Craving a restaurant-worthy Shahi Paneer but don’t want to leave the house? Let’s dive into making this creamy, flavorful dish right in your own kitchen. It’s surprisingly simple and tastes absolutely divine!
Punjabi Style Shahi Paneer
Here’s a peek at what we’re aiming for – a rich, aromatic Shahi Paneer that will impress your family and friends.
Ready to get started? Let’s gather our ingredients and follow these easy steps!
Ingredients:
- 200g Paneer (Indian Cheese), cubed
- 2 medium onions, finely chopped
- 1 inch ginger, grated
- 2 cloves garlic, minced
- 2 medium tomatoes, pureed
- 1/2 cup cashew nuts
- 2 tbsp cream
- 1 tbsp butter
- 1 tsp red chili powder (adjust to your spice preference)
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp kasuri methi (dried fenugreek leaves), crushed
- 2 green chilies, slit (optional)
- 2 tbsp oil
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
- Prepare the Cashew Paste: Soak cashew nuts in warm water for at least 30 minutes. Grind them into a smooth paste using a little bit of water. This will give our Shahi Paneer its creamy texture.
- Sauté the Onions: Heat oil in a pan or pot. Add chopped onions and sauté until they turn golden brown. This is a crucial step, as the caramelized onions form the base of the flavor.
- Add Ginger-Garlic Paste: Add grated ginger and minced garlic to the onions. Sauté for another minute until the raw smell disappears. Be careful not to burn the garlic!
- Cook the Tomatoes: Pour in the tomato puree. Add red chili powder, turmeric powder, and coriander powder. Cook the mixture until the oil starts to separate from the sides of the pan. This usually takes about 5-7 minutes.
- Add Cashew Paste: Now, add the cashew paste we prepared earlier. Mix well and cook for another 2-3 minutes. Make sure to stir constantly to prevent sticking.
- Simmer with Water: Add about 1 cup of water to the gravy. Bring it to a simmer. Adjust the amount of water depending on how thick you want your gravy.
- Add Paneer and Green Chilies: Gently add the cubed paneer to the gravy. If using, add the slit green chilies at this point. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Finish with Cream, Butter, and Garam Masala: Stir in the cream and butter. Add garam masala and crushed kasuri methi. Mix gently and cook for another minute. The cream will give the dish a beautiful richness, and the kasuri methi will add a unique aroma.
- Season and Garnish: Season with salt to taste. Garnish with fresh coriander leaves.
- Serve: Serve hot with naan, roti, rice, or your favorite Indian bread.
And there you have it! A delicious, restaurant-quality Shahi Paneer made with love in your own kitchen. Enjoy!
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