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Delicious Shahi Paneer Recipe

Shahi Paneer, the crowning jewel of Indian cuisine, reigns supreme in the hearts of Bihar. Our local twist to this Mughlai delight transforms it into a culinary masterpiece, resonating with the rustic charm of Bihar’s traditional kitchens. The locals savour Shahi Paneer with unmatched gusto, making it a delightful culinary experience for everyone. This delightful Mughlai dish is a treasured gem and Magahi Fresh & Soft Paneer adds a desi touch that elevates its taste to new heights. 

With Magahi Fresh & Soft Paneer, every bite of this royalty-inspired dish celebrates local culinary heritage, making it a cherished favourite in Bihar’s traditional cuisine. Let’s embark on this delectable journey and savour the taste of Shahi Paneer like never before!

How to make Shahi Paneer?

Ingredients

  • 200 grams Magahi Fresh & Soft Paneer, cubed
  • 2 tablespoons desi ghee or oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 1/2 cup cashew nuts, soaked in warm water
  • 1/4 cup milk
  • 1/4 cup fresh cream
  • 1 teaspoon cumin seeds
  • 2 green cardamom pods
  • 2 cloves
  • 1-inch cinnamon stick
  • 1 bay leaf
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon sugar
  • Salt to taste
  • Chopped coriander leaves for garnishing

Instructions:

  1. Heat desi ghee or oil in a pan over medium heat. Add cumin seeds, cardamom pods, cloves, cinnamon stick, and bay leaf. Sauté for a minute until the spices release their aroma.
  2. Add the chopped onions and sauté until they turn golden brown.
  3. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
  4. In a blender, grind the soaked cashew nuts with milk into a smooth paste.
  5. Add the tomato puree to the pan and cook until the oil separates from the mixture.
  6. Add turmeric powder, red chili powder, garam masala, sugar, and salt. Mix well and cook for a minute.
  7. Pour the cashew nut paste into the pan and stir until well combined with the spices.
  8. Add a little water if needed to adjust the consistency of the gravy. Simmer for 5 minutes on low heat.
  9. Gently add the paneer cubes to the gravy and cook for another 2-3 minutes, allowing the flavors to infuse into the paneer.
  10. Stir in fresh cream and mix well. Cook for an additional minute.
  11. Remove from heat and transfer the Shahi Paneer to a serving dish.
  12. Garnish with chopped coriander leaves.
  13. Serve the delicious Shahi Paneer hot with naan, roti, or steamed rice.
Enjoy your delicious Shahi Paneer!
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