Craving a restaurant-quality Shahi Paneer, but intimidated to make it at home? Fear not! This recipe breaks down the process into simple, manageable steps, allowing you to create a truly authentic and delicious Shahi Paneer in your own kitchen. Get ready to impress your family and friends with this creamy, flavorful, and utterly irresistible dish!
Shahi Paneer - A Culinary Masterpiece
Shahi Paneer, literally translated as “Royal Cottage Cheese,” is a North Indian delicacy known for its rich and creamy gravy. The dish is traditionally made with paneer (Indian cheese) simmered in a tomato-based gravy enriched with cream, nuts, and aromatic spices. It’s perfect served with naan, roti, or rice for a truly satisfying meal.
Ingredients:
For the Paneer:
- 200g Paneer (Indian Cottage Cheese), cubed
- 1 tbsp Ghee or Oil
For the Gravy:
- 2 tbsp Ghee or Oil
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 2-3 Green Cardamoms, slightly crushed
- 1-inch Cinnamon Stick
- 1 medium Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 medium Tomatoes, pureed
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves), crushed
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently pan-fry the paneer cubes in ghee or oil until lightly golden on all sides. This step is optional but it gives the paneer a nicer texture and prevents it from becoming rubbery in the gravy. Remove and set aside.
- Make the Gravy Base: Heat ghee or oil in a heavy-bottomed pan or pot. Add cumin seeds, bay leaf, cardamom, and cinnamon stick. Sauté for a minute until fragrant.
- Sauté Aromatics: Add finely chopped onion and sauté until golden brown. Then, add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Tomato Puree and Spices: Pour in the tomato puree and cook for 5-7 minutes, until the raw smell of the tomatoes is gone and the mixture starts to thicken. Add turmeric powder, red chili powder, coriander powder, and salt. Sauté for another 2-3 minutes, stirring constantly to prevent burning.
- Make Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water.
- Simmer the Gravy: Add the cashew paste to the tomato-onion mixture. Mix well and simmer for 5-7 minutes, stirring occasionally.
- Add Cream and Paneer: Stir in the fresh cream and garam masala. Mix gently and simmer for another 2-3 minutes. Add the pan-fried paneer cubes to the gravy and gently coat them.
- Finish and Serve: Crush the kasuri methi between your palms and add it to the gravy. Simmer for another minute. Garnish with fresh coriander leaves.
- Serve Hot: Serve hot with naan, roti, rice, or your favorite Indian bread. Enjoy your delicious homemade Shahi Paneer!
Enjoy this rich and creamy Shahi Paneer, a perfect dish for a special occasion or a comforting weeknight meal!
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