shahi paneer recipe in english ranveer brar Shahi paneer ranveer brar recipe

Craving something rich, creamy, and utterly delicious? Get ready to embark on a culinary journey with this exquisite Shahi Paneer recipe, inspired by the legendary Ranveer Brar! This isn’t your average paneer dish; it’s a royal treat that’s perfect for special occasions or when you simply want to pamper yourself (and your taste buds).

Shahi Paneer Ranveer Brar Recipe

Prepare to be amazed by the depth of flavor and the incredible textures in this dish. The paneer is melt-in-your-mouth soft, the gravy is luxuriously smooth, and the blend of spices creates a symphony of taste that will leave you wanting more. Let’s dive in and discover the secrets to creating this masterpiece in your own kitchen!

Ingredients:

• For the Paneer:
  • 250g Paneer, cut into cubes
  • 1 tbsp Ghee
• For the Gravy:
  • 2 tbsp Ghee or Oil
  • 1 inch Ginger, grated
  • 2-3 Green Chilies, slit
  • 1 tsp Cumin Seeds
  • 1 Bay Leaf
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Garam Masala
  • 1/4 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
  • 2 large Onions, finely chopped
  • 4-5 Tomatoes, pureed
  • 1/2 cup Cashew Nuts, soaked in warm water for 30 minutes
  • 1/4 cup Cream
  • 1/4 cup Milk
  • Salt to taste
  • Fresh Coriander Leaves, for garnish

Instructions:

1. Prepare the Paneer: Gently heat ghee in a pan. Lightly pan-fry the paneer cubes until they are lightly golden brown. Remove and set aside. This step is crucial for achieving a slightly firm and flavorful paneer.
2. Prepare the Gravy Base: In the same pan, heat ghee or oil. Add cumin seeds and bay leaf. Once the seeds start to splutter, add grated ginger and slit green chilies. Sauté for a minute until fragrant.
3. Sauté the Onions: Add finely chopped onions and sauté until they turn golden brown. This might take some time, but patience is key to developing a rich and flavorful base.
4. Add the Spices: Add turmeric powder, red chili powder, and coriander powder. Sauté for another minute, ensuring the spices don’t burn. Add a splash of water if needed to prevent sticking.
5. Add the Tomato Puree: Pour in the tomato puree and cook until the tomatoes are cooked through and the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
6. Prepare the Cashew Paste: Drain the soaked cashew nuts and grind them into a smooth paste using a little milk or water.
7. Add the Cashew Paste to the Gravy: Stir in the cashew paste into the tomato-onion mixture. Cook for another 2-3 minutes until everything is well combined.
8. Simmer and Thicken: Add salt to taste and enough water to achieve your desired gravy consistency. Bring the gravy to a simmer.
9. Add the Paneer: Gently add the pan-fried paneer cubes to the gravy. Simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
10. Finish with Cream and Garam Masala: Stir in the cream and garam masala. Mix well and cook for another minute.
11. Kasuri Methi and Milk: Crush the kasuri methi between your palms and add it to the gravy. Add milk to balance acidity. Let it simmer for a minute or two.
12. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.

Enjoy your homemade Shahi Paneer! This recipe is sure to impress your family and friends with its authentic flavor and creamy texture. Feel free to adjust the spices to your liking and make it your own. Happy cooking!

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Shahi Paneer Ranveer Brar Recipe - Banana-breads.com

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