shahi paneer recipe by kavita kitchen Shahi paneer recipe from kabitas kitchen

Indulge in the rich and creamy flavors of Shahi Paneer, a classic Indian delicacy perfect for a special occasion or a satisfying weeknight meal. This recipe draws inspiration from the renowned Kabita’s Kitchen, offering a simplified yet authentic approach to creating this culinary masterpiece in your own kitchen.

Shahi Paneer

Here’s what you’ll need to create this delectable dish:

Ingredients:

* **Paneer (Indian Cheese):** 250g, cut into cubes * **Onions:** 2 medium, finely chopped * **Tomatoes:** 2 large, pureed * **Ginger-Garlic Paste:** 1 tablespoon * **Cashews:** 10-12, soaked in warm water for 30 minutes * **Cream:** 1/2 cup * **Ghee or Oil:** 2 tablespoons * **Spices:** * Turmeric Powder: 1/2 teaspoon * Red Chili Powder: 1 teaspoon (adjust to taste) * Coriander Powder: 1 teaspoon * Garam Masala: 1/2 teaspoon * Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed * **Sugar:** 1/2 teaspoon (optional, to balance acidity) * **Salt:** To taste * **Fresh Coriander Leaves:** For garnish ### Instructions:

1. **Prepare the Cashew Paste:** Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside. This adds richness and creaminess to the gravy.
2. **Sauté the Onions:** Heat ghee or oil in a pan over medium heat. Add the finely chopped onions and sauté until they turn golden brown. This is a crucial step to develop the base flavor of the Shahi Paneer.
3. **Add Ginger-Garlic Paste:** Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Be careful not to burn the paste.
4. **Incorporate the 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 occasionally to prevent sticking.
5. **Introduce the Spices:** Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute until the spices are fragrant. Control the heat to prevent the spices from burning.
6. **Blend in the Cashew Paste:** Add the cashew paste and mix well. Cook for another 2-3 minutes, stirring continuously. The cashew paste adds a silky texture to the gravy.
7. **Simmer with Water:** Add about 1 cup of water to adjust the consistency of the gravy. Bring it to a simmer and let it cook for 5 minutes, allowing the flavors to meld together.
8. **Add the Paneer:** Gently add the paneer cubes to the gravy. Simmer for another 5 minutes, ensuring the paneer is heated through and absorbs the flavors of the gravy. Avoid overcooking the paneer, as it can become rubbery.
9. **Finish with Cream and Kasuri Methi:** Stir in the cream and crushed kasuri methi. The cream adds a luxurious touch, while the kasuri methi imparts a unique aroma and flavor. Add sugar (if using) and salt to taste.
10. **Garnish and Serve:** Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

Enjoy this exquisitely prepared Shahi Paneer, a dish that is sure to impress with its creamy texture and aromatic flavors. Experiment with the spice levels to customize it to your preference. Bon appétit!

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