Indulge in the creamy richness of Shahi Paneer, a dish fit for royalty. This classic Indian delicacy features succulent paneer (Indian cheese) simmered in a luscious tomato-based gravy, infused with aromatic spices and a hint of sweetness. Perfect for special occasions or a comforting weeknight meal, Shahi Paneer is sure to impress.
Shahi Paneer Masala
Here’s how to create this exquisite dish in your own kitchen:
Ingredients:
For the Paneer:
- 200g Paneer (Indian Cheese), cubed
- 1 tbsp Ghee or Oil
For the Gravy:
- 2 tbsp Ghee or Oil
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2-3 Green Cardamoms, slightly crushed
- 1/2 cup Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 cup Tomato Puree
- 1/4 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Milk
- 1 tsp Red Chili Powder (adjust to taste)
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Sugar (optional, to balance acidity)
- Salt to taste
- 1/4 cup Fresh Cream
- Fresh Coriander Leaves, chopped for garnish
Instructions:
- Prepare the Paneer: Gently fry the paneer cubes in ghee or oil until lightly golden brown. This step is optional, but it adds a nice texture and flavor to the paneer. You can also use fresh, un-fried paneer if preferred. Set aside.
- Infuse the Oil: Heat ghee or oil in a heavy-bottomed pan or kadai. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until the spices release their aroma.
- Sauté the Aromatics: Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Cook the Tomato Base: Pour in tomato puree and cook until the raw smell is gone and the puree thickens slightly, about 5-7 minutes. Stir occasionally to prevent sticking.
- Make Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using milk.
- Add Spice and Cashew Paste: Add red chili powder, turmeric powder, and coriander powder. Sauté for a minute. Then, add the cashew paste and mix well. Cook for 2-3 minutes until the gravy starts to thicken.
- Simmer and Season: Add about 1/2 cup of water or milk to adjust the consistency of the gravy. Bring to a simmer. Add garam masala, sugar (if using), and salt to taste. Simmer for another 5-7 minutes, stirring occasionally, until the gravy reaches your desired consistency.
- Add the Paneer: Gently add the fried or fresh paneer cubes to the gravy. Simmer for 2-3 minutes, allowing the paneer to absorb the flavors of the gravy. Be careful not to overcook the paneer, as it can become rubbery.
- Finish and Garnish: Stir in fresh cream. Garnish with chopped fresh coriander leaves.
- Serve: Serve hot with naan, roti, paratha, or rice.
Enjoy your homemade Shahi Paneer!
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