shahi paneer recipe by kunal kapoor Creamy shahi paneer recipe: a rich north indian curry with cottage ...

Craving something truly decadent and delicious? Look no further! I recently stumbled upon an amazing recipe for Creamy Shahi Paneer, and I just HAD to share it with you. It’s the perfect dish for a special occasion, a cozy night in, or anytime you want to treat yourself to a little bit of culinary heaven.

Creamy Shahi Paneer

This recipe promised a rich and flavorful North Indian curry with melt-in-your-mouth cottage cheese, and let me tell you, it delivered! The creamy sauce is absolutely divine, and the paneer stays perfectly soft. Here’s a peek at what we’re aiming for:

Now, let’s get into the heart of the matter – the recipe! Here’s what you’ll need to create this masterpiece:

Ingredients:

• For the Paneer:

• 250g Paneer (Indian cottage cheese), cubed

• 1 tbsp Ghee or Oil

• For the Gravy:

• 2 tbsp Ghee or Oil

• 1 Bay Leaf

• 1 inch Cinnamon Stick

• 2-3 Green Cardamoms

• 1 Black Cardamom (optional)

• 1 tsp Ginger-Garlic Paste

• 1 medium Onion, finely chopped

• 2 medium Tomatoes, pureed

• 1/2 tsp Turmeric Powder

• 1 tsp Red Chili Powder (adjust to taste)

• 1 tsp Coriander Powder

• 1/2 tsp Garam Masala

• 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed

• 1/2 cup Cashew Paste (soaked cashews ground to a smooth paste)

• 1/2 cup Fresh Cream

• Salt to taste

• Fresh Coriander Leaves, for garnish

Instructions:

1. Prepare the Paneer: Heat ghee or oil in a pan. Gently shallow fry the paneer cubes until lightly golden. This step is optional, but it adds a nice texture. You can also skip this and add the paneer directly to the gravy. Remove the paneer and set aside.
2. Make the Gravy Base: In the same pan, heat ghee or oil. Add bay leaf, cinnamon stick, green cardamoms, and black cardamom (if using). Sauté for a few seconds until fragrant.
3. Sauté Aromatics: Add ginger-garlic paste and sauté until the raw smell disappears. Add finely chopped onions and sauté until golden brown.
4. Add Tomatoes and Spices: Add tomato puree and cook until the oil starts to separate from the mixture. This is a key step to developing flavor. Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute until the spices are fragrant.
5. Incorporate Cashew Paste: Add cashew paste and mix well. Cook for a couple of minutes until the gravy thickens slightly.
6. Add Cream and Simmer: Stir in fresh cream and mix well. Add salt to taste. Simmer the gravy for 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
7. Add Paneer: Gently add the fried (or unfried) paneer cubes to the gravy. Mix gently to coat the paneer with the sauce.
8. Final Touches: Sprinkle crushed kasuri methi over the gravy. Cover the pan and simmer for another 2-3 minutes.
9. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

Trust me, this Creamy Shahi Paneer recipe is a winner. The richness of the cashews and cream, combined with the aromatic spices, creates a truly unforgettable dish. Enjoy!

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Creamy Shahi Paneer Recipe: A Rich North Indian Curry With Cottage

www.scribd.comCreamy Shahi Paneer Recipe: A Rich North Indian Curry with Cottage …

Creamy shahi paneer recipe: a rich north indian curry with cottage. Creamy shahi paneer recipe: a rich north indian curry with cottage …