shahi paneer recipe in english written pdf Shahi paneer

Alright, let’s talk about Shahi Paneer. This dish is absolutely divine! I’ve been tinkering with my own version and I think I’ve finally nailed it. It’s creamy, rich, and just bursting with flavor. Perfect for a cozy night in or to impress some friends at a dinner party. So gather your ingredients, put on some tunes, and let’s get cooking!

Shahi Paneer

This Shahi Paneer recipe is a decadent and flavorful vegetarian dish that is perfect for any occasion. The creamy tomato-based sauce is infused with aromatic spices and cashews, creating a rich and luxurious flavor that perfectly complements the soft and tender paneer cheese.

Ingredients:

• 200g Paneer, cubed
• 2 tbsp Ghee or Butter
• 1 tsp Cumin Seeds
• 1 Bay Leaf
• 1-inch Cinnamon Stick
• 2-3 Green Cardamoms
• 1 medium Onion, finely chopped
• 1 tbsp Ginger-Garlic Paste
• 2 medium Tomatoes, pureed
• 1/2 cup Cashews, soaked in warm water for 30 minutes
• 1/4 cup Fresh Cream
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder (adjust to taste)
• 1/2 tsp Garam Masala
• 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
• Salt to taste
• Fresh Coriander Leaves, chopped for garnish

Instructions:

1. First, soak the cashews in warm water for about 30 minutes. This helps them blend into a smooth paste, creating that signature creamy texture.
2. While the cashews are soaking, heat the ghee or butter in a pan or pot over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and green cardamoms. Sauté for a minute until fragrant.
3. Add the finely chopped onion and sauté until golden brown. This is key – don’t rush it! The browned onions are where a lot of the flavor comes from.
4. Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
5. Now, add the tomato puree, turmeric powder, and red chili powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are well cooked and the oil starts to separate from the mixture.
6. Drain the soaked cashews and grind them into a smooth paste using a little water. Add this cashew paste to the tomato-onion mixture. Cook for another 2-3 minutes, stirring constantly to prevent sticking.
7. Add salt to taste and garam masala. Mix well.
8. Gently add the cubed paneer to the sauce. Be careful not to break the paneer. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the sauce.
9. Stir in the fresh cream and crushed kasuri methi. Mix gently and simmer for another 2-3 minutes.
10. Garnish with fresh coriander leaves.
11. Serve hot with naan bread, roti, or rice. Enjoy! It’s honestly amazing! The creaminess combined with the subtle spice is just perfection. Trust me, you’ll want to make this again and again.

This Shahi Paneer is a showstopper. It’s surprisingly easy to make, but it tastes like you’ve been slaving away in the kitchen for hours. It’s the perfect dish to bring a little bit of restaurant-quality deliciousness to your home cooking. Don’t be afraid to adjust the spices to your liking - that’s the beauty of cooking! Experiment and find what tastes best to you. Happy cooking!

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