shahi paneer | introverted cheese nuggets, get it?
Making of the gravy base @fatmadame
Shahi Paneer
recipe courtesy of Rajshri Foods by chef Varun Inamdar
serves around 4 ppl
INGREDIENTS
Gravy Base (can be used for any types of vegetable or meat bases)
2 tbsp vegetable oil
1 bay leaf
1 inch cinnamon stick
1 black cardamom
1 star anise
4 cloves
4 black peppercorns
2 medium chopped onions
1/2 tbsp ginger paste*
1/2 tbsp garlic paste*
1/2 green chilli paste*
200 grams chopped tomatoes
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tbsp coriander powder
water as needed
Gravy add-ons for the Shahi Paneer
homemade paneer @fatmadame
2 tbsp vegetable oil
2 green cardamoms
1 tsp Kashmiri red chilli powder
3 tbsp heavy cream
100 grams full-fat yogurt
salt to tast
1 tsp fenugreek leaves
1 cup paneer cubes store bought or homemade
Note
** Scroll down the “starter kit” page for a ginger and garlic paste recipe. This shahi paneer recipe calls for 1 tbsp of garlic ginger chili paste mix. As I have these pastes separated, I used 1/2 tablespoons of each.
Method
Instructions, how I’ve interpreted them and adapted to read more thoroughly
Heat a kadai, or heavy bottom pan over medium heat and add the oil
Add the chopped onions and let it cook for about 5 minutes, no longer as you don’t want them to be done before adding the other spices.
Add the bay leaf, cinnamon stick, black cardamom, star anise, cloves, black peppercorns and let it all temper and infuse the oil and onions
Sauté for 5 minutes or until the onions are translucent.then add the ginger, garlic and green chilli pastes
Add chopped tomatoes, turmeric powder, garam masala, coriander powder and mix it into the pan well
Add enough water to just cover the mix and bring it to a boil for about 30 seconds and then lower the heat back down to medium-low.
Cover and allow it to simmer for around 20-30 minutes
Once the tomatoes become soft and mushy, take the lid off and remove the big whole spices, except peppercorns and cloves
Place the mix into a Vitamix or spice grinder so that it becomes a thin paste
That paste is now your Gravy Base which then needs to be strained into a finer paste (I did not take this extra step)
Putting the Shahi into Shahi Paneer
Place a plan on high heat and add the vegetable oil
Once the oil is heated, add green cardamoms and Kashmiri red chilli powder
Allow the chilli to begin cooking for about 2-3 minutes watching closely and mixing so that the powder doesn’t burn or stick to the bottom of the pan
Add in the Gravy Base and stir it in well
Incorporate the cream and yogurt well
Add salt, crushed fenugreek leaves and finally the paneer cubes
Allow all the ingredients to simmer over medium heat for 2 minutes
