Indulge in the rich and creamy delight of Shahi Paneer, a classic Indian dish fit for royalty. This recipe brings together succulent paneer (Indian cheese) with a luscious tomato-based gravy, infused with aromatic spices and finished with a touch of cream. It’s a perfect vegetarian option for special occasions or a satisfying weeknight meal. Let’s embark on this culinary journey together.
Shahi Paneer Recipe
This recipe creates a truly exceptional Shahi Paneer, focusing on building layers of flavor from the spices to the creamy richness. Each step is designed to bring out the best in the ingredients, resulting in a dish that’s both comforting and impressive.
Ingredients:
For the Paneer:
250g Paneer (Indian Cheese), cut into cubes
1 tbsp Ghee or Butter
For the Gravy:
2 tbsp Ghee or Butter
1 Bay Leaf
1 inch Cinnamon Stick
2-3 Green Cardamoms, lightly crushed
1 medium Onion, finely chopped
1 tbsp Ginger-Garlic Paste
2 large Tomatoes, pureed
1/2 cup Cashews, soaked in warm water for 30 minutes
1/4 cup Melon Seeds (Magaz), soaked in warm water for 30 minutes
1 tsp Red Chili Powder (adjust to taste)
1/2 tsp Turmeric Powder
1 tsp Coriander Powder
1/2 tsp Garam Masala
1/4 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
1/2 cup Fresh Cream
Salt to taste
Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently fry the paneer cubes in ghee or butter until lightly golden brown on all sides. This step helps to prevent the paneer from becoming rubbery and adds a subtle nutty flavor. Remove the paneer from the pan and set aside.
- Start the Gravy: In the same pan, melt ghee or butter over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods. Sauté for a few seconds until fragrant. These aromatics form the base of the flavor profile.
- Sauté the Onions: Add the finely chopped onion and sauté until golden brown. This step requires patience, as well-caramelized onions contribute a depth of sweetness to the gravy.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. This combination provides a pungent and savory note.
- Tomato Puree and Spices: Add the tomato puree, red chili powder, turmeric powder, and coriander powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked through and the oil starts to separate. This ensures the spices are properly cooked and their flavors are released.
- Cashew and Melon Seed Paste: Drain the soaked cashews and melon seeds. Grind them into a smooth paste using a little water. Add this paste to the gravy. The cashew paste adds richness and creaminess to the gravy, while the melon seeds contribute a subtle sweetness and thickening effect.
- Simmer and Blend: Add about 1 cup of water to adjust the consistency of the gravy. Bring it to a simmer and cook for 5-10 minutes, stirring occasionally. This allows the flavors to meld together beautifully. For a smoother gravy, you can blend the mixture with an immersion blender at this stage.
- Add Paneer and Cream: Gently add the fried paneer cubes to the gravy. Stir in the garam masala, kasuri methi, and fresh cream. Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors of the gravy.
- Season and Garnish: Season with salt to taste. Garnish with fresh coriander leaves.
- Serve: Serve hot with naan, roti, or rice.
Enjoy your homemade Shahi Paneer! The combination of creamy gravy, tender paneer, and aromatic spices is sure to be a crowd-pleaser.
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