WebMake Shahi Paneer. Into the same wok/pan add remaining butter and oil. Stir and add Kashmiri red chili powder and kasuri methi. Stir for a minute and then strain …
Preview
See Also: Share RecipesShow details
WebRecipe for Shahi white paneer gravy: Heat a tbsp of butter in a pan, fry 1 bay leaf, 2 cinnamon barks, cloves, 2 cardamoms, 1/2 tsp of cumin seeds and 2 slit green chillies. …
Web1 tbsp paneer masala 1 red bell pepper, sliced lengthwise 1 tsp salt, to taste 2 cups heavy cream 14 oz paneer cheese, (1 block) cubed For Serving: fresh cilantro, to …
easy shahi paneer recipe
Heat ghee in a pan. Add onion and cook till pink. Now add the ginger-garlic paste. Add tomatoes and cook, stirring from time to time, for a few minutes. Now add all the powdered spices and mix well. Add in the salt. Add the paneer and mix well. Cook on low flame for a few minutes. Add coriander leaves and remove them from the flame.
Stir in the paneer, cream, tomato paste, fenugreek leaves, and sugar. Select the high Sauté setting and cook until the curry comes to a gentle boil, about 5 minutes. Press the Cancel button to turn off the Instant Pot. Traditionally Paneer Makhani is served with warm fluffy naan, layered homemade parathas, or roti.
Paneer Butter Masala is a classic Indian dish with a creamy tomato-based sauce and luscious cubes of paneer dunked in it. This lightly spiced curry is easy to make and a crowd-pleaser, so go ahead and make it for a weeknight dinner or for your next get-together. I am also sharing some fun options to serve this finger-licking delish curry.