Hey there, foodie friends! Ready to dive into a culinary adventure that’ll tantalize your taste buds? Today, we’re whipping up a classic Indian delight: Creamy Shahi Paneer! This dish is all about rich flavors, melt-in-your-mouth texture, and a royal experience in every bite. Get your spices ready, and let’s get cooking!
Creamy Shahi Paneer
Feast your eyes on this beauty! It’s not just a pretty picture; it’s a promise of pure deliciousness.
Ingredients:
- Paneer: 250g, cubed (fresh, high-quality paneer is key!)
- Onions: 2 medium, finely chopped
- Tomatoes: 3 medium, pureed
- Cashews: 1/4 cup, soaked in warm water for at least 30 minutes
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 1-2, finely chopped (adjust to your spice preference)
- Heavy Cream: 1/2 cup
- Ghee or Oil: 2 tablespoons
- Spices:
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to your spice preference)
- Coriander Powder: 1 tablespoon
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
- Sugar: 1 teaspoon (optional, balances the acidity)
- Salt: To taste
- Fresh Coriander Leaves: For garnish
Alright, ingredients prepped? Let’s get cooking!
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside. This adds richness and creaminess to the gravy.
- Sauté the Onions: Heat ghee or oil in a pan or pot over medium heat. Add the chopped onions and sauté until they turn golden brown. This step is crucial for developing the base flavor of the curry. Don’t rush it!
- Add Ginger-Garlic Paste and Chilies: Add the ginger-garlic paste and green chilies to the pan and sauté for another minute until fragrant. Be careful not to burn the garlic!
- Cook the Tomatoes: Pour in the tomato puree and cook until the tomatoes are well-cooked and the raw smell disappears. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking.
- Add the Spices: Add the turmeric powder, red chili powder, and coriander powder. Cook for another 2-3 minutes, stirring constantly, until the spices are well-combined and fragrant. Add a splash of water if the mixture becomes too dry.
- Add Cashew Paste and Cream: Stir in the cashew paste and heavy cream. Mix well and cook for another 5 minutes, stirring constantly, until the gravy thickens slightly. The cashew paste will give it that characteristic silky texture.
- Add Paneer and Kasuri Methi: Gently add the paneer cubes to the gravy. Crush the kasuri methi between your palms and add it to the curry. Mix gently, ensuring the paneer is coated in the gravy. Be careful not to break the paneer.
- Simmer and Finish: Simmer the curry for another 5-7 minutes, allowing the paneer to absorb the flavors of the gravy. Season with salt and sugar (if using) to taste. Sprinkle with garam masala.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
And there you have it! Your own homemade Creamy Shahi Paneer, fit for royalty (or just a really delicious weeknight meal!). Don’t be afraid to adjust the spices to your liking. Enjoy!
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