Shahi paneer is a preparation of paneer, native to the Indian subcontinent, consisting of a thick gravy of cream, tomatoes and Indian spices.Originating with the creamy delicacies of Mughlai cuisine (hence the term “shahi“, in reference to the royal title of Shahanshah in Mughal India), this dish is prepared by emulsifying tomatoes, onions, ground cashews, clarified butter and cream into a curry, with the addition of paneer cubes and a variety of spices.
Coriander, Fennel Seed, Black Salt, Cumin, Turmeric, Ginger, Garlic, Onion, Sugar, Chilli, Mace, Kasoori Methi, Asafetida, Cinnamon, Nutmeg. Other Spices And Condiments.
Method of Cooking
1, Take 1 Kg tomatoes, boil and peel the skin and make paste.
2, In a pan put unsalted butter and put tomato paste in low heat and put 2 ½ tsp of SIBU SHAHI PANEER masala for 30 minutes. Add salt to taste and add 1 tsp red Kashmiri chilli.
3, Add 4 tsp fresh cream and 2 tsp butter, heat till butter leaves the paste. Add pieces of paneer in the gravy and cook for another 5 minutes.
4, Serve hot with bread