Alright, listen up y’all, lemme tell you ‘bout this Shahi Paneer recipe that’s gonna have you feelin’ like royalty! We talkin’ hotel style, the kinda dish that makes you wanna slap yo’ mama… with gratitude, of course!
Shahi Paneer: Fit for a King (or Queen!)
This ain’t yo’ average paneer dish, nah, this is somethin’ special. We talkin’ rich, creamy gravy that’s infused with all sorts of good stuff. We gon’ use cashews and cream, ‘cause we ain’t playin’ around. And don’t even get me started on the aromatic spices. Trust me, yo’ taste buds are gonna thank you for this one.
Now, pay attention, ‘cause here’s what you gon’ need:
**Ingredients:** * **Paneer (Indian cheese):** 250g, cut into cubes (we need that good good) * **Onion:** 1 large, finely chopped (get ready to cry a lil’ bit) * **Tomatoes:** 2 large, pureed (make sure they ripe, y’all) * **Ginger-Garlic Paste:** 1 tablespoon (that’s the flavor bomb right there) * **Cashews:** 1/4 cup, soaked in warm water for 30 minutes (we need that creaminess) * **Fresh Cream:** 1/2 cup (don’t be stingy wit’ the cream!) * **Ghee (or Butter):** 2 tablespoons (that’s that good fat right there) * **Turmeric Powder:** 1/2 teaspoon (for that golden hue) * **Red Chili Powder:** 1 teaspoon (add more if you like it spicy, boo) * **Coriander Powder:** 1 teaspoon (that earthiness tho) * **Garam Masala:** 1/2 teaspoon (the secret ingredient) * **Kasuri Methi (Dried Fenugreek Leaves):** 1 teaspoon, crushed (adds a lil’ somethin’ somethin’) * **Sugar:** 1/2 teaspoon (just a touch to balance the acidity) * **Salt:** To taste (season dat thang!) * **Cilantro:** Fresh, chopped, for garnish (make it look fancy) **Instructions:** 1. **Get started:** First things first, soak them cashews like I said. Then, heat up that ghee or butter in a pan over medium heat. 2. **Cook the Onions:** Add the chopped onion and cook until it’s golden brown and smelling good. 3. **Flavor Bomb:** Add the ginger-garlic paste and cook for another minute until the raw smell disappears. 4. **Tomato Time:** Pour in the tomato puree and cook for about 5-7 minutes, until the oil starts to separate. That’s how you know it’s ready. 5. **Spice it Up:** Add turmeric powder, red chili powder, and coriander powder. Cook for another minute, stirring constantly so it don’t burn. 6. **Cashew Cream:** Drain the soaked cashews and grind them into a smooth paste with a little water. Add this cashew paste to the pan and cook for 2-3 minutes. 7. **Creamy Goodness:** Pour in the fresh cream and mix well. Bring it to a simmer. 8. **Paneer Power:** Gently add the paneer cubes to the gravy. Be careful not to break them. 9. **Simmer Time:** Add garam masala, kasuri methi (crushed in your palms), sugar, and salt. Mix gently and simmer for 5-7 minutes, allowing the paneer to soak up all that flavor. 10. **Serve it Up:** Garnish with fresh cilantro and serve hot with naan, roti, or rice. Trust me, this Shahi Paneer recipe is a winner. You’ll be servin’ up somethin’ special that’s bound to impress! Now go on and get to cookin’! And don’t forget to share some with yo’ neighbors!
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