Hey folks! Ever crave that rich, creamy, melt-in-your-mouth Shahi Paneer that you get at your favorite Indian restaurant? Well, guess what? You can totally make it at home, and it’s easier than you think! Let’s ditch the takeout menus and get cooking!
Creamy Shahi Paneer - Get Ready to Impress!
Alright, first things first, feast your eyes on this beauty. Just looking at it makes my stomach rumble! We’re going for that authentic Shahi Paneer flavor profile - rich, slightly sweet, and utterly decadent.
Ingredients:
* **Paneer (Indian Cheese):** 250g, cut into cubes (fresh paneer is best!) * **Onion:** 1 large, finely chopped * **Tomatoes:** 2 large, pureed * **Ginger-Garlic Paste:** 1 tablespoon * **Cashews:** 1/4 cup, soaked in warm water for at least 30 minutes * **Cream:** 1/2 cup (heavy cream or cooking cream) * **Ghee/Oil:** 2 tablespoons * **Spices:** * **Turmeric Powder:** 1/2 teaspoon * **Red Chili Powder:** 1/2 teaspoon (adjust to your spice preference) * **Garam Masala:** 1 teaspoon * **Coriander Powder:** 1 teaspoon * **Cumin Powder:** 1/2 teaspoon * **Kasuri Methi (Dried Fenugreek Leaves):** 1 tablespoon, crushed * **Sugar:** 1 teaspoon (optional, but balances the flavors) * **Salt:** To taste * **Fresh Coriander Leaves:** For garnish ### Instructions:
- **Prep the Paneer:** If you’re using store-bought paneer, soak it in warm water for about 15-20 minutes to soften it. This prevents it from becoming rubbery. Gently pat dry. 2. **Make the Cashew Paste:** Drain the soaked cashews and grind them into a smooth paste using a little bit of water. Set aside. 3. **Sauté the Onions:** Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown. This is crucial for building the base flavor, so don’t rush this step! 4. **Add Ginger-Garlic Paste:** Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. 5. **Add Tomato Puree:** Pour in the tomato puree and cook until the tomatoes are well cooked and the oil starts to separate from the sides. This usually takes about 5-7 minutes. Stir frequently to prevent sticking. 6. **Add Spices:** Add turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for a minute until fragrant. Be careful not to burn the spices. 7. **Add Cashew Paste:** Stir in the cashew paste and cook for another 2-3 minutes. The cashew paste adds richness and body to the gravy. 8. **Add Cream and Sugar:** Reduce the heat to low and gently stir in the cream and sugar (if using). Cook for 2-3 minutes, ensuring the cream doesn’t curdle. 9. **Add Paneer and Kasuri Methi:** Add the paneer cubes and crushed kasuri methi. Gently mix everything together, making sure the paneer is coated in the gravy. 10. **Simmer:** Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb the flavors. 11. **Season and Garnish:** Season with salt to taste. Garnish with fresh coriander leaves. 12. **Serve:** Serve hot with naan, roti, or rice. Enjoy the taste of restaurant-quality Shahi Paneer made in your own kitchen! Trust me, this Shahi Paneer recipe is a winner! It’s perfect for a special occasion or just a comforting weeknight dinner. Don’t be afraid to experiment with the spices to find your perfect flavor balance. Happy cooking!
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Creamy Shahi Paneer Recipe | Shahi Paneer Masala | Shahi Paneer Ki
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