Best 2 Shahi Paneer Royal Cheese Recipes
Embark on a culinary journey to North India with the delectable Shahi Paneer, a dish fit for royalty. This rich and creamy curry, also known as Royal Cheese, is a symphony of flavors, textures, and aromas that will tantalize your taste buds. Paneer, soft Indian cheese, takes center stage, bathed in a velvety tomato-based gravy infused with aromatic spices. Accompanying the Shahi Paneer is a collection of complementary recipes that elevate the dining experience. Begin with a refreshing Cucumber Raita, a cooling yogurt-based condiment that provides a delightful contrast to the richness of the main course. For a side of crispy flatbread, try the Aloo Paratha, a North Indian flatbread stuffed with spiced potatoes, or indulge in the classic Jeera Rice, fragrant basmati rice flavored with cumin seeds. Complete your meal with a sweet treat, the Rasmalai, a traditional Indian dessert of spongy cheese dumplings drenched in a creamy, saffron-infused milk sauce. Each recipe is carefully crafted to complement the Shahi Paneer, creating a harmonious and unforgettable dining experience.
Check out the recipes below so you can choose the best recipe for yourself!
SHAHI PANEER
This Shahi Paneer is deliciously rich and creamy, making it one of the most popular recipes in Mughlai cuisine.
Provided by Dassana Amit
Categories Main Course
Time 40m
Number Of Ingredients 26
Steps:
- Take the nuts and seeds in a bowl and rinse them a couple of times with water. Drain all the water and set aside.
- Cook onions, cashews, almonds, magaz or melon seeds, ginger and garlic in 1.5 cups water for 8 to 10 minutes until the onions soften.
- Strain the stock and set aside. Let the onions cool at room temperature.
- Make a fine paste of the cooked onions, ginger, garlic along with the dry fruits adding 2 to 4 tablespoons of the strained water.
- Whisk fresh curd (yogurt) till smooth and set aside.
- Heat ghee in a frying pan on medium-low to medium heat.
- Fry all the whole spices (listed in the above ingredients) until they release their aroma in the ghee. Be very attentive here, as spices are delicate and can burn quickly if you aren't paying attention.
- Add the ground onion paste and mix very well. On a low heat sauté stirring non-stop for 7 to 8 minutes or until the fat starts to leave the sides of the paste.
- Add red chilli powder or cayenne pepper, garam masala powder and coriander powder. Mix well.
- Reduce heat to a low or switch off the heat. Add the whisked yogurt, 1 to 1.5 cups of the strained stock and additional water, sugar and salt as required.
- Mix very well and simmer gravy for 10 to 12 minutes until it thickens.
- Add the cardamom powder and crushed saffron.
- Stir and add the cubed paneer and cream.
- Mix gently and switch off heat.
- Add the kewra water and stir. You can even add rose water.
- Garnish Shahi Paneer with some coriander leaves or mint leaves or a few saffron strands. Serve the Mughlai Shahi Paneer with cumin rice or roti, naan or paratha.
Nutrition Facts : Calories 331 kcal, Carbohydrate 12 g, Protein 11 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 69 mg, Sodium 46 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
SHAHI PANEER
When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.
Provided by SUSMITA
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat the oil in a large skillet over medium heat. Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.
- Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes. Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart. Cook until the paneer begins to absorb some of the liquid, about 10 minutes. Stir the cream into the mixture and simmer another 5 minutes. Garnish with cilantro to serve.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 14.2 g, Cholesterol 28.9 mg, Fat 15.5 g, Fiber 3 g, Protein 9.6 g, SaturatedFat 6.2 g, Sodium 250.5 mg, Sugar 6.8 g
Tips:
- Use high-quality paneer for the best flavor and texture. Fresh, homemade paneer is ideal, but you can also use store-bought paneer if necessary.
- Don't overcrowd the pan when frying the paneer. Cook the paneer in batches if necessary to ensure that it cooks evenly and gets a nice golden crust.
- Use a heavy-bottomed pot or Dutch oven to make the gravy. This will help to distribute the heat evenly and prevent the gravy from sticking or burning.
- Be patient when making the gravy. It takes time to develop the rich and flavorful sauce.
- Serve shahi paneer with basmati rice, naan, or roti for a complete meal.
Conclusion:
Shahi paneer is a delicious and versatile dish that can be enjoyed by people of all ages. It is a perfect dish for special occasions or everyday meals. With its creamy, rich gravy and tender paneer, shahi paneer is sure to please everyone at the table.
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