Easiest Way to Cook Yummy Shahi panner

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Shahi Paneer is the most creamy paneer recipe that you can ever relish with naan or paratha. Originating from the royal kitchens, this Mughlai Shahi Paneer is prepared using a lot of curd or yoghurt and dry fruits, which mainly includes cashews and almonds. The uniqueness of Shahi Paneer is in the use of spices and cream, which brings an aroma to it that can make your mouth water. You can cook Shahi panner using 13 ingredients and 5 steps. Here is how you cook that.

Ingredients of Shahi panner

1. Prepare of paneer (pieces).
2. It's of chopped onion.
3. You need of tomato.
4. Prepare of Salt.
5. It's of degi mirch.
6. Prepare of garam masala.
7. It's of chana masala.
8. You need of cream.
9. You need of green chillies.
10. You need of Ginger garlic paste.
11. Prepare of Oil.
12. Prepare of jeera.
13. Prepare of haldi powder.

The original shahi paneer is from Mughalai cuisine. It has a white gravy made from onion and yogurt. Full of nuts saffron and aromatic spices. Very few spice powders are used in the gravy hence it has mild yet tasty flavors.

Shahi panner instructions

1. Grind tomato and onion green chilli in jar make the smooth paste.
2. Take a cooker and add oil and jeera and then add paste of onion and tomato and add ginger garlic paste and add spices.
3. Cook it for 3 to 4 min untill ghee comes out.
4. Add malai and mix well and then close the cooker and allow it to come 2 whistles.
5. Then open cooker and then add paneer and serve hot.

I have shared the Mughlai paneer recipe. This recipe is the Punjabi version of shahi paneer. Of course, it is inspired by the Mughlai version but. Shahi paneer (left) and Butter Naan (right) Type: Gravy: Place of origin: Indian subcontinent: Main ingredients: Paneer, cream, tomatoes, spices: Cookbook: Shahi paneer; Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices. Originating with the creamy delicacies of Mughlai cuisine (hence the term "shahi.