Shahi Paneer is meant for Shahis (aka Royalty) and this rich and indulgent, buttery and creamy, low carb and keto friendly meal will definitely hit your taste buds.
2 cinnamon sticks
4 green cardamoms
1 black cardamon
200 gms Paneer (Cottage Cheese)
30 ml ghee or Olive Oil
50 gms butter
40 ml thick whipping cream
3 cloves of garlic
1 inch ginger
2 green chillies
1 red onion
2 medium sized tomatoes
salt to taste
1/3 tsp black pepper powder
1/3 tsp turmeric powder
2 tsps of coriander powder
1.5 tsps of Kashmiri red chilli powder (if you don’t have, you can use 1/2 tsp of red chili/cayenne pepper powder)
1/3 tsp garam masala powder
1/2 tsp fenugreek powder
Heat ghee/oil in a pan
All all the dry spices to it and let the aroma come out (approx 2 mins)
Then add garlic, ginger, green chilli and red onion.
Saute red onion for around 2 mins or until the raw taste is gone.
Add tomatoes and saute for another 2 mins. Add salt and mix it well.
Add 100 ml water, cover the lid and led the tomatoes get mushy
Open the lid and let the mixture cool.
Dicard bay leaves out of the mixture and blend the mixture to a smooth paste
Cook the paste in the same pan for another 15 mins, make sure it thickens.
Add turmeric powder, black pepper powder, coriander powder and kashmiri red chilli powder and mix it well
Add paneer and gently mix it with the sauce, cook for 2-3 mins.
Add garam masala and 50 gms of butter.
Once the butter melts, add fenugreek powder and fresh cream. Mix it well and your heavenly Shahi Paneer is ready to be served