or rice

Important Tip

1. When you add milk to the mixture you may notice that it splits. To avoid splitting, use fresh milk. Make sure to use warm milk. Incorporate the milk in batches instead of all at once.