shahi paneer recipe in english without onion and garlic shahi paneer without onion garlic

Craving a rich and creamy Indian dish but avoiding onion and garlic? Look no further! This Shahi Paneer recipe is a delightful take on a classic, delivering incredible flavor without those pungent ingredients. It’s perfect for those with dietary restrictions or simply looking for a lighter, more delicate taste.

Shahi Paneer: A Culinary Delight

Here’s a sneak peek at the final product – a velvety smooth Shahi Paneer that’s sure to impress. Get ready to tantalize your taste buds with this exquisite dish!

Ready to embark on this culinary adventure? Let’s gather the ingredients. Don’t be intimidated by the list; it’s a journey worth taking!

Ingredients:

• 250g Paneer (Indian Cheese), cubed
• 2 tbsp Ghee or Butter
• 1 inch Ginger, grated
• 2-3 Green Chilies, slit (adjust to taste)
• 1 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 2 tbsp Cashew Paste (soaked cashews blended into a smooth paste)
• 2 tbsp Almond Paste (soaked almonds blended into a smooth paste)
• 2 large Tomatoes, pureed
• 1 cup Milk
• ½ cup Cream
• 1 tbsp Kasuri Methi (dried fenugreek leaves), crushed
• Salt to taste
• Fresh Coriander leaves, for garnish

Instructions:

1. Prepare the Paneer: Gently fry the paneer cubes in a pan with a little ghee or butter until lightly golden. This helps prevent them from crumbling in the gravy. Alternatively, you can soak them in warm water for 15 minutes to soften them.
2. Sauté the Aromatics: In a pan, heat the ghee or butter over medium heat. Add the grated ginger and slit green chilies. Sauté for a minute until fragrant, being careful not to burn the ginger.
3. Add the Spices: Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute until the spices release their aroma.
4. Cook the Tomato Puree: Add the tomato puree to the pan. Cook for 5-7 minutes, stirring occasionally, until the puree thickens and the raw smell disappears.
5. Incorporate the Nut Pastes: Add the cashew paste and almond paste to the tomato mixture. Mix well and cook for another 2-3 minutes until everything is well combined.
6. Add Milk and Cream: Gradually pour in the milk, stirring continuously to prevent lumps. Bring the gravy to a simmer. Add the cream and mix gently.
7. Add the Paneer: Gently add the fried or softened paneer cubes to the gravy. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
8. Finish and Serve: Crush the Kasuri Methi between your palms and add it to the gravy. Mix well. Season with salt to taste. Garnish with fresh coriander leaves.
9. Serve Hot: Serve the Shahi Paneer hot with naan, roti, or rice. It’s a truly satisfying and flavorful meal!

This Shahi Paneer recipe without onion and garlic is surprisingly flavorful and rich. The nut pastes add a wonderful creamy texture, while the spices provide a delightful warmth. Experiment with different spice levels to find your perfect balance. Enjoy the process and savor every bite!

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Shahi Paneer Without Onion Garlic - Zayka Ka Tadka

www.zaykakatadka.comShahi Paneer Without Onion Garlic - Zayka Ka Tadka

Shahi paneer without onion garlic. shahi paneer without onion garlic