Presenting another recipe of Paneer, the Paneer Shahjahani, another favourite paneer recipe of mine. It’s a perfect meal when you are expecting guests at home, this is one of the recipes you can prepare and surprise your guests.
Even if you are not expecting guests, you can prepare this for your family and enjoy a special Sunday dinner or lunch with them. I’ve used the ingredients that can be commonly found in every kitchen.
Below is the step by step recipe of Paneer Shahjahani along with pictures. I hope you will like this one as well.
Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Serving: 4
| Ingredients | Quantity |
| Paneer | 300 gram |
| Onion | 2 |
| Tomato | 3 |
| Yoghurt | 1 cup |
| Cardamom green | 2 |
| Bay leaf | 1 |
| Cinnamon stick | 1/2 inch piece |
| Cumin seeds | 1/2 teaspoon |
| Cloves | 3 |
| Ginger, chopped | 1 teaspoon |
| Red chilly powder | 1 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | to taste |
| Khus-khus | 1 teaspoon |
| Cashew nuts | 10 |
| Almonds | 10 |
| Coconut grated | 2 teaspoon |
| Charcoal pieces small (optional) |
for essence |
| Milk | 1 cup |
| Butter | 50 gram |
| Vegetable oil | 2 tablespoon |
Method:
1. Cut paneer into cubes. Chop onion. Puree tomatoes. Take half cup warm water in a bowl and add grated coconut, cashew nuts, almonds and khus –khus in the bowl. Soak for 15 minutes. Drain the water using strainer and keep it aside.
2. Heat the pan with oil and temper with cardamom green, bay leaf, cinnamon stick, cumin seeds and cloves. Sauté for 30 seconds. Add chopped onion in the pan.
3. Fry onion till light golden in color. Add soaked dry fruits in the pan.
4. Then add tomato puree, red chilly powder, turmeric powder, salt and coriander powder. Cook the spices on medium flame for 2 minutes.
5. Now add yogurt and mix it well. Cook the spices on medium flame for another 3-4 minutes.
6. Switch off the flame and transfer the mixture in a broad bowl. Cool the cooked spices at room temperature. We have to grind the mixture, so before grinding cool it properly.
7. Take cooled mixture in a grinder and grind it to make fine paste.
8. Heat another wok with butter and saute with chopped ginger. Add ground paste, fenugreek leaves and garam masala powder in the wok.
9. Cook the spices on low flame till butter shows separately. Keep stirring while cooking the spices, otherwise it will stick to the wok. Add milk in the wok and mix it well with the spices.
10. Add paneer cubes and cook covered on medium flame 3 minutes. Switch off the flame. Heat the piece of charcoal on direct flame as shown below in the image.
11. Make small bowl from aluminum foil and keep the aluminum foil bowl in the wok and put heated charcoal in the bowl. Pour one teaspoon ghee on heated charcoal and immediately cover the wok, so that the gravy can absorb the essence of coal. Only cover the bowl for 30 seconds, then remove the charcoal along with aluminum foil bowl. Delicious Paneer shahjahani is ready to serve. Serve hot with butter naan.
12. Enjoy!!
Print Friendly Recipe
- Paneer 300 gram
- Onion 2
- Tomato 3
- Yoghurt 1 cup
- Cardamom green 2
- Bay leaf 1
- Cinnamon stick 1/2-inch piece
- Cumin seeds 1/2 teaspoon
- Cloves 3
- Ginger, chopped 1 teaspoon
- Red chilly powder 1 teaspoon
- Turmeric powder 1/2 teaspoon
- Coriander powder 1/2 teaspoon
- Garam masala powder 1/2 teaspoon
- Salt to taste
- Khus-khus 1 teaspoon
- Cashew nuts 10
- Almonds 10
- Coconut grated 2 teaspoon
- Charcoal pieces small
- (optional) for essence
- Milk 1 cup
- Butter 50 gram
- Vegetable oil 2 tablespoon
- Cut paneer into cubes. Chop onion. Puree tomatoes. Take half cup warm water in a bowl and add grated coconut, cashew nuts, almonds and khus –khus in the bowl. Soak for 15 minutes. Drain the water using strainer and keep it aside.
- Heat the pan with oil and temper with cardamom green, bay leaf, cinnamon stick, cumin seeds and cloves. Sauté for 30 seconds. Add chopped onions in the pan.
- Fry onion till light golden in color. Add soaked dry fruits in the pan.
- Then add tomato puree, red chilly powder, turmeric powder, salt and coriander powder. Cook the spices on medium flame for 2 minutes.
- Now add yogurt and mix it well. Cook the spices on medium flame for another 3-4 minutes.
- Switch off the flame and transfer the mixture in a broad bowl. Cool the cooked spices at room temperature. We have to grind the mixture, so before grinding cool it properly.
- Take cooled mixture in a grinder and grind it to make fine paste.
- Heat another wok with butter and saute with chopped ginger. Add ground paste, fenugreek leaves and garam masala powder in the wok.
- Cook the spices on low flame till butter shows separately. Keep stirring while cooking the spices, otherwise it will stick to the wok. Add milk in the wok and mix it well with the spices.
- Add paneer cubes and cook covered on medium flame 3 minutes. Switch off the flame. Heat the piece of charcoal on direct flame as shown below in the image.
- Make small bowl from aluminum foil and keep the aluminum foil bowl in the wok and put heated charcoal in the bowl. Pour one teaspoon ghee on heated charcoal and immediately cover the wok, so that the gravy can absorb the essence of coal. Only cover the bowl for 30 seconds, then remove the charcoal along with aluminum foil bowl. Delicious Paneer shahjahani is ready to serve. Serve hot with butter naan.
