Okay, so I’ve been experimenting in the kitchen lately, trying to expand my repertoire beyond the usual weeknight staples. I’ve always loved Indian food, especially the creamy, rich dishes. Shahi Paneer always seemed a bit intimidating, like something you’d only order at a restaurant. But I figured, why not give it a shot? I mean, how hard could it really be?
Shahi Paneer Recipe
This recipe is surprisingly easy to follow and the result is absolutely divine! It’s the perfect combination of creamy, slightly sweet, and subtly spiced. I made a few tweaks to the original recipe to suit my own preferences (I added a little extra ginger!), and it turned out perfectly. Served with some warm naan bread, it was a total hit. Definitely adding this to my regular rotation.
### Ingredients:
- 200g Paneer (Indian Cheese), cut into cubes
- 2 tbsp Oil or Ghee
- 1 Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Red Chili Powder (adjust to taste)
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 4 Tomatoes, pureed
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Cream
- 1 tbsp Butter
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- First, let’s get the cashew paste ready. Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside. This is the key to the creamy richness!
- Heat oil or ghee in a pan or pot over medium heat. Add the chopped onion and sauté until golden brown. Patience is key here; don’t rush this step! Properly browned onions will contribute to the depth of flavour.
- Add the ginger-garlic paste and sauté for another minute until fragrant. Seriously, your kitchen will smell amazing right now.
- Now, add the red chili powder, turmeric powder, coriander powder, and garam masala. Sauté for another minute, stirring constantly to prevent the spices from burning.
- Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes. You’ll notice the mixture thickening and becoming a deeper colour.
- Stir in the cashew paste and cook for another 2-3 minutes.
- Add the paneer cubes and salt to taste. Gently mix everything together, ensuring the paneer is coated in the sauce. Be careful not to break the paneer!
- Simmer for 5-7 minutes, stirring occasionally. Don’t let it stick to the bottom of the pan.
- Stir in the cream and butter. Mix well and cook for another minute. The cream adds that final touch of luxury.
- Garnish with fresh coriander leaves.
- Serve hot with naan bread, rice, or roti. Honestly, it’s so good you could probably eat it with a spoon!
Seriously, this Shahi Paneer is a game-changer. It’s rich, flavourful, and surprisingly easy to make. Give it a try - you won’t be disappointed! And don’t be afraid to adjust the spices to your liking. That’s the beauty of cooking, right? Making it your own.
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