Alright, gather ‘round, folks! I’ve been experimenting in the kitchen lately, trying to spice things up (literally!), and I think I’ve finally nailed a fantastic Shahi Paneer recipe. This isn’t your bland, watered-down version; this is creamy, rich, and packed with flavor. It’s the perfect comfort food for a chilly evening, and it’s surprisingly easy to make once you get the hang of it. I’m so excited to share this with you all!
The Inspiration: A Glimpse of Shahi Paneer Perfection
Before we dive into the recipe, let me just say that this picture perfectly captures the essence of what we’re aiming for: that velvety smooth gravy and perfectly cooked paneer. It’s such a classic Indian dish that deserves the best preparation and care. So, let’s get started!
Ready to tantalize your taste buds? Here’s everything you’ll need to whip up this incredible dish:
Ingredients:
- 1 pound Paneer, cubed
- 2 tablespoons Ghee or Butter
- 1 large Onion, finely chopped
- 2 cloves Garlic, minced
- 1 inch Ginger, grated
- 1 Green Chili, slit (optional, for a little kick!)
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to your spice preference)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 (14.5 ounce) can Diced Tomatoes, undrained
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/2 cup Heavy Cream
- 2 tablespoons Fresh Cilantro, chopped, for garnish
- Salt to taste
Now that you’ve assembled your ingredients, let’s get cooking! Follow these simple steps for a Shahi Paneer that’s sure to impress:
Instructions:
- Prepare the Paneer: Gently fry the paneer cubes in a pan with a little ghee or butter until lightly golden brown. This adds a nice texture and flavor. Set aside. You can also skip this step for a softer paneer.
- Sauté the Aromatics: Heat the remaining ghee or butter in a large pan or pot over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- Add the Ginger, Garlic, and Chili: Stir in the minced garlic, grated ginger, and slit green chili (if using). Sauté for another minute until fragrant.
- Spice it Up: Add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for about 30 seconds, stirring constantly, until the spices are fragrant and lightly toasted. Be careful not to burn them!
- Tomato Time: Pour in the diced tomatoes (with their juices) and bring to a simmer. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes have softened and the sauce has thickened slightly.
- Cashew Creaminess: Drain the soaked cashews and grind them into a smooth paste using a little water. Add the cashew paste to the tomato sauce and stir well. This will give your gravy that signature Shahi Paneer creaminess.
- Simmer and Thicken: Reduce the heat to low and simmer the sauce for another 10-15 minutes, stirring occasionally, until it’s thickened to your liking.
- Paneer Power: Gently add the fried paneer cubes to the sauce and stir to coat. Simmer for another 5 minutes to allow the paneer to absorb the flavors.
- Creamy Finish: Stir in the heavy cream and season with salt to taste. Heat through gently, but don’t boil.
- Garnish and Serve: Garnish with fresh chopped cilantro and serve hot with naan, roti, or rice.
And there you have it! A delicious and authentic Shahi Paneer recipe that’s sure to become a family favorite. Don’t be afraid to experiment with the spices and adjust the flavors to your liking. Enjoy!
If you are looking for Shahi Paneer Gravy Stock Illustration | Adobe Stock you’ve came to the right place. We have 1 Pics about Shahi Paneer Gravy Stock Illustration | Adobe Stock like Shahi Paneer Gravy Stock Illustration | Adobe Stock and also Shahi Paneer Gravy Stock Illustration | Adobe Stock. Here it is:
Shahi Paneer Gravy Stock Illustration | Adobe Stock
stock.adobe.comShahi Paneer Gravy Stock Illustration | Adobe Stock
Shahi paneer gravy stock illustration. shahi paneer gravy stock illustration