Shahi Paneer (No Onion & No Garlic - Jain Recipe)

 

          Shahi Paneer needs no introduction. It is a very popular Mughlai style Paneer recipe that is made with paneer in a rich tomato-cashew gravy. This gives a royal touch to the dish. Hence the name 'Shahi'. However, this is a Jain recipe without onion or garlic, apt to have during fast or any special festive occasion. 

          This gravy is smooth, velvety and has the richness and creaminess coming from the milk, cream, tomato and cashew nuts. It also has the flavors from all the dry spices added to it. 

          So it is a perfect side dish for steamed rice, jeera rice, plain biryani, pulao, naan, tandoori roti or chapatti. So check out the step by step pictorial recipe to prepare this amazing dish.

• 200 gms. paneer cubes 
• 3-4 tomatoes, roughly chopped
• 2-3 green chilies
• 1" ginger
• 8-10 cashew nuts 
• 1 tbsp. ghee
• 2 tbsp. oil
• salt to taste
• 1 tbsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1/2 tsp. fennel powder
• 1 cup milk 
• 1/3 cup cream 
• 1 tbsp. dry roasted kasuri methi 
• pinch of saffron 

          Grind the tomatoes, green chilies, ginger and cashew nuts into a smooth paste. Keep aside. 

         Heat 1 tbsp. ghee in a kadai / pan and sauté the paneer slightly. Immerse in cold water and keep aside.

          Now in the same pan, heat oil and add the ground tomato paste. Sauté for 2-3 minutes. Then add all the dry spices. Sauté till the oil separates. 

          Switch off the flame. Now add the milk, cream and water. Give it a mix. Then switch on the flame and cook the gravy on a low flame.

          When the gravy thickens slightly, add the soaked paneer and some water in which it was soaked, to the gravy. 

          Cook for 2-3 minutes and then garnish with dry roasted kasuri methi and saffron. 

         Serve along with steamed rice, jeera rice, plain biryani, pulao, tandoori roti, naan or chapatti. 

        

          Grind tomatoes, green chilies, ginger & cashew nuts into a paste. 

       Heat 1 tbsp. ghee in a kadai / pan and sauté the paneer slightly. 

                Immediately immerse in cold water and keep aside.

          Now in the same pan, heat oil & add the ground tomato paste. 

          Sauté for 2-3 minutes. 

                  Add all the dry spices. Sauté till the oil separates. 

           Switch off the flame & add milk & cream. Mix well. Then switch 

           on the flame and cook the gravy on a low flame.

           When the gravy thickens slightly, add soaked paneer & some water 

           if required, to the gravy.  Cook for 2-3 minutes.

                 Garnish with dry roasted kasuri methi and saffron. 

          Serve with steamed rice, jeera rice, plain biryani, pulao, tandoori

          roti, naan or chapatti.