Oh, shahi paneer! Just the name conjures up images of creamy, rich indulgence. I’ve been experimenting in the kitchen lately, trying to recreate that restaurant-style shahi paneer that I absolutely adore. And guess what? I think I’ve finally cracked the code! It’s surprisingly easy, once you have the right ingredients and a bit of patience. Ready to embark on this culinary adventure with me?
Shahi Paneer: A Culinary Delight
This recipe focuses on achieving that authentic, melt-in-your-mouth texture and a flavor that’s both comforting and luxurious. The key is using fresh ingredients and not skimping on the cream. Let’s get started!
Ingredients:
- 200g Paneer, cubed
- 2 tbsp Oil or Ghee
- 1 tsp Cumin Seeds
- 1 Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 Tomatoes, pureed
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 2 tbsp Butter
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside. This is what gives the gravy its richness.
- Sauté the Aromatics: Heat oil or ghee in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are cooked and the oil starts to separate from the mixture. This usually takes about 5-7 minutes. Keep stirring occasionally to prevent sticking.
- Add the Cashew Paste: Now, add the cashew paste to the tomato base and mix well. Cook for another 2-3 minutes until everything is well combined. This will thicken the gravy beautifully.
- Simmer in Creamy Goodness: Stir in the fresh cream and garam masala. Cook for another 2 minutes on low heat, stirring continuously. Be careful not to boil the cream.
- Incorporate the Paneer: Gently add the paneer cubes to the gravy and mix well, ensuring they are coated evenly. Cook for another 3-4 minutes on low heat, allowing the paneer to absorb the flavors.
- The Finishing Touches: Add the butter and crushed kasuri methi. Mix well and cook for another minute. This adds a final layer of flavor and richness.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Seriously, the aroma that fills the kitchen while this is cooking is just incredible. The combination of the spices, the cream, and the paneer is simply irresistible. I love serving this with some warm naan bread for a truly satisfying meal. It’s perfect for a special occasion or just a cozy night in. I hope you enjoy making (and eating!) this as much as I do. Let me know what you think!
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Shahi Paneer Recipe | Shahi Paneer Masala | Shahi Paneer Ki Sabji
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