Indulge in the richness of Shahi Paneer, a classic Indian delicacy renowned for its creamy texture and aromatic flavors. This recipe offers a simple yet elegant approach to recreating this restaurant favorite in the comfort of your own kitchen. Get ready to impress your family and friends with a dish that’s both comforting and luxurious.
Shahi Paneer
Ingredients:
- 200g Paneer (Indian cheese), cubed
- 2 tbsp Oil or Ghee
- 1 tsp Cumin seeds
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2-3 Green cardamoms
- 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
- 1/2 cup Tomato puree
- 1/4 cup Cashew paste (soaked cashews blended to a smooth paste)
- 1/4 cup Fresh cream
- 2 tbsp Chopped coriander leaves, for garnish
- Salt to taste
- Sugar (optional, a pinch to balance acidity)
Instructions:
- Prepare the Paneer: Gently cube the paneer and set aside. You can lightly fry the paneer cubes in a pan with a little oil or ghee until golden brown for a firmer texture, or use them directly for a softer texture.
- Temper the Spices: Heat oil or ghee in a pan or pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and green cardamoms. Allow them to sizzle for a few seconds until fragrant.
- Sauté the Aromatics: Add finely chopped onions and sauté until they turn translucent and slightly golden brown. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the Dry Spices: Lower the heat and add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 30 seconds, being careful not to burn the spices. Add a tablespoon of water if needed to prevent sticking.
- Cook the Tomato Base: Add tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture. This step is crucial for developing the rich flavor of the gravy.
- Incorporate the Cashew Paste: Add cashew paste and mix well. Cook for another 2-3 minutes until the gravy thickens slightly. Cashew paste adds creaminess and a subtle sweetness to the shahi paneer.
- Add Cream and Simmer: Stir in fresh cream and mix gently. Add salt to taste and a pinch of sugar, if desired, to balance the acidity of the tomatoes. Bring the gravy to a simmer and cook for another 2-3 minutes.
- Add Paneer and Simmer Further: Gently add the paneer cubes to the gravy and simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy. Avoid overcooking the paneer, as it can become rubbery.
- Garnish and Serve: Garnish with freshly chopped coriander leaves. Serve hot with naan, roti, paratha, or rice. Shahi Paneer pairs exceptionally well with Indian breads.
Enjoy your homemade Shahi Paneer! Feel free to adjust the spices to your preference for a truly personalized culinary experience. This rich and flavorful dish is perfect for special occasions or a comforting weeknight meal.
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