Namaste friends! Are you craving a taste of royalty? Then look no further than Shahi Paneer, a dish fit for a Maharaja! This creamy, dreamy delight is easier to make than you might think. Forget ordering takeout, let’s bring the flavors of India into your own kitchen with this simple Shahi Paneer recipe. Get ready to impress your family and friends with your newfound culinary skills!
Shahi Paneer - A Culinary Jewel
Shahi Paneer, meaning “Royal Cheese,” is a classic North Indian dish known for its rich, creamy, and slightly sweet gravy. It’s a popular choice for special occasions and celebrations, but it’s also perfect for a comforting weeknight meal. The secret lies in the blend of aromatic spices and the use of fresh paneer (Indian cheese) which soaks up all the delicious flavors.
Ingredients You’ll Need:
- Paneer (Indian Cheese): 250g, cubed
- Tomatoes: 3 large, pureed
- Onions: 1 medium, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Cashews: 10-12, soaked in warm water for 30 minutes
- Cream: 1/2 cup
- Yogurt (Plain): 2 tablespoons
- Butter: 2 tablespoons
- Oil: 1 tablespoon
- Spices:
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Sugar: 1/2 teaspoon (optional, to balance acidity)
- Salt: To taste
- Fresh Coriander Leaves: For garnish
Let’s Cook! Step-by-Step Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little milk or water. Set aside.
- Sauté the Aromatics: Heat oil and butter in a pan. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant.
- Cook the Tomato Puree: Add the tomato puree to the pan and cook until the raw smell disappears and the tomatoes thicken. This usually takes about 5-7 minutes.
- Add the Spices: Stir in turmeric powder, red chili powder, and coriander powder. Cook for a minute, stirring constantly, to prevent burning.
- Incorporate the Yogurt: Reduce the heat to low and add the yogurt, whisking continuously to prevent curdling. Cook for another 2-3 minutes.
- Add the Cashew Paste: Stir in the cashew paste and cook for 2-3 minutes until everything is well combined.
- Simmer the Gravy: Add about 1/2 cup of water to adjust the consistency of the gravy. Bring to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
- Add the Paneer: Gently add the paneer cubes to the gravy. Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook the paneer, as it can become rubbery.
- Finish with Cream and Kasuri Methi: Stir in the cream, sugar (if using), and Kasuri Methi. Cook for a minute more.
- Season and Garnish: Season with salt to taste. Garnish with fresh coriander leaves.
- Serve and Enjoy: Serve hot with naan, roti, rice, or paratha. Each bite is a journey of flavors!
There you have it! Your homemade Shahi Paneer is ready to be devoured. Don’t be afraid to experiment with the spice levels to suit your own preference. Enjoy the rich and flavorful experience, and happy cooking!
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