Shahi Anjeer Paneer ~ Restaurant style Shahi gravy
Shahi anjeer paneer is rich gravy with cream, tomatoes, Figs, cashews, almonds and onions. Shahi meaning “rich” is a mughal originated dish. Basic gravy of which is with tomato-onion base. But we can make it with white base and yellow base curry. The tangy richness in the curry is so tempting. I have added Anjeer/figs as well in this which gives little sweetness to the curry and makes it taste different.
Here is the recipe with the tips for bringing out the perfect restaurant style shahi mutter paneer easily at home. Easy cooker method. Follow the same method and enjoy the restaurant style curry.
Preparations:
- Chop the paneer and figs/anjeer into small pieces
- Mix turmeric powder, chilly powder, coriander powder and cumin powder in bowl. Just mix all these powders to make dry masala mix.
Making of shahi masala:
- Heat oil in a cooker, put in cinnamon, green cardamom, black cardamom, cloves, peppercorns, cumin seeds, almonds, cashew, poppy seeds and saute for half a min until cumin seeds pop.
- Put in chopped onions, green chilies and saute until onions turn slightly brown.
- To this add chopped tomatoes and saute for a minute.
- Add sugar, salt and water just required for the ingredients to cook. Close and cook to 3-4 whistles.
presure Cooked for shahi masala - Cool down and grind it to a smooth paste. Reserve any extra water. we can use it for the gravy
ground masala
Making of shahi anjeer paneer gravy:
- Heat oil+ ghee in a kadai, add bay leaf, ginger garlic paste and saute for a minute.
- Put in chopped Anjeer pieces and fry for a minute.
- Add the dry masala mix which we prepared with turmeric, chilly, coriander and cumin powder. Mix it well until it starts boiling. Add little water if you find it getting burnt.
- Now add the ground paste to it. Strain it and add it. Paste has to be fine so we will definitely have to strain. Do not skip this step and add as such.
- When it starts boiling, put in cubed paneer and little milk. Adjust salt.
- Let it cook for 5 min in medium flame.Add the kasuri methi, fresh cream and mix well and serve shahi anjeer paneer hot with rotis.
Shahi Anjeer Paneer recipe:
Shahi Anjeer paneer ~ Restaurant style gravy
Servings: 3 servings
Ingredients
Main ingredients
- 3 nos anjeer chopped finely
- 250 gm Paneer cut to cubes
- 1/2 tsp turmeric powdder
- 1 tsp chilly powder
- 1 1/4 tsp coriander powder
- 3/4 tsp cumin powder
For shahi masala
- 1/2 inch Cinnamon stick
- 1 small green cardamom
- 1 small black cardamom
- 2 nos Cloves
- 3-4 nos peppercorns
- 1/2 tsp Cumin seeds
- 4-5 whole Almonds
- 3-4 whole Cashewnuts
- 1/2 tbsp poppy seeds
- 3 small to medium sized Onions roughly chopped
- 2 small green chilly broken into half
- 3 small - medium sized Tomatoes roughly chopped
- 1/4 tsp Sugar
for the final gravy
- 1 tbsp Milk
- 1 tsp crushed kasuri methi
- 2 tsp fresh cream
- 1 tbsp ginger garlic paste
- 1 small bay leaf
Instructions
Preparations
- Chop the paneer and figs/anjeer into small pieces
- Mix turmeric powder, chilly powder, coriander powder and cumin powder in bowl. Do not add water. Just mix all these powders to make dry masala mix.
Making of shahi wet masala
- Heat oil in a cooker, put in cinnamon, green cardamom, black cardamom, cloves, peppercorns, cumin seeds, almonds, cashew, poppy seeds and saute for half a min until cumin seeds pop and fresh aroma arises from all the ingredients.
- Put in chopped onions, green chilies and saute until onions turn slightly brown.
- To this add chopped tomatoes and saute for a minute.
- Add sugar, salt and water just required for the ingredients to cook. Close and cook to 5 whistles. Cool down and grind it to a smooth paste. leave out any extra water. we can use it for the gravy
Making of final gravy
- Heat oil+ ghee in a kadai, add bay leaf, ginger garlic paste and saute for a minute.
- Put in chopped Anjeer pieces and fry for a minute.
- Add the dry masala mix which we prepared with turmeric, chilly, coriander and cumin powder. Mix it well until it starts boiling. Add little water if you find it getting burnt.
- Now add the ground paste to it. Strain it and add it.
- When it starts boiling, put in cubed paneer and little milk. Adjust salt
- et it cook for 5 min in medium flame.Add the kasuri methi, fresh cream and mix well and serve shahi anjeer paneer hot with rotis
