Okay, check out this Shahi Paneer recipe I just peeped! Y’all know I’m always down for some good, creamy, flavorful food. This one looks like it’s gonna hit the spot.
Alright y’all, listen up! I found this recipe for Shahi Paneer that looks absolutely FIRE. We talkin’ creamy, dreamy, and packed with flavor. Get ready to elevate your dinner game with this one!
Shahi Paneer: Fit for a King (or Queen!)
This ain’t your average paneer dish. We’re talkin’ about something special here. Shahi Paneer, which literally translates to “Royal Paneer,” is a rich and luxurious North Indian curry. It’s got that creamy tomato-based sauce, infused with aromatic spices, and studded with soft, melt-in-your-mouth paneer cheese. Trust me, once you try this, you’ll be hooked!
Now, let’s get down to brass tacks. Here’s what you’re gonna need:
Ingredients:
- Paneer: 250g, cut into cubes (fresh paneer is the key, y’all!)
- Tomatoes: 3-4 medium, pureed (canned is cool if you’re in a pinch)
- Onion: 1 large, finely chopped
- Ginger-Garlic Paste: 1 tablespoon (freshly grated is always better!)
- Cashews: 1/4 cup, soaked in warm water for 30 minutes (this is what makes it CREAMY!)
- Cream: 1/2 cup (heavy cream is the way to go)
- Ghee or Oil: 2 tablespoons (ghee adds a richer flavor, but oil works just fine)
- Spices:
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to your spice preference, boo!)
- Garam Masala: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Coriander Powder: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
- Sugar: 1 teaspoon (balances the acidity of the tomatoes)
- Salt: To taste
- Fresh Coriander Leaves: For garnish (because we gotta make it pretty!)
Instructions:
- Prep the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside. This is the secret ingredient for that royal creaminess!
- Sauté the Aromatics: Heat ghee or oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and cook for another minute until fragrant.
- Cook the Tomatoes: Add the tomato puree, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook for about 5-7 minutes, or until the oil starts to separate from the mixture. Stir occasionally to prevent sticking.
- Add the Cashew Paste: Stir in the cashew paste and cook for another 2-3 minutes. This is where things start getting real good, y’all!
- Simmer and Spice: Add 1 cup of water and bring the mixture to a simmer. Reduce the heat to low and cook for about 10 minutes, allowing the flavors to meld together.
- Introduce the Paneer: Gently add the paneer cubes and simmer for another 5 minutes, making sure the paneer is coated with the sauce.
- Cream It Up!: Stir in the cream and sugar. Cook for another 2 minutes. Don’t overcook the cream, or it might curdle. We want smooth and silky!
- The Finishing Touch: Crush the kasuri methi between your palms and add it to the curry. This adds a unique aroma and flavor. Stir well.
- Serve with Style: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice. You already KNOW!
There you have it! Shahi Paneer that’s gonna have your tastebuds singin’. Now go on and get cookin’, and lemme know how it turns out! Don’t forget to tag me in your food pics!
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Shahi Paneer Recipe, How To Make Shahi Paneer Recipe - Paneer Recipes
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