Indulge in this Shahi Paneer (Mughlai White Gravy)—tender paneer cubes simmerd in a velvety gravy made extra smooth with the goodness of Olper’s Cream. Perfectly spiced and comforting, this dish brings pure indulgence to your table!
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Ingredients:
-Cooking oil 1 tbs
-Pyaz (Onion) 1 large
-Hari elaichi (Green cardamoms) 3-4
-Darchini (Cinnamon sticks) 2-3
-Zeera (Cumin seeds) 1 tsp
-Sabut dhania (Coriander seeds) 1 tbs
-Laung (Cloves) 3
-Javitri (Mace) 2 blades
-Kaju (Cashew Nuts) 15-20
-Tez patta (Bay leaves) 2
-Water 1 Cup
-Water ¼ Cup
-Cooking oil ¼ Cup
-Adrak lehsan paste (Ginger garlic paste) ½ tbs
-Sabut lal mirch (Red button chillies) 4-5
-Curry patta (Curry leaves) 7-8
-Kali mirch (Black pepper) crushed ½ tsp
-Garam masala powder ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Dahi (Yogurt) whisked ¼ Cup
-Olper’s cream ½ Cup
-Doodh (Milk) ⅓ Cup
-Paneer (Cottage cheese) 300g
-Cooking oil 1-2 tbs
-Water 3-4 Cups
-Iodized Himalayan pink salt 1 tbs
-Lal mirch (Red chillies) 3
-Kasuri methi (Dried fenugreek leaves) 1 tsp
-Chilli oil as required
-Fried curry leaves as required
Direction:
-In a pan, add cooking oil & heat it.
-Add onion, green cardamom, cinnamon stick, cumin seeds, coriander seeds, cloves, mace, cashew nuts, bay leaves; mix well & sauté on medium flame for 2-3 minutes.
-Add water, mix well, cover & cook on low flame for 5 minutes
-Remove the cover.
-Remove & discard cinnamon, cloves & bay leaves.
-Let the onion mixture completely cool down.
-Transfer it to a blending jug, add water & blend well.
-In a wok, add cooking oil & heat it.
-Add ginger-garlic paste & sauté until fragrant.
-Add red button chillies, curry leaves & fry for a minute.
-Now take a sieve & strain the blended mixture.
-Mix well & cook on medium flame for 1-2 minutes.
-Add crushed black pepper, garam masala powder, pink salt; mix well & cook on medium flame for 4-5 minutes.
-On low flame, add whisked yogurt; mix well.
-Add cream, mix well & cook on low flame for 1-2 minutes.
-Add milk & mix well. Cover & cook on low flame for 4-5 minutes.
-Cut cottage cheese into small cubes.
-In a pan, add cooking oil & heat it.
-In a bowl, add water and pink salt & mix well
-Add cottage cheese cubes; fry until light golden from both sides, take out & add in salty water, rest for 6-8 minutes, then take out of water.
-Note: Soaking paneer in salted water keeps it soft, juicy, and perfectly seasoned instead of rubbery.
-Remove the cover, mix well, add fried cottage cheese, red chillies, dried fenugreek leaves, mix well; cover & cook on low flame for 1-2 minutes.
-In a serving dish, add prepared shahi paneer, garnish with chilli oil, fried curry leaves & serve with paratha & salad!
