Shahi paneer...Paneer in any form is loved in my family and it makes it's appearance on the table at least once a week. I try to make different recipes with paneer each time and this time I made this rich and creamy Shahi paneer. I have made this recipe before many times and it has been appreciated each time I made it. Here is the recipe.


All you need is

Almonds - 2 tbsp
Cashew nuts - 2 tbsp
Saffron - 8-10 strands
Milk - 2 tbsp ( warm )
Vegetable oil - 3 tbsp
Ghee - 2 tbsp
Cloves - 3-4
Black peppercorns - 5-6
Black cardamom - 2
Green cardamom - 2
Cinnamon - 1 inch piece
Onion - 1 and 1\2 cup ( chopped )
Ginger - 1 inch piece ( grated )
Garlic - 5-6 ( grated )
Tomato puree - 2 tbsp
Khoya - 2 tbsp
Kashmiri red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1\2 tsp
Garam masala powder - 1\2 tsp
Salt to taste
Paneer - 400 g
Honey - 2 tsp
Lemon juice - 2 tsp
Cardamom powder - 1\2 tsp
Kewra essence - 5-6 drops
Fresh cream - 2 tbsp

Method of preparation

Soak almonds and cashew nuts in warm water for 15 minutes.
Make a smooth paste in a blender.
Soak saffron in warm milk  for 15 minutes.
Heat oil and ghee in a pan.
Add cloves, black peppercorn, black cardamom, green cardamom and cinnamon.
Fry for 10-15 seconds.
Add onion and fry till pinkish.
Add the ginger and garlic and fry till golden brown.
Add tomato puree and cook for a minute.
Add khoya, saffron soaked in milk and almond and cashew nut paste.
Cook for another minute.
Add kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder, salt and a cup of water and cook for 1-2 minutes.
Add paneer, honey, lemon juice, cardamom powder, kewra essence and a cup of water and cook on low heat for 5-6 minutes.
Adjust water according to your preference
Add fresh cream and cook for a minute.
Garnish with fresh coriander and fresh cream and serve hot with Naan or pulao.