Craving something rich and flavorful? I recently stumbled upon this absolutely divine Shahi Paneer recipe, and I just had to share it! This isn’t your everyday curry; it’s creamy, decadent, and packed with aromatic spices that will transport your taste buds straight to culinary heaven. I’ve broken it down to make it super easy to follow, so even if you’re not a seasoned chef, you can totally nail this.
Shahi Paneer: A Creamy Indulgence
Here’s a glimpse of what the finished dish looks like. Get ready to fall in love with this creamy, fragrant, and utterly delicious Shahi Paneer!
Ready to recreate this magic in your own kitchen? Here’s everything you’ll need:
Ingredients:
- 250g Paneer, cut into cubes
- 2 tbsp Oil or Ghee
- 1 large Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2-3 Green Chilies, slit (adjust to your spice preference)
- 2 large Tomatoes, pureed
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (or Kashmiri Chili Powder for color and mild spice)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 2 tbsp Milk
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little milk or water. Set aside.
- Sauté the Onions: Heat oil or ghee in a pan. Add the finely chopped onions and sauté until they turn golden brown. This step is crucial for developing the rich flavor base.
- Add Ginger-Garlic Paste and Green Chilies: Add the ginger-garlic paste and slit green chilies to the pan. Sauté for another minute until the raw smell disappears.
- Add Tomato Puree: Pour in the tomato puree and cook for about 5-7 minutes, or until the oil starts to separate from the mixture. Stir occasionally to prevent sticking.
- Add Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another 2-3 minutes, ensuring the spices are well incorporated and cooked through. Be careful not to burn the spices.
- Incorporate the Cashew Paste: Add the cashew paste to the pan and mix well. Cook for about 3-4 minutes, stirring constantly, until the mixture thickens slightly. The cashew paste adds richness and creaminess to the Shahi Paneer.
- Add Paneer and Cream: Gently add the paneer cubes to the gravy. Stir lightly to coat the paneer with the sauce. Add fresh cream and milk. Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors. Avoid overcooking the paneer, as it can become rubbery.
- Final Touches: Crush the kasuri methi between your palms and add it to the curry. This adds a distinct aroma and flavor. Add salt to taste.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or paratha.
And there you have it! A wonderfully creamy and flavorful Shahi Paneer, ready to impress your family and friends. Enjoy!
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