Alright, so I tried making Shahi Paneer the other day and let me tell you, it was a total game changer! I’ve always loved Indian food, but sometimes the recipes seem so intimidating. This one, though, was surprisingly straightforward, and the results were just phenomenal. It’s creamy, rich, and totally satisfying – perfect for a cozy night in.
Shahi Paneer - A Royal Indulgence
This recipe transformed my weeknight dinner from ordinary to extraordinary. The subtle sweetness and creamy texture are just heavenly. I’ve included the recipe below. Give it a try!
Okay, so here’s what you’ll need to get started. Don’t worry if you don’t have everything; you can always substitute or leave things out based on your preferences. I’m all about making things work with what I’ve got!
Ingredients:
- 200g Paneer (Indian Cheese), cubed
- 2 tbsp Oil or Ghee
- 1 Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 Tomatoes, pureed
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 cup Cashew Nuts, soaked in warm water for 30 minutes
- 1/4 cup Cream
- 2 tbsp Fresh Coriander Leaves, chopped
- Salt to taste
Instructions:
- First, let’s get that paneer ready. You can lightly fry the paneer cubes in a little oil or ghee until they’re lightly golden, or you can leave them as they are for a softer texture. I usually pan-fry them.
- Now, heat up your oil or ghee in a pan. Add the chopped onion and cook until it’s nice and golden brown. This is where the flavor starts to build, so don’t rush it!
- Next, stir in the ginger-garlic paste and cook for another minute until fragrant. Seriously, the aroma is amazing.
- Pour in the tomato puree, add the turmeric powder, red chili powder, and coriander powder. Cook this mixture until the oil starts to separate. This usually takes about 5-7 minutes. Keep stirring to prevent sticking!
- Drain the soaked cashew nuts and grind them into a smooth paste using a little bit of water. Add this cashew paste to the pan and cook for another 2-3 minutes. Cashews give the gravy that nice, creamy texture.
- Add the garam masala and salt to taste. Mix well.
- Gently add the paneer cubes to the gravy and simmer for about 5 minutes, allowing the paneer to absorb all those delicious flavors. Don’t overcook them, or they’ll get rubbery!
- Finally, stir in the cream and garnish with fresh coriander leaves. Simmer for another minute, and you’re done!
Serve this Shahi Paneer hot with naan bread or rice. It’s seriously so good, and your family will absolutely love it. It’s perfect for a weekend dinner or even a special occasion. I served mine with basmati rice and some raita (yogurt dip) for a cooling contrast. Enjoy!
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Shahi paneer. shahi paneer