Shahi Paneer, a dish originating from the Mughal era, is a creamy, rich, and flavorful North Indian curry that’s sure to impress. It’s perfect for special occasions or when you want to indulge in a truly decadent vegetarian meal. This recipe simplifies the process, guiding you through the steps to create an authentic Shahi Paneer experience in your own kitchen.
Shahi Paneer Recipe
Here’s a breakdown of the ingredients you’ll need and the step-by-step instructions for creating this culinary masterpiece:
### Ingredients:
- 250g Paneer (Indian cheese), cut into cubes
- 2 large onions, finely chopped
- 2 large tomatoes, pureed
- 1 inch ginger, grated
- 2-3 cloves garlic, minced
- 1/2 cup cashew nuts, soaked in warm water for 30 minutes
- 1/4 cup fresh cream
- 2 tablespoons ghee or oil
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/4 teaspoon kasuri methi (dried fenugreek leaves), crushed
- 2-3 green chilies, slit (optional)
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashew nuts and grind them into a smooth paste using a little water. Set aside. This paste is crucial for the creamy texture of the Shahi Paneer.
- Sauté the Onions: Heat ghee or oil in a pan. Add the finely chopped onions and sauté them until they turn golden brown. Properly caramelized onions are key to the dish’s flavor.
- Add Ginger-Garlic: Add the grated ginger and minced garlic to the pan and sauté for another minute until the raw smell disappears. Be careful not to burn the garlic.
- Cook the Tomato Puree: Pour in the tomato puree and cook for 5-7 minutes, or until the tomatoes are cooked through and the oil starts to separate from the sides. Stir occasionally to prevent sticking.
- Add the Spice Powders: Add the red chili powder, turmeric powder, and coriander powder. Sauté for a minute until the spices are well combined with the tomato mixture.
- Incorporate the Cashew Paste: Add the cashew paste and mix well. Cook for another 2-3 minutes, stirring continuously, until the mixture thickens slightly.
- Add Water and Simmer: Add 1/2 cup of water to adjust the consistency. Simmer the gravy for 5-7 minutes, allowing the flavors to meld together. If you prefer a thinner gravy, add more water.
- Add Paneer and Green Chilies (Optional): Gently add the paneer cubes and slit green chilies (if using) to the gravy. Stir gently to avoid breaking the paneer.
- Finish with Cream, Garam Masala, and Kasuri Methi: Stir in the fresh cream and garam masala. Crush the kasuri methi between your palms and add it to the curry. The kasuri methi adds a unique aroma and flavor.
- Simmer and Season: Simmer for another 2-3 minutes. Add salt to taste.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, rice, or paratha.
Enjoy your homemade Shahi Paneer! This recipe provides a rich and satisfying experience, bringing the authentic taste of this royal dish to your table. Feel free to adjust the spices to your preference for a truly personalized culinary creation.
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