Craving something rich, creamy, and utterly delicious? Get ready to indulge in the royal flavors of Shahi Paneer! This classic Indian dish is easier to make than you might think, and the result is a truly unforgettable culinary experience. We’re about to embark on a journey to create a restaurant-quality Shahi Paneer right in your own kitchen.
Shahi Paneer Recipe
Here’s everything you’ll need to create this masterpiece:
Ingredients:
- Paneer (Indian Cheese): 250 grams, cut into cubes
- Onions: 2 medium, finely chopped
- Tomatoes: 3 medium, pureed
- Ginger-Garlic Paste: 1 tablespoon
- Cashews: 1/4 cup, soaked in warm water for 30 minutes
- Cream: 1/2 cup
- Milk: 1/4 cup
- Ghee or Oil: 2 tablespoons
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to your spice preference)
- Coriander Powder: 1 teaspoon
- Garam Masala: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Sugar: 1/2 teaspoon (optional, to balance the acidity)
- Salt: To taste
- Fresh Coriander Leaves: For garnish, chopped
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little milk or water. Set aside.
- Sauté the Onions: Heat ghee or oil in a pan. Add the chopped onions and sauté until golden brown. This step is crucial for developing the flavor base. Don’t rush it!
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Tomato Puree: Pour in the tomato puree and cook until the tomatoes thicken and the oil starts to separate from the sides of the pan. This usually takes about 5-7 minutes. Keep stirring occasionally to prevent sticking.
- Add Spice Powders: Add turmeric powder, red chili powder, and coriander powder. Sauté for a minute, ensuring the spices don’t burn.
- Add Cashew Paste: Stir in the cashew paste and cook for another 2-3 minutes. The cashew paste adds richness and creaminess to the gravy.
- Add Cream and Milk: Reduce the heat to low. Gently stir in the cream and milk. Simmer for 2-3 minutes, stirring continuously to prevent the sauce from curdling.
- Add Paneer: Add the paneer cubes to the gravy. Gently mix to coat them evenly with the sauce.
- Simmer and Season: Simmer the Shahi Paneer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy. Add garam masala, kasuri methi (crushed between your palms to release its aroma), sugar (if using), and salt to taste.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or any Indian bread of your choice.
Enjoy your homemade Shahi Paneer! The creamy texture and aromatic spices are sure to impress. Experiment with the spice levels to find your perfect balance. This recipe is perfect for a special occasion or a comforting weeknight meal. Happy cooking!
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