shahi paneer masala recipe in hindi Shahi paneer masala recipe

Alright, folks, gather ‘round! I just stumbled upon something so regal, so decadent, it might just require a crown (or at least a very fancy napkin). We’re talking Shahi Paneer, people! And not just any Shahi Paneer, but one so divine, it practically whispers sweet nothings in Punjabi.

Shahi Paneer Masala Recipe | Samina Jalil | Masala TV

Behold! The image of culinary majesty. I’m pretty sure that paneer is judging my life choices. Like, “Are you really going to eat that entire tub of ice cream after this? Get it together, human!”

Okay, okay, enough staring at the photographic evidence. Let’s dive into what you need to make this happen in your own kitchen. And trust me, you NEED this in your life. It’s basically a hug in a bowl, if hugs were made of cheese and creamy tomato sauce. (I’d be okay with that, actually.)

Ingredients: (because you can’t just *think* deliciousness into existence)

• Paneer (the star of the show, naturally) - probably about a block, or two, depending on how many friends you want to impress (or not share with).
• Onions (because they add that… well, onion-y flavour. Very important.)
• Tomatoes (the juicy, red kind. Not the green, underripe ones. We’re not making salsa here.)
• Ginger and Garlic (the dynamic duo of flavour. Don’t skimp on these!)
• Cashews (for that creamy, luxurious texture. Also, because they’re delicious.)
• Cream (the richer, the better. We’re going all-in on decadence here.)
• Spices! (Garam Masala, Chili Powder, Turmeric, Coriander powder - the usual suspects. Adjust to your spice tolerance. We’re not trying to set your mouth on fire.)
• Ghee or Oil (for sautéing all the good stuff.)
• Sugar (a pinch, just to balance the acidity of the tomatoes.)
• Kasuri Methi (dried fenugreek leaves – trust me on this one. It adds a special something-something.)

Instructions: (prepare for a culinary adventure!)

1. First, brown the paneer lightly. This is important, because we need to give it some color. Don’t overcook it, or it will get rubbery.
2. Sauté the onions until they are golden brown. Browned onions means flavor!
3. Add the ginger and garlic paste and cook for a minute until fragrant. This is when your kitchen starts smelling amazing.
4. Add the chopped tomatoes and cook until softened and the oil starts to separate from the mixture. This takes a little time, but it’s worth it.
5. Grind the cashews into a fine powder. This will help thicken the sauce.
6. Add the cashew powder to the tomato mixture and cook for a minute.
7. Add all the spices and cook for a minute until fragrant.
8. Add the cream and cook for a few minutes until the sauce is smooth and creamy.
9. Add the browned paneer and cook for a few minutes until it is heated through.
10. Crumble the kasuri methi into the gravy. Stir it in and let it simmer for another minute.
11. Serve hot with naan, roti, or rice. Garnish with fresh coriander leaves and a dollop of cream.

And there you have it! Shahi Paneer fit for a king, a queen, or just someone who appreciates really good food. Now go forth and conquer your kitchen! Just maybe don’t tell the paneer about the ice cream.

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Shahi Paneer Masala Recipe | Samina Jalil | Masala TV

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