Okay, folks, gather ‘round! Tonight, we’re making something truly special, something fit for royalty (or at least, feels like it!). We’re diving into the rich, creamy, and utterly divine world of Shahi Paneer. This isn’t just any paneer dish; this is the kind of dish that makes you close your eyes and savor every single bite. It’s perfect for a special occasion, a cozy weeknight meal, or just because you deserve something absolutely delicious. Let’s get started, shall we?
First Look: That Creamy, Dreamy Sauce
Look at this! The secret to Shahi Paneer is really in the sauce. A luscious blend of tomatoes, cashews, and cream, it’s what gives the dish its signature velvety texture and slightly sweet, nutty flavor. The spices are key too, adding warmth and depth without being overpowering. Remember, the goal is to create a sauce so good, you could eat it with a spoon (and trust me, you might!).
Ingredients:
- 250g Paneer, cubed
- 2 large Tomatoes, roughly chopped
- 1 large Onion, roughly chopped
- 1 inch Ginger, roughly chopped
- 4-5 cloves Garlic, roughly chopped
- 1/2 cup Cashews
- 1/4 cup Cream (heavy cream is best!)
- 2 tbsp Ghee or Butter
- 1 tsp Red Chili Powder (adjust to your spice preference)
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- Salt to taste
- Fresh Cilantro, chopped, for garnish
- 2 tbsp Oil
Instructions:
- Prep the Base: Heat oil in a pan. Add onions and sauté until golden brown. Add ginger and garlic, and sauté for another minute until fragrant.
- Tomato Time: Add the chopped tomatoes and cashews. Sauté for 5-7 minutes, until the tomatoes soften. Add a little water if needed to prevent sticking.
- Blend it Up: Let the mixture cool slightly, then transfer it to a blender and blend until you have a smooth puree. This is the foundation of your Shahi Paneer sauce!
- Spice it Right: In the same pan, heat ghee or butter. Add red chili powder, turmeric powder, and coriander powder. Sauté for just a few seconds (be careful not to burn the spices!).
- Combine and Simmer: Pour the tomato-cashew puree into the pan. Add salt to taste and bring the sauce to a simmer. Cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld together.
- Creamy Goodness: Stir in the cream. Reduce the heat to low and simmer for another 5 minutes.
- Add the Paneer: Gently add the paneer cubes to the sauce. Simmer for 2-3 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook the paneer, as it can become rubbery.
- Final Touches: Stir in the garam masala and crushed kasuri methi. Mix well and simmer for one minute more.
- Garnish and Serve: Garnish with fresh cilantro. Serve hot with naan, roti, or rice.
There you have it! Your own homemade Shahi Paneer. This recipe is just a starting point, so feel free to adjust the spices to your liking. Don’t be afraid to experiment and make it your own. Enjoy the deliciousness!
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