Shahi Paneer Recipe by Chef Harpal Singh Sokhi
Shahi Paneer is a rich, creamy, and flavorful North Indian dish, often served at weddings and special occasions. Chef Harpal Singh Sokhi’s version of Shahi Paneer brings together the royal richness of Mughlai cuisine with a perfect blend of spices, cream, and aromatic ingredients. This dish pairs beautifully with naan, roti, or even fragrant basmati rice.
Ingredients:
For the Paneer:
- 250g paneer (cut into cubes)
- 1 tablespoon ghee (clarified butter)
- A pinch of saffron strands (optional, for garnish)
- Warm milk (to soak saffron strands)
For the Shahi Gravy:
- 2 tablespoons ghee
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup cashew nuts (soaked in water for 15-20 minutes)
- 2 tablespoons melon seeds (optional, for added richness)
- 2 tablespoons poppy seeds (optional, for texture)
- 1/4 cup yogurt (well-beaten)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cinnamon powder
- 1/2 teaspoon coriander powder
- 1/4 cup fresh cream
- Salt to taste
- 1 cup water (or vegetable stock for extra flavor)
- 1 tablespoon rose water (optional, for fragrance)
- 1 tablespoon sugar (optional, for a subtle sweetness)
- Fresh coriander leaves, chopped (for garnish)
- 2 tablespoons melon or pumpkin seeds (for garnish, optional)
Instructions:
1. Preparing the Paneer:
- Paneer Frying: Heat 1 tablespoon of ghee in a pan over medium heat. Lightly fry the paneer cubes until golden brown on all sides. This step adds a slight crispness to the paneer and makes it more flavorful. After frying, set the paneer aside.
- Saffron Infusion: In a small bowl, soak a few saffron strands in warm milk to extract the color and fragrance. Set it aside for later.
2. Making the Shahi Gravy:
- Sautéing the Onions: In the same pan, add 2 tablespoons of ghee and heat it over medium heat. Once the ghee is hot, add the finely chopped onions and sauté them until golden brown. This brings out the sweetness and richness in the onions.
- Ginger-Garlic Paste: Add the ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
- Grinding the Cashews: Drain the soaked cashews and melon seeds. In a blender, grind them into a smooth paste, adding a little water if necessary to help it blend. This cashew paste will give the gravy its rich and creamy texture.
- Cooking the Cashew Paste: Add the cashew-melon seed paste to the pan with the onions and sauté for 2-3 minutes. This allows the paste to release its flavors into the ghee.
3. Spices and Yogurt:
- Adding Spices: Add turmeric powder, red chili powder, garam masala, cardamom powder, cinnamon powder, and coriander powder. Mix well and cook for another 1-2 minutes, letting the spices bloom in the oil.
- Yogurt: Add the well-beaten yogurt to the mixture and stir continuously to avoid curdling. Cook this mixture for 4-5 minutes until the oil separates from the masala and the mixture thickens.
4. Making the Gravy:
- Cream and Water: Add 1/4 cup of fresh cream to the pan and stir well. Then add 1 cup of water (or vegetable stock) to achieve the desired gravy consistency. You can adjust the water according to how thick or runny you prefer the gravy.
- Sweetness and Fragrance: If you prefer a slightly sweet flavor, add 1 tablespoon of sugar. For an aromatic touch, add 1 tablespoon of rose water, which is optional but brings a nice fragrance to the dish.
- Simmering: Let the gravy simmer on low heat for 5-7 minutes, allowing all the flavors to blend together.
5. Adding the Paneer:
- Paneer in Gravy: Gently add the fried paneer cubes to the simmering gravy. Let the paneer cook in the gravy for 3-4 minutes so it absorbs the flavors.
- Saffron Garnish: Drizzle the saffron-infused milk over the gravy and mix gently. This will not only add color but also a delicate flavor of saffron, which is typical of royal dishes like Shahi Paneer.
6. Final Touches:
- Garnish: Garnish the Shahi Paneer with freshly chopped coriander leaves and melon or pumpkin seeds for added texture and a royal touch.
- Serve: Serve the Shahi Paneer hot with naan, roti, or fragrant basmati rice.
Tips:
- Make It Richer: For an even richer dish, you can add a little more cream or even a tablespoon of fresh cream cheese to the gravy.
- Adjust Spices: If you prefer a spicier version, increase the amount of red chili powder or add green chilies while sautéing the onions.
- Cashew Paste Consistency: The consistency of the cashew paste can be adjusted depending on how creamy you want the gravy. A thicker paste will result in a richer and creamier gravy.
- Cooking the Paneer: For a softer paneer texture, you can soak the fried paneer cubes in hot water for 5 minutes before adding them to the gravy. This helps soften the paneer and makes it more delicate.
Enjoy!
Chef Harpal Singh Sokhi’s Shahi Paneer is a luxurious dish that brings the flavors of Mughlai cuisine into your home. With its rich, creamy texture and aromatic spices, it is sure to become a family favorite for special occasions or when you want to indulge in something truly royal. Enjoy this flavorful, rich dish with your favorite Indian bread or rice!
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