Hi Steemians
Today I am gonna tell you about Indian famous dish...

                           SHAHI PANEER

Mughlai Royal Paneer:-

Dry Fruits, Yogurt, Saffron, Whole Spices and sometimes Cream added to make this dish Royal and Rich.

The Mughlai Royal Paneer Gravy or Sauce is Onions-Almonds-Cashew-Melon Seeds based, so this is very rich with Dry Fruits in there plus there is also Yogurt. The result is Creamy, Aromatic, semi-sweet gravy with soft Paneer cubes.

Vegans can make the same Mughlai Royal Paneer recipe with tofu and cashew yogurt. I won’t advise using soy or peanut yogurt for this dish as these will ruin the taste. If using Cashew-Yogurt than you don’t need to add cashews while making the paste.

INGREDIENTS:-

200 grams Paneer (Cottage Cheese)

½ cup full fat fresh Yogurt or Curd (smoothly whisked)

2 tbsp. Cream (smoothly whisked)

1 tsp. Coriander Powder

½ tsp. Red Chili Powder

¼ tsp. Turmeric Powder

1.5 tsp. Garam Masala Powder

¼ tsp. Cardamom Powder

2-3 Cloves

2-3 Green Cardamom

1-2 Black Cardamom

1 inch Cinnamon

½ tsp. Caraway Seeds

1 Bay Leaf

1 medium sized Onion (roughly chopped)

2 tbsp. Cashews (chopped)

1 tbsp. Almonds

1 tbsp. Muskmelon Seeds without skin

3-4 Garlic (chopped)

1 inch Ginger (chopped)

1 tsp. Sugar

2 tbsp. Butter

1 tbsp. Ghee

A pinch of Saffron

Kewra

Salt to Taste

PREPARATION:-

• Cubed the Paneer and soak it in salted light warm water at least for half hour.
• Boil Onions, Cashews, Almonds, Muskmelon Seeds, Ginger and Garlic in 1.5 cups water for 8-10 minutes till the onions become soft.
• Strain the stock and keep aside.
• Make a paste of the cooked Onions, Ginger and Garlic along with the Dry Fruits adding 2 tsp. of the strained water.

INSTRUCTIONS:-

• Heat Butter and Ghee in a deep pan.
• Add Black Cardamom, Green Cardamom, Cloves, Bay Leaf, Cinnamon and Caraway Seeds to the butter.
• Fry all till they release their aroma in the Butter.
• Add the Onion-Dry Fruits Paste and sauté till the oil starts to leave the sides.
• Now add Coriander Powder, Red Chili Powder, Turmeric Powder and Garam Masala Powder.
• Stir for 1 minute.
• Now add the whisked Yogurt, Stock (water you strained earlier), Salt and Sugar.
• Stir well and simmer for 10-12 minutes or till the gravy thickens slightly on a low flame.
• Add Cardamom Powder and Saffron.
• Stir once and add the cubed Paneer.
• Now add Cream along with the Paneer to the paste.
• Simmer for 2 to 3 minutes till Paneer cooked.
• Add Kewra and stir.
• Garnish Shahi Paneer with some Coriander Leaves and serve with Zeera Rice or Kulcha or Parantha.