RECIPE: Really easy Shahi Paneer Gravy (Mughlai Gravy)

Can also be used for Malai Kofta and Butter Chicken

In my post on Cooking hacks for busy people, I mentioned that I use a really easy recipe for making Shahi Paneer. This is also my go to recipe when we have guests over, because it is so easy to make, and you can't go wrong with this.

This post is very special for me, because it is one of the first dishes that I learnt to cook well, and has been one of my family's favourite dishes ever since.

This versatile gravy belongs to the Mughlai cuisine, and can also be used as is for Malai Kofta and Butter Chicken. It is rich, creamy, flavourful, and super easy. It can be made ahead and frozen for future use.

So, without further ado, presenting my Really easy Shahi Paneer Gravy/Mughlai Gravy recipe.

Ingredients:

The measurements given here will serve 3-4 people. The recipe can be easily doubled in proportion.

(1 cup = 250ml)

• 2 medium onions
• 2 tomatoes
• 1.5 inch ginger 
• 6-7 garlic cloves
• A handful of cashews
• 1.5 cups water
• Whole spices: 
• 1.5 inch cinnamon bark
• 2 green cardamoms 
• 2 black cardamoms
• 3 cloves (laung)
• 3 whole black peppers 
• 1 cup curd
• 2 tbsp ghee
• 1/2 tsp shahi jeera (caraway seeds)
• 1 big/2 small bay leaves
• Masalas
• 1 tsp salt (add less or more as per taste)
• 1/4 tsp haldi powder
• 1/2 tsp red chilli powder
• 1 green chilli split lengthwise 
• 1 tsp kasoori methi 
• 1 tsp chicken masala (This is a vegetarian product. It does not contain chicken. I use MDH brand only)
• 1/2 tsp garam masala powder
• 2 tsp sugar 
• 1 tbsp malai/cream

Recipe:

1. Roughly chop the onions and tomatoes into big chunks.
2. In a covered pan, boil together the onions, tomatoes, ginger, garlic, cashews, and the whole spices - cinnamon, cloves, black peppers, green and black cardamom along with 1.5 cups water. Allow to simmer for 15 minutes until the tomatoes and onions soften. 
3. Now carefully remove the whole spices, and grind this boiled mixture to a smooth paste using a hand blender.
4. To this paste, add 1 cup curd. Mix again with the blender. 
5. Now strain this mixture. Use a spoon/ladle to ensure that the mixture is strained well with minimal wastage. 
6. Now, put ghee in a thick bottomed kadhai. Keep this on medium high heat and add the bay leaves. 
7. Once the leaves turn brownish and become aromatic, add the shahi jeera. It will crackle and change colour to a deep brown.
8. Now, on a low flame add the mixture we prepared while stirring continuously. The low flame and stirring prevent the curd from splitting. 
9. Turn the flame to medium high and stir constantly until the mixture boils. You can stop stirring after the mixture boils as now the curd will not split. 
10. Now add all the spices - salt, haldi, red chilli , garam masala, chicken masala, kasoori methi, and the split green chilli. Stir and cook for 2-3 minutes.  
11. Now add the sugar and malai/cream. Mix well. 
12. Allow the mixture to simmer on low flame till its thickness reaches the desired consistency. 
13. If making shahi paneer, add the paneer cubes and cook for 2-3 minutes.
14. Serve with tandoori roti/paratha/jeera rice.

Here’s the video: https://youtu.be/NTbR7HeIn64

Related posts:

YouTube: Simple Kofta Balls for Malai Kofta

Blog: https://harkeeratanand.blogspot.com/2020/07/simple-kofta-balls-for-malai-kofta.html

Step by step recipe with photos:

Step 1. In a covered pan, boil together the onions, tomatoes, ginger, garlic, cashews, and the whole spices - cinnamon, cloves, black peppers, green and black cardamom along with 1.5 cups water. Allow to simmer for 15 minutes until the tomatoes and onions soften. 

Step 2. Carefully remove the whole spices, and grind this boiled mixture to a smooth paste using a hand blender.

Step 3. To this paste, add 1 cup curd. Mix again with the blender. 

Step 4. Strain this mixture. Use a spoon/ladle to ensure that the mixture is strained well with minimal wastage. 

Step 5. Put ghee in a thick bottomed kadhai. Keep this on medium high heat and add the bay leaves. Once the leaves turn brownish and become aromatic, add the shahi jeera. It will crackle and change colour to a deep brown.

Step 6. On a low flame add the mixture we prepared while stirring continuously. The low flame and stirring prevent the curd from splitting. Increase the flame and keep stirring until the mixture comes to a boil.

Step 7. Now add all the spices - salt, haldi, red chilli , garam masala, chicken masala, kasoori methi, and the split green chilli. Stir and cook for 2-3 minutes.  

Step 8. Now add the sugar and malai/cream. Mix well. Allow the mixture to simmer on low flame till its thickness reaches the desired consistency. 

Step 9. Your Shahi Paneer/Mughlai Gravy is ready. Use it right away or freeze for later use.