shahi paneer recipe cook with manali shahi paneer recipe / hotel style shahi paneer

Hey everyone! Craving that rich, creamy, melt-in-your-mouth Shahi Paneer you always get at your favorite Indian restaurant? Well, guess what? You can totally make it at home, and it’s way easier than you think! This recipe is inspired by those amazing hotel-style Shahi Paneers, packed with flavor and perfect for a special occasion or just a regular weeknight treat. Trust me, your family (and you!) will absolutely devour it. Get ready to impress!

Shahi Paneer Recipe / Hotel Style Shahi Paneer

Here’s a sneak peek at the gorgeous Shahi Paneer we’re about to create. The richness, the colour… yum!

Ready to get cooking? Here’s what you’ll need:

Ingredients:

* **Paneer:** 250g, cubed * **Onion:** 1 large, finely chopped * **Tomatoes:** 2 large, pureed * **Ginger-Garlic Paste:** 1 tablespoon * **Cashews:** 10-12, soaked in warm milk for at least 30 minutes * **Cream:** 1/2 cup * **Milk:** 1/4 cup * **Ghee/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 the acidity) * **Salt:** To taste * **Fresh Coriander Leaves:** For garnish ### Instructions:

1. Prepare the Paneer: Gently fry the paneer cubes in a little ghee or oil until lightly golden. This gives them a nice texture and prevents them from becoming rubbery. You can skip this step if you prefer soft paneer. Soak the fried paneer in warm water for about 10 minutes to keep it soft.
2. Make the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little of the milk they were soaked in. Set aside. This is key to the richness!
3. Sauté the Aromatics: Heat ghee or oil in a pan. Add the chopped onion and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Don’t burn the garlic!
4. Cook the Tomato Base: Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the mixture thickens and the oil starts to separate from the sides. This is crucial for a well-developed flavour.
5. Add the Cashew Paste and Simmer: Add the cashew paste and mix well. Cook for another 2-3 minutes. This step adds a wonderful creamy base to the gravy.
6. Simmer with Milk and Cream: Add the milk and cream. Mix well and simmer for 5-7 minutes, stirring occasionally, until the gravy thickens slightly. Don’t let it boil!
7. Add the Paneer and Flavourings: Gently add the fried (or unfried) paneer cubes to the gravy. Add garam masala, crushed kasuri methi, sugar (if using), and salt to taste. Mix gently and simmer for another 2-3 minutes, allowing the paneer to absorb the flavours.
8. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or your favorite Indian bread.

And there you have it! Restaurant-quality Shahi Paneer made in your own kitchen. Enjoy the creamy, flavorful goodness. Don’t be afraid to experiment with the spices to suit your taste. Happy cooking!

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Shahi Paneer Recipe / Hotel Style Shahi Paneer | Shahi Paneer Recipe

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Shahi paneer recipe / hotel style shahi paneer. shahi paneer recipe / hotel style shahi paneer