Craving a restaurant-quality Shahi Paneer, right in your own kitchen? Get ready to indulge in the rich, creamy, and utterly delicious flavors of this classic Indian dish. We’re about to unlock the secrets to a Shahi Paneer that will have everyone begging for seconds! So, grab your apron and let’s get cooking!
Shahi Paneer Recipe
This recipe will guide you through creating a truly authentic Shahi Paneer. The key is in the slow cooking and the careful blending of spices. Prepare to be amazed by the depth of flavor!
Ingredients:
- 200g Paneer (Indian Cheese), cubed
- 2 large Onions, finely chopped
- 2 large Tomatoes, pureed
- 1 inch Ginger, grated
- 4 cloves Garlic, minced
- 1 Green Chili, slit (optional)
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 2 tbsp Ghee or Oil
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside. This is crucial for the creamy texture!
- Sauté the Aromatics: Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. This step is vital for the base flavor of the curry.
- Add Ginger, Garlic & Green Chili: Add grated ginger, minced garlic, and the slit green chili (if using) to the pan. Sauté for another minute until fragrant. Don’t burn the garlic!
- Cook the Tomato Puree: Pour in the tomato puree and cook until the tomatoes are well cooked and the raw smell disappears, about 5-7 minutes. Stir frequently to prevent sticking.
- Add the Spices: Add turmeric powder, red chili powder, coriander powder, and salt to the pan. Mix well and sauté for another 2 minutes until the spices release their aroma. Be careful not to burn the spices.
- Incorporate the Cashew Paste: Add the cashew paste to the pan and mix well. Cook for 2-3 minutes until the mixture thickens slightly. The cashew paste adds richness and body to the gravy.
- Add the Paneer: Gently add the paneer cubes to the pan and mix well, ensuring they are coated in the gravy. Be gentle, so you don’t break the paneer.
- Simmer and Finish: Add 1/2 cup of water to adjust the consistency of the gravy (add more if needed). Bring the gravy to a simmer, then reduce the heat to low and cover the pan. Cook for 5-7 minutes, allowing the flavors to meld together.
- Add Cream and Garam Masala: Stir in the fresh cream and garam masala. Mix well and cook for another minute. The cream adds a final touch of richness.
- Crush Kasuri Methi: Crush the Kasuri Methi between your palms and sprinkle it over the curry. This adds a unique and aromatic flavor.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Enjoy your homemade Shahi Paneer! It’s perfect for a special occasion or a comforting weeknight meal. The creamy texture and aromatic spices will transport you straight to culinary heaven. Don’t be afraid to adjust the spice levels to your liking and experiment with different variations. Happy cooking!
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