shahi paneer recipe by sanjyot keer Creamy shahi paneer recipe: a rich north indian curry with cottage

Craving something truly special tonight? I’ve stumbled upon a recipe that promises to transport your taste buds straight to the heart of North India: Creamy Shahi Paneer. Get ready for a culinary adventure!

Creamy Shahi Paneer: A Culinary Masterpiece

This isn’t just your average paneer dish. Shahi Paneer, meaning “royal paneer,” is known for its rich, creamy gravy that’s infused with aromatic spices. It’s the perfect dish to impress your family and friends, or even just to treat yourself to a luxurious meal.

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

Ingredients:

• 250g Paneer (Indian cottage cheese), cubed
• 2 tbsp Oil or Ghee
• 1 Bay leaf
• 1-inch Cinnamon stick
• 2-3 Green cardamoms, slightly crushed
• 1 medium Onion, finely chopped
• 1 tbsp Ginger-garlic paste
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder (adjust to taste)
• 1 tsp Coriander powder
• 1/2 tsp Garam masala
• 3-4 medium Tomatoes, pureed
• 1/2 cup Cashew nuts, soaked in warm water for 30 minutes
• 1/4 cup Fresh cream
• 2 tbsp Chopped coriander leaves
• Salt to taste
• Water as needed

Instructions:

1. Prepare the Paneer: Gently fry the paneer cubes in a little oil or ghee until lightly golden. This step is optional but adds a nice texture. You can also just soak the paneer in warm water for 15-20 minutes to soften it.
2. Sauté the Aromatics: Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, and cardamom. Sauté for a few seconds until fragrant.
3. Brown the Onions: Add the chopped onion and sauté until golden brown. This step is crucial for the depth of flavor.
4. Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
5. Sauté the Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute, stirring constantly to prevent burning.
6. Cook the Tomato Puree: Add the tomato puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes.
7. Make the Cashew Paste: Drain the soaked cashew nuts and grind them into a smooth paste using a little water.
8. Add Cashew Paste to the Gravy: Add the cashew paste to the tomato gravy and cook for another 2-3 minutes.
9. Adjust Consistency and Seasoning: Add water to adjust the consistency of the gravy. Bring to a simmer and add salt to taste.
10. Add the Paneer: Gently add the paneer cubes to the gravy and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
11. Finish with Cream and Coriander: Stir in the fresh cream and chopped coriander leaves. Cook for another minute and remove from heat.
12. Serve: Garnish with extra cream and coriander leaves. Serve hot with naan, roti, or rice.

Enjoy your homemade Creamy Shahi Paneer! This dish is a celebration of flavors and textures, and I’m sure you’ll love it as much as I do.

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

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