Jolly Homemade Recipes

How to make Restaurant style Shahi Paneer recipe - Shahi Paneer is soft, delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti or rice. It is one of the most popular curries throughout the world.

Paneer is known as cottage cheese in English. This is called "Creamy Indian Cottage Cheese Curry".

Paneer or Indian cottage cheese is a fresh cheese common in Indian subcontinent, and it is one of the most popular recipe in Indian cuisine.

The dish gets its name from Shahi, shahi is the term for "royal" and paneer for "cottage cheese". Paneer is used in making many different delicacies in Indian Cuisine and Shahi Paneer is the most popular of them.

Shahi paneer is one of the most popular vegetarian curries in Indian cuisine. This aromatic dish is easy to cook and served as an entree in most restaurants and dhaba's.

Shahi Paneer can be enjoyed with roti/chapati, plain paratha, naan or plain rice or jeera rice. Shahi paneer has little bit sweeter taste than Paneer Butter Masala.

This is a rich curry and filled along with the butter and fresh cream I have also added cashews and almonds to make more rich & delicious. This is a good paneer recipe when you have guests at home or to make during a festival or family-friends get together celebration.

This full proof recipe where no need to soak cashews and almonds, you can check the recipe !!

Try this rich, creamy and yummy restaurant style of Shahi Paneer with step by step instructions.

Course - Main Course
Cuisine - Indian
Prep Time - 15 minutes
Cook Time - 30 minutes
Total Time - 45 minutes
Servings - 4 people

Ingredients :

Paneer cubed - 250 gms
Onions - 2 large sized
Tomato - 3 medium sized
Cashew nuts/Kaju - 2tbsp
Almonds/Badam - 2 tbsp
Green chillies - 1 to 3
Butter - 2-3 tbsp plus Butter for sauteing the paneer
Ginger garlic paste - 1 tbsp
Roasted cumin powder - 1 tsp
Turmeric powder - 1/2 tsp
Honey - 2 tbsp
Fresh Cream - 2 tbsp
Warm water - 1 cup
Red chilli powder - 1 tsp
Coriander powder - 1/2 tsp
Kasuri Methi - 2 tbsp
Salt to taste
Finely chopped coriander leaves for garnishing

Preparation Method :

1. Put the tomatoes, onions, green chillies, almonds and cashews in a big enough sauce pot. Add enough water to cover the vegetables and let it come to a boil.Drain the water and blend it to a paste.

2. Take a pan and heat the butter. Once hot, add in the ginger-garlic paste. Fry till golden.Add the onion-tomato paste. Cooked on medium heat for about 15 minutes, or until the oil separates.

3. Add salt and turmeric powder, chilli powder and let cook for another 15-20 minutes on medium-low flame.

4. Add 1/4 cup of the warm water. Cook for 5 minutes and keep adding the rest of 1 cup of water every 5 minutes, for the next 15 minutes.

5. Add the kasuri methi to the sauce and mix well. Season with salt. Add the honey. The honey adds a little sweetness.

6. Meanwhile, saute the paneer with a little butter.

7. Add the paneer to the sauce and cook for 2-3 minutes. Add finely chopped cilantro, fresh cream and if required a little more warm water.

8. Serve hot with naan, or roti.

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Punjabi Kala Chana Masala Recipe with step by step photos recipe - This is simple punjabi curry recipe which is very simple and easy to make. Kala chana, also known as 'Kale Chole' is an exotic Punjabi delicacy, which is cooked in onion and tomato based gravy with flavorful and aromatic Indian spices.

The Kala chana curry is staple food at my home. Punjabi kala Chana Masala is a popular North Indian recipe. It is healthy side dish as well as easy to prepare.

It is ideally prepared for lunch with rice. Especially on Saturday and Tuesday. My mom said always make black chole on Saturday's it's a good sign, i always asked behind this reason but she said only it's black na so saturday is shani dev days(indian god) on that people wears black clothes, eat black things like black chickpeas and make daan(donation) on a this day.

This is our A to Z Recipe Challenge month, we completed our successfully 2 alphabets and this month is third one i.e "C" so i choose for c is "CHICKPEAS".

Chickpeas has 2 varieties either black or white, I have already posted many white chickpeas varieties on my blog this time i took BLACK CHICKPEAS and sharing my family favourite and staple food at my home.

Black Chickpeas Nutritional Facts

Kala chana is an excellent source of protein. One cup of cooked kala chana provides 15 grams of protein or 30% of the daily value, hence it a great addition to a vegetarian diet. They are also low in fat and high in fiber providing 13 grams of dietary fiber, which is almost half the daily requirement.

Black chickpeas are a rich source of protein and is excellent for growing up kids and people who are into sports or need lots of energy. This is good food for them.

An Indian chickpea stew, kala chana masala is a soaked and boiled chana cooked in a tomato-onion based spiced sauce, with chopped coriander leaves.

This is our lunch on last saturday - I made this kala chana masala with aloo gobhi as a side accompaniment with roti, pickle, fresh salad and jeera rice

This side dish recipe can be served with hot roti, parathas and even butter naan. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. It is one of the most popular recipe for buffets and get-together.

This side dish recipe can be served with hot roti, parathas, jeera rice, poori and even butter naan.

You can even try more curry recipes from my blog like
punjabi chole masala
paneer butter masala
kadi pakoda
aloo matar paneer

Ingredients:

Black Chickpeas/Kala Chana - 1 Cup
Roughly chopped Onion - 2 large
Roughly chopped Tomato - 2 Large + 1 small
Baking soda- a pinch
Ginger-Garlic Paste - 1 tsp
Red Chili powder - 1/2 tsp
Coriander powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 1/2 tsp
Salt - To Taste
Oil - 3 tbsp
Fresh chopped Coriander Leaves - 2 tbsp (for garnishing)

For the masala :

Onion, chopped - 2 nos
Medium size tomatoes, chopped - 3-4 nos
Ginger-garlic paste - 1tsp
Green chillies - 2 nos (slit or julienned) [optional]

Preparation Method:

1. Wash and soak kala channa over night, keep soaked kala chana in fridge.

next day, pressure cook it with little salt, adding a pinch of baking soda and 4 cups of water to the pressure cooker, Close the cooker. As it starts steaming, turn down the heat to low flame and cook for approx. 25 to 30 min.

2. Turn off the heat and wait until all the steam has released before opening the pressure cooker. In another bowl, take boiled chickpeas and water from cooker and keep it aside. Don't throw the water we'll use this chole water later in curry process.

3. For making onion-tomato masala - In a mixer grinder, add finely chopped onion, tomatoes, ginger-garlic paste and green chillies(optional), grind it and make a thick paste, add 1 tbsp of water(if it is required).