Shahi Paneer (Restaurant Style)

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Step 1

Before cooking

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13 stepsTiming varies by step

Yellow Onions: 1½ cup (170 grams) yellow or white onions ((diced or sliced, 2 medium, avoid purple onions))
Ginger: 1 inch (8 grams) ginger ((peeled & sliced roughly))
Tomatoes: 1 to 2 small tomatoes ((diced, optional, refer notes, I don't use))
Green Chilies: 1 green chili slit ((deseeded if preferred, optional))
Ghee: 3 tablespoons ghee or oil ( (divided 1+2))
Shahi Jeera: ½ teaspoon shahi jeera ((Indian caraway seeds, or sub cumin seeds, optional))
Kashmiri Red Chilli Powder: ¼ to ½ teaspoon Kashmiri red chili powder ((optional, use to color & heat preference))
Turmeric: ¼ teaspoon turmeric ((optional, I use for yellow color))
Salt: ½ teaspoon salt ( (adjust to taste))
Garam Masala: ¾ to 1 teaspoon garam masala ( (adjust to taste preference))
Saffron Strands: 1 pinch saffron strands ((optional))
Drops Kewra Water: 2 to 4 drops Kewra water (or 1 teaspoon rose water (optional))
Heavy Cream: 3 tablespoons heavy cream ((whipping cream, optional))

1. Heat 1 tablespoon ghee or oil in a pan and add 10 almonds, 12 whole cashews and 2 to 3 green cardamoms. Fry for 2 to 3 mins until golden.

Visual cue

until golden.

Visual cue

until golden.

Watch for

Timing2-3 minute

for 2 to 3 mins

Visual cue

until golden.

Source

Shahi Paneer Recipe (Restaurant Style)

Full ingredient reference

12 (23 grams) whole cashew nuts
10 (12 grams) almonds ((or silvered or blanched or almond flour))
2 to 3 green cardamoms (( elaichi))
1½ cup (170 grams) yellow or white onions ((diced or sliced, 2 medium, avoid purple onions))
1 inch (8 grams) ginger ((peeled & sliced roughly))
4 large (12 grams) garlic cloves
1 to 2 small tomatoes ((diced, optional, refer notes, I don't use))
1 green chili slit ((deseeded if preferred, optional))
⅓ cup (80 ml) water ((to blend))
225 to 250 grams paneer ((cut to ¾ inch or 1½ to 2 cups) )
3 tablespoons ghee or oil ( (divided 1+2))
1 bay leaf ((tej patta, omit if you don’t have))
½ teaspoon shahi jeera ((Indian caraway seeds, or sub cumin seeds, optional))
2 inch cinnamon piece ((omit if you don’t have))
2 cloves
¼ to ½ teaspoon Kashmiri red chili powder ((optional, use to color & heat preference))
¼ teaspoon turmeric ((optional, I use for yellow color))
½ teaspoon salt ( (adjust to taste))
¾ to 1 teaspoon garam masala ( (adjust to taste preference))
½ cup (130 grams) plain yogurt ((Indian curd))
¾ to 1 cup water ( (to cook the sauce, I use 1 cup))
⅛ to ¼ teaspoon ground black pepper ( (adjust to heat preference))
1 pinch saffron strands ((optional))
2 to 4 drops Kewra water (or 1 teaspoon rose water (optional))
3 tablespoons heavy cream ((whipping cream, optional))

Step help

Watch for

Timing2-3 minute

for 2 to 3 mins

Visual cue

until golden.

Source

Shahi Paneer Recipe (Restaurant Style)

References

Full ingredient reference

12 (23 grams) whole cashew nuts
10 (12 grams) almonds ((or silvered or blanched or almond flour))
2 to 3 green cardamoms (( elaichi))
1½ cup (170 grams) yellow or white onions ((diced or sliced, 2 medium, avoid purple onions))
1 inch (8 grams) ginger ((peeled & sliced roughly))
4 large (12 grams) garlic cloves
1 to 2 small tomatoes ((diced, optional, refer notes, I don't use))
1 green chili slit ((deseeded if preferred, optional))
⅓ cup (80 ml) water ((to blend))
225 to 250 grams paneer ((cut to ¾ inch or 1½ to 2 cups) )
3 tablespoons ghee or oil ( (divided 1+2))
1 bay leaf ((tej patta, omit if you don’t have))
½ teaspoon shahi jeera ((Indian caraway seeds, or sub cumin seeds, optional))
2 inch cinnamon piece ((omit if you don’t have))
2 cloves
¼ to ½ teaspoon Kashmiri red chili powder ((optional, use to color & heat preference))
¼ teaspoon turmeric ((optional, I use for yellow color))
½ teaspoon salt ( (adjust to taste))
¾ to 1 teaspoon garam masala ( (adjust to taste preference))
½ cup (130 grams) plain yogurt ((Indian curd))
¾ to 1 cup water ( (to cook the sauce, I use 1 cup))
⅛ to ¼ teaspoon ground black pepper ( (adjust to heat preference))
1 pinch saffron strands ((optional))
2 to 4 drops Kewra water (or 1 teaspoon rose water (optional))
3 tablespoons heavy cream ((whipping cream, optional))