SHAHI PANEER RECIPE – Restaurant Style

INGREDIENTS TO MAKE THE RECIPE:

300 – 400 Gms Paneer / Cottage Cheese

* Base Sauce ( Makhni Gravy)

** Ground Spice Mix (written below)

*** Whole Spice Mix(written below)

50 Gms Butter

1 Tbsp Fresh Cream

½ tsp Garam Masala

1 tsp Kasturi Methi

INGREDIENTS TO MAKE BASE SAUCE:

250 gms or 2 Mid – Size Onions

750 Gms or 8 – 10 Mid – Size Tomatoes

5 – 7 Garlic Pods

1.5 Inch Ginger

3 Green Chilli

** Ground Spice Mix (written below)

*** Whole Spice Mix(written below)

2 Tbsp Ghee (for whole spices)

2 Tbsp Oil ( for Ground Spice Mix)

20 Gms or 20 Cashews

2 tsp Salt (or as per taste)

2 tsp Sugar (add less if you like spicy)

1 Tbsp Honey (add less if you like spicy)

1 Tbsp Lemon Juice or ¼ tsp Citric Acid

2.5 Cups water

1 Cup Milk

*INGREDIENTS TO MAKE WHOLE SPICE MIX:

5 – 6 Elaichi or Green Cardamom

2 Badi Elaichi or Black Cardamom

2 Cinnamon Sticks or Dal Chini

4 – 6 Laung or Cloves

4 – 6 Black Peppecorns or Kali Mirch

1 Bay Leaf or Tej Patta

**INGREDIENTS TO MAKE GROUND SPICE MIX

½ tsp Turmeric Powder or Haldi Powder

3 tsp Coriander Powder or Dhaniya Powder

½ tsp Roasted Cumin Powder or Bhuna Jeera Powder

2 tsp Kashmiri Red Chilli Powder or Deggi Mirch

2 tsp Roasted Gram Flour or Roasted Besan

INSTRUCTIONS TO MAKE THE RECIPE :

KEY POINTS

• you dont need to chop onions and tomatoes very fine
• make sure to reduce the base sauce till half
•  cook on a low flame while making the base sauce
• cook all the spice very well to extract flavours
• let the base sauce cool down after completion
• add the butter at the end