Hey there, foodie friends! Craving something rich, creamy, and totally satisfying? Let’s talk Shahi Paneer! This dish is like a warm hug on a plate, seriously. It’s got that perfect blend of sweet, savory, and just a hint of spice that’ll make your taste buds sing. You know, the kind of dish that’s perfect for a special occasion, or even just a cozy night in. So, are you ready to ditch the takeout menu and whip up some magic in your own kitchen? Let’s dive in!
Shahi Paneer: Fit for a King (or Queen!)
Feast your eyes on this beauty! Aromatic spices meet tender paneer in a luxurious gravy. Are you ready to make this Shahi Paneer dream a delicious reality?
Alright, before we get cooking, let’s gather our ingredients. Don’t worry, it’s not as complicated as it sounds! We’ll break it down for you.
Ingredients:
- Paneer (Indian Cheese): 250g, cut into cubes. Fresh paneer is key! Aim for that soft, milky goodness.
- Tomatoes: 2 large, pureed. The riper, the sweeter!
- Onions: 1 medium, finely chopped. Don’t skimp on the chopping, we want them to melt into the gravy.
- Ginger-Garlic Paste: 1 tablespoon. Freshly made is best, but store-bought works in a pinch.
- Cashews: 1/4 cup, soaked in warm water for at least 30 minutes. These are the secret to that creamy texture!
- Cream: 1/2 cup. Heavy cream is what gives it that rich, decadent flavor.
- Ghee or Oil: 2 tablespoons. Ghee adds a lovely nutty flavor, but oil is a fine substitute.
- Spices:
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to your spice preference!)
- Garam Masala: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Sugar: 1/2 teaspoon (to balance the acidity of the tomatoes)
- Salt: To taste
- Fresh Coriander Leaves: For garnish
Okay, got everything? Awesome! Let’s get this show on the road!
Instructions:
- Fry the Paneer (Optional): You can gently fry the paneer cubes in a little ghee or oil until lightly golden. This helps them hold their shape better in the gravy. If you prefer a softer texture, skip this step.
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside.
- Sauté the Aromatics: Heat ghee or oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until fragrant.
- Add the Tomato Puree: Pour in the tomato puree and cook for 5-7 minutes, or until the tomatoes are cooked through and the raw smell disappears.
- Add the Spices: Add turmeric powder, red chili powder, cumin powder, and salt. Cook for another 2-3 minutes, stirring constantly, until the spices are well combined.
- Introduce the Cashew Paste: Stir in the cashew paste and cook for 2-3 minutes, until the gravy thickens slightly.
- Add the Paneer: Gently add the paneer cubes to the gravy and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- The Finishing Touches: Stir in the cream, sugar, and garam masala. Simmer for another 2-3 minutes. Crush the kasuri methi between your palms and sprinkle it over the gravy. This adds a unique aroma and flavor.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
And there you have it! Your very own, homemade Shahi Paneer! Trust me, the aroma alone is enough to make you drool. Serve it hot, maybe with some warm naan bread, and get ready for a flavor explosion! Don’t be afraid to adjust the spices to your liking. Remember, cooking is all about having fun and experimenting! Enjoy!
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