Craving something rich, creamy, and utterly delicious for dinner? Look no further! I recently stumbled upon a fantastic Shahi Paneer recipe, and I’m so excited to share it with you. It’s surprisingly easy to make at home, and the results are restaurant-worthy. Get ready to impress your family and friends with this flavorful Indian classic!
Shahi Paneer Recipe
Here’s a visual preview of the mouthwatering Shahi Paneer we’re about to create:
Now, let’s gather our ingredients and get cooking!
Ingredients:
- 200g Paneer (Indian cottage cheese), cubed
- 2 tbsp Oil or Ghee
- 1 Bay leaf
- 1 inch Cinnamon stick
- 2-3 Green cardamoms, lightly crushed
- 1 tsp Ginger-garlic paste
- 1 cup Onion, finely chopped
- 1/2 cup Tomato puree
- 1/4 cup Cashew nuts, soaked in warm water for 30 minutes
- 1/4 cup Cream
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder (adjust to taste)
- 1 tsp Coriander powder
- 1/2 tsp Garam masala
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
- Prepare the Paneer: Gently cube the paneer and set aside. You can lightly pan-fry the paneer for a few minutes until golden brown on each side if you prefer, but this step is optional.
- Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
- Cook the Onions and Ginger-Garlic Paste: Add the chopped onions and sauté until they turn golden brown. Then, add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add the Tomato Puree and Spices: Stir in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the oil starts to separate from the mixture.
- Blend the Cashew Paste: Drain the soaked cashew nuts and grind them into a smooth paste using a little water. Add the cashew paste to the pan and mix well. Cook for 2-3 minutes.
- Simmer and Thicken: Add about 1/2 cup of water to the pan to adjust the consistency of the gravy. Bring it to a simmer and cook for another 5-7 minutes, allowing the flavors to meld together.
- Add the Paneer and Cream: Gently add the paneer cubes to the gravy. Stir in the cream and garam masala. Cook for another 2-3 minutes, being careful not to overcook the paneer and make it rubbery.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or any Indian bread of your choice.
And there you have it – a delightful Shahi Paneer ready to be enjoyed! Don’t be afraid to adjust the spice levels to your preference. This recipe is perfect for a special occasion or a cozy weeknight dinner. Enjoy!
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