Okay, check out this fire recipe I just stumbled upon. We talkin’ creamy, dreamy Shahi Paneer, the kind that hits your soul. Forget that wack takeout, we gonna make this from scratch, Dhaba style! Let’s get into it!
Alright y’all, listen up! We’re about to dive deep into the world of Shahi Paneer. This ain’t your average, everyday paneer dish. This is the kind of meal that’ll make you wanna slap your mama (but don’t actually do that!). It’s rich, it’s flavorful, and it’s guaranteed to impress. So gather your ingredients, put on your favorite playlist, and let’s get cooking!
Picture This… Creamy Goodness!
Feast your eyes on this beauty!
Shahi Paneer Ingredients - Let’s Get It!
Here’s what you’ll need to bring this masterpiece to life:
- Paneer (Indian Cheese): 250g, cubed and lightly fried (optional, but recommended for that extra texture)
- Onions: 2 medium, finely chopped
- Tomatoes: 3-4 medium, pureed
- Ginger-Garlic Paste: 1 tablespoon
- Cashews: 1/4 cup, soaked in warm water for at least 30 minutes
- Cream: 1/2 cup (heavy cream or cooking cream)
- Yogurt: 2 tablespoons, plain yogurt, whisked
- Ghee or Oil: 2 tablespoons
- Spices:
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to your spice preference)
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Whole Spices:
- Bay Leaf: 1
- Cinnamon Stick: 1 inch
- Green Cardamoms: 2-3
- Cloves: 2-3
- Sugar: 1/2 teaspoon (to balance the acidity)
- Salt: To taste
- Fresh Coriander Leaves: For garnish (optional, but adds a nice touch)
Shahi Paneer Instructions - Let’s Cook!
Now for the magic. Follow these steps, and you’ll be eatin’ like royalty in no time:
- Prep the Base: In a blender, combine the soaked cashews with a little water and blend into a smooth paste. Set aside. This is what gives the sauce that luxurious, creamy texture. Don’t skip this step!
- Tempering Time: Heat the ghee or oil in a heavy-bottomed pan or kadhai over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Let them sizzle for a few seconds until fragrant.
- Onion Power: Add the chopped onions and sauté until golden brown. Patience is key here. Don’t rush it; let them caramelize and release all that flavor.
- Spice It Up: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Then, add the turmeric powder, red chili powder, and coriander powder. Sauté for a few seconds, being careful not to burn the spices.
- Tomato Tango: Add the tomato puree and cook until the oil separates from the sides. This usually takes about 5-7 minutes. Stir frequently to prevent sticking.
- Creamy Dreamy: Add the cashew paste and cook for another 2-3 minutes. Then, add the whisked yogurt and stir continuously to prevent curdling. Cook until the mixture thickens slightly.
- Sauce Sensation: Add about 1 cup of water (or more, depending on the desired consistency) and bring to a simmer. Add the sugar and salt to taste.
- Paneer Paradise: Gently add the paneer cubes to the gravy. Stir gently to coat them in the sauce. Cover the pan and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Finishing Flourish: Add the cream and garam masala. Crush the kasuri methi between your palms and add it to the gravy. This adds a unique, earthy flavor. Stir well and simmer for another 2-3 minutes.
- Serve and Savor: Garnish with fresh coriander leaves (if using) and serve hot with naan, roti, or rice. Get ready to taste heaven!
Boom! There you have it! Dhaba style Shahi Paneer, made with love and a whole lotta flavor. Enjoy, and don’t forget to share the recipe (or maybe not, keep this goodness to yourself!). This right here is a guaranteed crowd-pleaser, and I promise you’ll be making this one again and again. Now go on and get cookin'!
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Dhaba Style Shahi Paneer || Shahi Paneer Recipe || शाही पनीर
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