Shahi Paneer

Shahi Paneer
Basically a dish from the North western state of Punjab Shahi Paneer is
considered to be a mainstay dish especially in the Northern parts of India.
Punjab being very rich in natural ingredients like milk and its products Paneer
is a substitute for protein from animal sources. It is basically a vegetarian
source of protein.
Many dishes are prepared from Paneer. Not only mainstay dishes are
prepared from it, it is also a very important ingredient for Bengali sweets
which unlike other sweets are free from oil contents. Some of these sweets are
Ras Malai, Sandesh, Chaner-Payesh, Chum-Chum, Raj Bhog, Rassolulla. None of
these sweets use oil.
The name Shahi Paneer comes from two words put together. Shahi which
means ‘Royal’ and ‘Paneer’ is ‘Cottage Cheese’. The two words put together
give ‘Shahi Paneer’ a ‘Royal Feel’ to it. However, Shahi Paneer is a famous dish
liked by many and is available in almost all the hotels, restaurants and
roadside eateries. ‘Shahi Paneer’ is undoubtedly one of the most popular
dishes originating from India. Now it has acquired an International texture
wherever there is love for fine taste. This particular style of cooking is used
for other recopies as well.
Ingredients (Serves: 6)
1. Paneer (cubed) 250 gm

2. Beaten yogurt ¼ cup
3. Milk ½ cup
4. Cashewnut paste ¼ cup
5. Tomatoes puree 1½ cup
6. Onion, Garlic and Ginger paste ¾ cup
7. Shahi Paneer Masala 1½ tbs
8. Ghee or butter 3 tsp
9. Salt to taste
10. Grated paneer (optional) 2 tsp
11. Chopped coriander 1 tsp
Methodology
1. Heat the ghee or oil. Add onion etc paste. Fry for 3-4 minutes. Add
shahi paneer Masala and half tomatoes puree and cook until oil
separates.
2. Add other ingredients like yogurt, cashew nut paste, and

remaining tomatoes puree and boil to get thick gravy.
3. Add milk and paneer cubes and boil for 3-4 minutes.
4. To make it even richer you can fold in 1 table spoon of fresh
cream.
5. Garnish with chopped coriander and grated paneer.

Serve with plain rice, naan, or any side dish of your choice.
Butter Paneer Masala
This is a very famous north Indian dish. It tastes very rich and delicious.
It is also known as PANEER MAKHANI. Paneer Butter Masala is basically a
Punjabi preparation. Adding little moderation here and there, restaurant chefs
have altered the recipe, with loads of butter, powdered nuts and cream to
offer their customers a tasty treat. People crave for this dish. It is rated as
number one among the top most ordered dish from any restaurant menu. We
have explored our best to present this dish in order to acquire the exact or at
least to match the so called restaurant taste.
Ingredients
1. Paneer cubes 250 gms
2. Onion ginger-garlic paste 3 tablespoon
3. Tomato puree ½ cup
4. Butter 3 tablespoon
5. Milk ½ cup
6. Fresh cream 2 tablespoon
7. Poppy seeds 1 teaspoon
8. Cashew nuts 10-12
9. Desiccated coconut 2 Tbs
10. Coconut milk powder 1 tablespoon
11. Butter Paneer Masala 1½ tbs
12. Fenugreek seeds ½ tsp
13. Kasturi methi 2 tbsp
14. Salt to taste
15. Garam masala powder 1 teaspoon
16. Finely chopped corriander for garnish
Methodology
1. In a small pan dry roast coconut, cashew nuts and poppy seeds till
the colour changes.
2. Make a fine power of coconut, poppy seeds, dash of cinnamon

stick, clove and cardamom.
3. Heat 2 tablespoon of butter in a heavy bottom pan. Add bay leaf,

then onion paste and fry it till the colour changes to golden brown.
4. Add chilli podwer, termeric powder, all masala powders and

kasturi methi leaves along with the ground cashew spice mix and salt.
Cook the masala, when it tend to become little sticky add in the tomato
puree (You can use butter paneer Masala instead of separate
ingredients)
5. Add milk and fresh cream and keep it on low flame for 2 minutes,
if required add water as per you like gravy.
6. Add paneer and remaining butter and gram masala to the gravy.
7. Garnish with chopped coriander.
8. Serve hot with simple chapati or naan.

Karahi Paneer
It is a very popular restaurant dish that you can make at home. With the
extensive use of Paneer and its aroma spreading far and wide along with its
nutritional values chefs has been busy inventing more and more new dishes of
Paneer. You can create your own recipes or make variations in existing ones.
It all depends on your innovation and acumen. As a result of human ingenuity
such dishes have decorated the menus of major restaurants and the cook
books.
Karahai Paneer is such a savory dish of Paneer. The name is extracted from
two words ‘Karahi’ and ‘Paneer’ this you already know. ‘Karahi’ is particular
shape of Indian styled ware used for cooking and now as decorated servers. A
typical ‘Karahai’ shapes like Chinese wok with two round handles on either
side for holding. Traditionally it is made of iron, stainless steel and now it is
available as decorated ones made of combination metals like copper bottom
etc. Cooking food in iron ware has nutritional advantages as well especially
the leafy vegetables. It may shape shallow or deep. With its circumference
quite wide it helps in dehydrating the water contents faster.
Ingredients
1. Paneer (cubes) 250 gms
2. Onions, garlic, ginger paste 3 tbs
3. Cive, celery, time paste 1 tbs
4. Tomatoe puree ¾ cup
5. Cloves 4
6. Bell peppers red, yellow, green 3
7. Piece ginger 1 Inch
8. Red chili powder 1 tsp
9. Bay leaf 2
10. Clarified butter 4 tbsp
11. Cinnamon 1 Piece
Methodology
1. Cut capsicum into pieces.
2. Heat butter in a pan and add bay leaf and then add tomato puree,
onion, garlic and ginger paste.
3. Cook on medium flame till ghee starts separating.
4. Add chopped capsicum and paneer pieces. You can add a dash of
Kasturi methi
5. Reduce the flame and cook till the capsicum is well done.
Serve hot with naan, or rice by itself or as accompaniment with other dishes.
Rajma Jugalbandi
SAVAOURY RAJMAH JUGALBANDI
Ingredients
1. Red beans 3 cups

2. Chana /Toor daal 1½ cup
3. Onion/garlic/ginger paste 3 tbs
4. Tomato Puree ¾ cup
5. Rajmah Masala 3 tsp
6. Garam Masala ¼ tsp
7. Chopped Corainder ¼ cup
8. Butter/coconut oil 2tbs
9. Fresh Cream 2tbs
10. Salt to taste
Methodology
1. Soak red beans overnight after picking and washing
2. Pick, wash and soak chana daal 3-4 hours
3. Pressure cook red beans soft

4. Cook chana daal until soft set aside
5. Mix seasoning paste, spice and ½ tomato puree and soak in water for 5-10
mins
6. In a deep pan or skillet heat oil add the above mixture and allow cooking on
medium heat until oil separates from the mixture. Keep stirring. If burning lower
heat and a few dash of water.
7. Add red beans and chana daal. Allow to boil. And simmer.
8. Add remaining tomato puree and cook on low heat. Stirring occasionally.
Make sure the consistency remains steady.
9. Turn off the heat.
10. Transfer in serving dish. Sprinkle garam masala sparingly.
11. Garnish with fresh cream and coriander leaves.
Serve with choice of rice plain or biryani or with roti of choice. You can use this as
accompaniment with any paneer or other vegetable as complete dinner menu.

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What are the main ingredients in Shahi Paneer?

What are some of the steps to make Butter Paneer Masala?

Shahi Paneer

1. Paneer (cubed) 250 gm

2. Add other ingredients like yogurt, cashew nut paste, and

5. Garnish with chopped coriander and grated paneer.

2. Make a fine power of coconut, poppy seeds, dash of cinnamon

3. Heat 2 tablespoon of butter in a heavy bottom pan. Add bay leaf,

4. Add chilli podwer, termeric powder, all masala powders and

7. Garnish with chopped coriander.

8. Serve hot with simple chapati or naan.

3. Cook on medium flame till ghee starts separating.

SAVAOURY RAJMAH JUGALBANDI

1. Red beans 3 cups

2. Pick, wash and soak chana daal 3-4 hours

3. Pressure cook red beans soft

9. Turn off the heat.

10. Transfer in serving dish. Sprinkle garam masala sparingly.

11. Garnish with fresh cream and coriander leaves.

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