Alright, folks, gather ‘round! Today we’re tackling a dish so regal, so decadent, it makes you want to wear a tiny crown while eating it. We’re talking about Shahi Paneer, baby! Prepare to be transported to a culinary kingdom, even if that kingdom is just your kitchen after a long day.
Shahi Paneer Recipe
Behold, the glorious Shahi Paneer in all its creamy, tomatoey goodness!
Let’s get down to brass tacks. What magnificent materials will we need to conjure this culinary masterpiece?
Ingredients (For a Royal Feast):
- Paneer (Indian cheese), because you can’t have Shahi Paneer without the Paneer! About 250 grams should do the trick. Cube it like you’re playing delicious, cheesy Jenga.
- Onion: 1 medium-sized, finely chopped. Prepare for some onion-induced tears, folks. Consider wearing goggles.
- Tomatoes: 2-3 medium-sized, pureed. We want that rich, tomatoey base.
- Ginger-Garlic Paste: 1 tablespoon. Because everything’s better with ginger and garlic. Fact.
- Cashews: A handful. Soaking them in warm water is key to getting that creamy texture. Think of it as a cashew spa day.
- Cream: The heavy stuff, people! We want decadence. About 1/2 cup.
- Spices: Turmeric powder, red chili powder (adjust to your heat preference, unless you are not a spicy person), coriander powder, garam masala. Because no dish is complete without spices.
- Kasuri Methi (Dried Fenugreek Leaves): Crushed. Don’t skip this! It adds a unique flavor.
- Sugar: A pinch. To balance the acidity of the tomatoes.
- Oil or Ghee: For cooking. Ghee adds a richer flavor, but oil works just fine.
- Salt: To taste. Because, well, salt.
- Fresh Coriander Leaves: For garnish. Because presentation matters, even if you’re eating it straight from the pot.
Instructions (Fit for a King… or Queen):
- Cashew Magic: Soak the cashews in warm water for about 30 minutes. This will soften them up and make them easier to grind into a paste.
- Onion Tango: Heat some oil or ghee in a pan. Add the chopped onion and sauté until golden brown. Don’t rush this step. Browned onions are happy onions.
- Ginger-Garlic Jamboree: Add the ginger-garlic paste and sauté for another minute until fragrant. That aroma is your cue!
- Tomato Takeover: Add the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
- Spice Symphony: Add the turmeric powder, red chili powder, coriander powder, and salt. Sauté for another minute, stirring continuously.
- Cashew Cream Dream: Grind the soaked cashews into a smooth paste. Add this paste to the tomato mixture and mix well. This is where the creaminess begins!
- Creamy Concoction: Add the cream and sugar. Simmer for a few minutes, stirring occasionally.
- Paneer Party: Gently add the paneer cubes to the gravy. Be careful not to break them!
- Simmer Sensation: Simmer for about 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
- Methi Magic: Crush the kasuri methi between your palms and add it to the gravy. This adds a wonderful aroma and flavor.
- Garam Masala Grand Finale: Sprinkle garam masala over the top.
- Garnish Glory: Garnish with fresh coriander leaves.
- Serve with rice, naan, or roti. And a side of self-congratulations because you just made Shahi Paneer!
There you have it! A recipe so good, it’s practically illegal. Go forth and create your own Shahi Paneer masterpiece. Just remember, presentation is key… unless you’re eating it directly from the pan. We won’t judge.
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