Among many recipes on Paneer, which I liked about Shahi Paneer is its richness which can be attained in no time. The thick creamy gravy with a little touch of sweetness is indeed adorable. Although equally popular like other counterparts such as Kadhai Paneer or Paneer Butter Masala, somehow a royal edge sets it apart.

Shahee Paneer is delight for the pure vegetarians as it can be prepared without onion or garlic and the taste does not get compromised. I also prepared it in this way. Tomato – cashew nut paste and milk already make the gravy rich and thick. However using of cream makes it even richer. Quick and easy, your vegetarian guests would be surprised and non vegetarians would also love it. Can be best served either with pulao or with nun, shahee paneer is indeed a pleasant vegetarian recipe to go with if you are bored with regular paneer preparations. 

Ingredients to serve 4 :

1. 300 gms. Paneer
2. 2 medium sized tomato
3. 1” piece of ginger
4. 2 green chilli
5. 5 cashew nut (soaked into water)
6. 1 bay leaf
7. 1” piece of cinnamon
8. 2 green cardamom
9. 3 clove
10. ¼ tsp turmeric powder
11. ½ tsp kashmiri red chilli powder
12. 2 tbsp beaten curd
13. ½ cup water
14. 1 small cup milk
15. Salt to taste
16. Sugar to taste
17. 2 tbsp fresh cream + for garnishing (optional)
18. ½ tsp garam masala powder
19. 4 tbsp mustard oil
20. 1 tsp ghee

Procedure :

• At first, cut the paneer into medium sized pieces. Wash and cut the tomatoes into 4 pieces each. Peel the ginger and slit the green chillies.  
• Then make a smooth paste with tomato, ginger, green chilli and cashew nut.

• Now heat mustard oil in a kadai over medium flame. Add ghee to the hot oil.
• Then add bay leaf and whole spices (cinnamon, cardamom and clove) into the oil, sauté till nice aroma comes out.
• After that add prepared tomato paste and mix well. Cook the paste one medium flame for 2-3 minutes, with frequent stirring, till oil starts separating.

• Now put the flame on low and add powdered spices (turmeric & kashmiri red chilli) and beaten curd. Mix well and cook for couple of minutes till raw smell of curd goes away.
• Then add the paneer cubes and fry for a minute.

• After that add ½ cup (small) of water and raise the flame. As water starts boiling add the milk. Season with salt and sugar to taste.  

• Now cover the kadai with a lid and let the gravy cook for 2-3 minutes on medium flame till it reaches to your desired consistency.
• Finally add fresh cream, give it a good stir and cook further for a minute.

• Now switch off the gas and sprinkle over garam masala powder, mix it well. Again cover the kadai and wait for few minutes before serving.

• Then transfer ‘Shahi Paneer’ to a bowl and garnish with fresh cream.

• Serve with pulao/ roti/ paratha/ nan.

Note :

1. Do not add the curd on high flame otherwise it will lose its moister and get fragmented.
2. Using of fresh cream is optional. Adding of milk already makes the gravy rich, thick & creamy.