Alright folks, gather ‘round! Aditi’s Kitchen’s serving up something special, even for those of us perpetually battling garlic breath and onion tears. Get ready for Jain Shahi Paneer… the anti-vampire edition!
Jain Shahi Paneer: Holy Guacamole, It’s Paneer Without the Pungency!
Picture this: you’re craving the creamy, dreamy goodness of Shahi Paneer, but you’re fresh out of onions and garlic (or maybe you’re just REALLY trying to impress your date who is a Jain). Fear not, intrepid culinary adventurers! This recipe promises all the regal deliciousness without the pungent punch. Let’s dive into the cheese-y goodness!
### Ingredients:
- 200g Paneer (because, duh, it’s Paneer!)
- 2 tbsp Ghee or Oil (we’re going full royalty here)
- 1 tsp Ginger Paste (the sneaky flavor hero!)
- 1 Green Chili, finely chopped (optional, for those feeling spicy)
- 1/2 cup Tomato Puree (the red stuff that makes everything better)
- 1/4 cup Cashew Paste (secret ingredient for the creamy indulgence)
- 1/4 cup Milk (because what’s paneer without a little dairy drama?)
- 1/4 tsp Turmeric Powder (for the golden glow)
- 1/2 tsp Red Chili Powder (more spice? More life!)
- 1 tsp Coriander Powder (the earthy balancer)
- 1/2 tsp Garam Masala (the aromatic magic)
- Salt to taste (because bland is the enemy)
- Fresh Coriander Leaves for garnish (because presentation is key, even if you’re just eating it in your pajamas)
Instructions:
- Paneer Power: Cut the paneer into cubes. You can shallow fry them in a little ghee for a golden crust, or leave them soft and fluffy. Your paneer, your rules!
- Sizzle Time: Heat the ghee or oil in a pan. Add the ginger paste and green chili (if using) and sauté for a minute until fragrant. Don’t burn it! Burnt ginger smells like sadness.
- Tomato Tango: Pour in the tomato puree and cook until it thickens and the oil starts to separate. We want that saucy goodness concentrated!
- Cashew Cream Dream: Stir in the cashew paste and cook for another 2-3 minutes. This is where the magic happens, people. Creaminess overload!
- Spice it Up: Add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly to avoid burning. Nobody likes burnt spices!
- Milk It: Pour in the milk and bring to a simmer. Let it cook for a few minutes until the sauce thickens slightly.
- Paneer Party: Gently add the paneer cubes to the sauce and coat them evenly. Simmer for another 5-7 minutes, allowing the paneer to soak up all that flavor.
- Seasoning Symphony: Add salt to taste. Remember, you can always add more, but you can’t take it away!
- Garnish Glamour: Garnish with fresh coriander leaves. Because even simple paneer deserves a red carpet moment.
- Serve and Conquer: Serve hot with naan, roti, or rice. Prepare for a taste explosion that will make you forget all about those pesky onions and garlic.
So there you have it! Jain Shahi Paneer – a dish so delicious, you won’t even miss the onions and garlic (okay, maybe a little). Now go forth and create some culinary magic!
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Aditi’s Kitchen: Jain Shahi Paneer / Without Onion & Garlic Recipe
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Aditi’s kitchen: jain shahi paneer / without onion & garlic recipe. Aditi’s kitchen: jain shahi paneer / without onion & garlic recipe