Rolling & Action! There were times, we used to start our recipes on tv by saying… To make “Shahi Paneer” you need… So, the basic premise.. For “Shahi Paneer”, the basic premise is that, you make a gravy from onions, tomatoes and cashew nuts. So these are onion, tomatoes, cashew nuts, and we are making a gravy out of these. I’ll tell you a Fun Fact! India’s most favourite dish, “Shahi Paneer” is not actually Indian. Well, how can it be Indian? Because.. tomatoes were brought by Portuguese in India, Cashew nuts were brought by Portuguese in India and the concept of Paneer, the making of Paneer was also brought by Portuguese to India. So Shahi Paneer for me is a Portuguese dish. Because Portuguese bought the first cheese making, they bought tomatoes and they bought cashew nuts. Think about it! Some oil and some ghee. Onions, cut into quarter. All the whole spices, black and green cardamoms, cloves, cinnamon, cumin seeds, bay leaf. And here we go! Simple! Now ginger garlic paste Don’t cook too much, Don’t turn the onion’s brown. we just have to get rid of the rawness of ginger garlic paste. Now there’s a formula that i use all the time, in Shahi Paneer. I add curd in it. Helps 2 ways, less cream is used, because.. cream is obviously fattening, and i add all the spices in the curd. Now.. spices will not burn by mixing them in the curd while adding. And secondly.. the natural ghee in the curd will slowly cook the spices, this is our Lucknow’s trick. Wow! What an aroma! And now, we’ll add cashew nuts wow! spices are cooked. As we add tomatoes, immediately spices will start sticking at the bottom. So, add water immediately after adding the tomatoes. In Shahi Paneer, the combination of onion and tomatoes, is the base of Punjabi cuisine. This combination of onion and tomatoes, is the root of Punjabi cuisine. They say, if you want to understand Punjabi cuisine, so, understand the cooking process of tomatoes and cooking process of onions. Here I’ll add butter. Now if you wish, you could strain the gravy or you could use it as it is. I’ll strain it. Now this is Ranveer Brar’s trick, don’t tell anyone. It’s inspire by Bengal and it always works. Whenever there is an onion tomato gravy, during the tempering, for very little sweetness, add sugar in the oil. Sugar will caramalize, like it’s melting here. As the sugar melts in the oil, add chilli powder and immediately add the gravy. Now add Paneer Now what we have to do is, let paneer leave moisture. Let it cook from inside, we”ll take it off the fire, finish it, season it and then time to eat. Now.. time to add the cream and like i said you don’t need to add all the cream now, because curd has given most of the texture of what a cream would give. Like 1/4th the amount of fat. Little bit of the green cardamom powder and dried fenugreek leaves to finish. So the dried fenugreek leaves flavour needs to seep in. So, your restaurant style “Shahi Paneer” is ready. Actually “Dhaba” style. This “Dhaba” style “Shahi Paneer” is Wow! There goes dried fenugreek leaves for garnish. And there goes cream. Shahi Paneer in not complete without Paratha. My lunch is ready. All you gotta do is just quickly go and make it, only takes 40 min. And.. best Dhaba style Shahi Paneer you’ll get. Take Care!