shahi paneer banane ke liye recipe Creamy shahi paneer recipe

Alright folks, buckle up because we’re diving headfirst into the glamorous, the opulent, the downright majestic world of… Shahi Paneer. Yes, you heard me right. Shahi Paneer. Because sometimes, even us funny people need a little royalty in our lives (or at least on our dinner plates).

Behold! The Thumbnail!

Feast your eyes on this culinary masterpiece, or at least its Facebook-compressed, slightly blurry representation. It promises creamy, it promises shahi, and it promises a paneer experience you won’t soon forget. Probably. Okay, maybe you’ll forget it. But hopefully not before you make it!

Now, before you get too intimidated by the name, let’s break this down. Shahi, meaning “royal,” basically translates to “rich and decadent.” And Paneer? Well, that’s just cheese. So, we’re making rich, decadent cheese… in a gravy. What could possibly go wrong? (Don’t answer that.) Here’s what you’ll need to attempt this royal feat:

Ingredients (Because even royalty needs a grocery list)

• 500g Paneer (Cut into cubes. Unless you prefer paneer triangles. I don’t judge.)
• 2 large onions, finely chopped (Prepare for tears. Emotional onions, I tell you!)
• 2 large tomatoes, pureed (Or use canned. We’re not *actual* royalty, are we?)
• 1 inch ginger, grated (The zestiest of roots.)
• 4 cloves garlic, minced (Vampire repellent and flavor enhancer all in one!)
• 1/2 cup cashews, soaked in warm water for 30 minutes (Adds the “shahi”!)
• 1/4 cup fresh cream (Because why not?)
• 2 tbsp ghee or butter (Butter makes everything better. Fact.)
• 1 tsp red chili powder (Adjust to your spice tolerance. We’re aiming for delicious, not inferno.)
• 1 tsp turmeric powder (For that golden glow!)
• 1 tsp coriander powder (The quiet, supportive spice.)
• 1/2 tsp garam masala (The secret weapon. Don’t tell anyone.)
• Salt to taste (Season like you mean it!)
• Fresh coriander leaves, for garnish (Because presentation matters, even if you’re eating it straight from the pan.)

Instructions (Follow closely, or face culinary chaos!)

1. First, fry the paneer cubes in a little ghee or butter until lightly golden. This adds texture and prevents them from dissolving in the gravy. Set aside. (Don’t eat them all! Save some for the actual dish!)
2. Grind the soaked cashews into a smooth paste. (This is where the “shahi” really kicks in.)
3. Heat the ghee or butter in a pan. Add the chopped onions and sauté until golden brown. (Patience, young padawan. Golden, not burnt.)
4. Add the ginger and garlic and sauté for a minute until fragrant. (Smells like victory!)
5. Add the tomato puree, red chili powder, turmeric powder, and coriander powder. Cook until the oil starts to separate from the masala. (This means the flavors are melding beautifully. Or at least pretending to.)
6. Stir in the cashew paste and cook for another 2-3 minutes. (Creamy dreams!)
7. Add 1 cup of water and bring to a simmer. (Don’t boil it like you’re trying to summon demons.)
8. Gently add the fried paneer cubes and simmer for 5-7 minutes. (Let the paneer soak up all that flavorful goodness.)
9. Stir in the fresh cream and garam masala. Simmer for another minute. (Almost there!)
10. Season with salt to taste. (Now, taste it! Adjust as needed. Don’t be shy!)
11. Garnish with fresh coriander leaves. (Voilà! You’ve made Shahi Paneer! Sort of.)
12. Serve hot with naan, roti, or rice. (And maybe a side of self-congratulations. You deserve it.)

And there you have it! Your very own Shahi Paneer. May it bring you joy, satisfaction, and at least a decent Instagram photo. Good luck, and may the odds be ever in your flavor!

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