shahi paneer recipe no onion garlic Aditi's kitchen: jain shahi paneer / without onion & garlic recipe

Indulge in the rich and creamy flavors of Jain Shahi Paneer, a delightful dish crafted without onion and garlic, yet brimming with traditional spices and textures. This recipe offers a satisfying and aromatic culinary experience perfect for special occasions or a comforting weeknight meal.

Jain Shahi Paneer Recipe

This Jain Shahi Paneer recipe provides a flavorful alternative to the traditional dish, ideal for those following a Jain diet or preferring to avoid onion and garlic. The absence of these ingredients doesn’t compromise the richness or depth of flavor, thanks to the carefully selected blend of aromatic spices and creamy textures.

Ingredients:

• 200g Paneer (Indian Cheese), cubed
• 1 cup Tomato Puree (fresh or canned)
• 1/2 cup Cashews, soaked in warm water for 30 minutes
• 1/4 cup Milk Cream or Heavy Cream
• 2 tbsp Ghee or Butter
• 1 tsp Ginger Paste
• 1/2 tsp Green Chili Paste (optional, adjust to taste)
• 1/2 tsp Turmeric Powder
• 1 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 1/2 tsp Garam Masala
• 1/4 tsp Dried Fenugreek Leaves (Kasuri Methi), crushed
• 1/4 cup Water (or as needed to adjust gravy consistency)
• 2 tbsp chopped Coriander Leaves, for garnish
• Salt to taste

Instructions:

1. Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside.
2. Sauté the Spices: Heat ghee or butter in a pan over medium heat. Add ginger paste and green chili paste (if using) and sauté for a few seconds until fragrant.
3. Add Tomato Puree: Add the tomato puree to the pan and cook for 5-7 minutes, stirring occasionally, until the puree thickens and the raw smell disappears.
4. Incorporate Spice Powders: Add turmeric powder, red chili powder, and coriander powder to the tomato puree. Sauté for another minute, ensuring the spices don’t burn.
5. Add Cashew Paste: Stir in the cashew paste and cook for 2-3 minutes, stirring continuously, until the mixture thickens slightly.
6. Simmer the Gravy: Add water to adjust the gravy consistency to your preference. Bring the gravy to a simmer and cook for 5 minutes, stirring occasionally.
7. Add Paneer and Cream: Gently add the paneer cubes to the gravy. Stir in the milk cream or heavy cream.
8. Season and Simmer: Add salt to taste and garam masala. Crush the dried fenugreek leaves between your palms and add them to the gravy. Mix gently and simmer for another 5 minutes, allowing the paneer to absorb the flavors.
9. Garnish and Serve: Garnish with chopped coriander leaves. Serve hot with naan, roti, or rice.

Enjoy this flavorful Jain Shahi Paneer, a testament to the fact that delicious and satisfying dishes can be created without onion and garlic. The creamy texture and aromatic spices make it a true culinary delight.

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Aditi’s Kitchen: Jain Shahi Paneer / Without Onion & Garlic Recipe

aditijainnahata.blogspot.comAditi’s Kitchen: Jain Shahi Paneer / Without Onion & Garlic Recipe

Aditi’s kitchen: jain shahi paneer / without onion & garlic recipe. Aditi’s kitchen: jain shahi paneer / without onion & garlic recipe