Craving something rich and creamy for dinner? Let’s make Shahi Paneer! This classic Indian dish is surprisingly easy to make at home and it’s guaranteed to impress. It’s perfect served with naan bread or rice for a comforting and satisfying meal.
Shahi Paneer – Fit for a King (or Queen!)
This recipe focuses on getting that perfectly balanced flavor – sweet, tangy, and just a little spicy. The key is high-quality paneer and fresh ingredients. Don’t be afraid to adjust the spices to your own preference. Let’s dive in!
Ingredients:
- 200g Paneer, cubed
- 2 tablespoons Oil or Ghee
- 1 Onion, finely chopped
- 1 teaspoon Ginger-Garlic paste
- 2 Tomatoes, pureed
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to taste)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1/4 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Cream
- 1 tablespoon Butter
- Salt to taste
- Fresh Coriander Leaves, for garnish
- 2 Green Cardamoms
- 1 inch Cinnamon Stick
- 2 Cloves
Instructions:
- Prepare the Paneer: Gently cube the paneer and set aside. You can lightly pan-fry it for a firmer texture if you prefer, but it’s also delicious soft.
- Make the Base: Heat oil or ghee in a pan over medium heat. Add the green cardamoms, cinnamon stick, and cloves. Sauté for a minute until fragrant. Add the chopped onion and sauté until golden brown. This step is crucial for developing a rich flavor.
- Sauté the Aromatics: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the Tomato Puree: Pour in the tomato puree and cook for about 5-7 minutes, or until the tomatoes are cooked through and the oil starts to separate from the sides. Stir frequently to prevent sticking.
- Spice it Up: Add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes, allowing the spices to bloom.
- Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Add this cashew paste to the pan. This is what gives the Shahi Paneer its signature creamy texture. Cook for another 2-3 minutes.
- Add Paneer and Simmer: Gently add the paneer cubes to the gravy. Mix carefully to coat the paneer evenly. Add about 1/2 cup of water to adjust the consistency. Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Finishing Touches: Stir in the cream and butter. Simmer for another minute. Sprinkle garam masala over the top.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan bread, roti, or rice. A side of raita would be a perfect complement!
Enjoy your homemade Shahi Paneer! It’s a delicious and satisfying meal that’s perfect for a special occasion or a comforting weeknight dinner. Feel free to experiment with different spices and adjust the recipe to your liking. Bon appétit!
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