shahi paneer recipe without onion and garlic Aditi's kitchen: jain shahi paneer / without onion & garlic recipe

Alright folks, let’s talk comfort food! I’ve been experimenting in the kitchen, and I stumbled upon something truly delightful: Jain Shahi Paneer. Now, I know what you’re thinking, “Jain?” Don’t let the name scare you! It just means it’s made without onion and garlic, which actually lets the other flavors shine even brighter. Trust me, you won’t miss them. It’s creamy, rich, and utterly satisfying. Perfect for a cozy night in. Let’s get started!

Jain Shahi Paneer (Without Onion & Garlic)

This recipe is a wonderfully aromatic and flavorful take on the classic Shahi Paneer. The absence of onion and garlic doesn’t detract from the taste; instead, it allows the subtle sweetness of the tomatoes and cashews to come forward, creating a luxuriously creamy and subtly spiced dish. It’s surprisingly easy to make, and the results are restaurant-worthy. Serve it with naan, roti, or rice for a truly comforting meal.

### Ingredients:

• 1 (14 ounce) package paneer, cut into cubes
• 2 tablespoons ghee (or butter)
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional, for a little kick!)
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup cashew nuts, soaked in warm water for 30 minutes
• 2 medium tomatoes, roughly chopped
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh cilantro, for garnish
• Salt to taste

Instructions:

1. First, let’s prepare the cashew tomato paste. Drain the soaked cashews and combine them with the chopped tomatoes in a blender. Blend until you have a smooth paste. Set aside.
2. Now, heat the ghee (or butter) in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the grated ginger and green chili (if using) and sauté for about a minute until fragrant. Be careful not to burn the ginger.
4. Add the turmeric powder, red chili powder, and coriander powder. Sauté for another minute, stirring constantly, to prevent burning. This is where the magic happens and the spices bloom!
5. Pour in the cashew tomato paste and cook for about 5-7 minutes, stirring frequently, until the paste thickens slightly and the oil starts to separate from the sides. This step is crucial for developing the rich flavor.
6. Add salt to taste and garam masala. Mix well.
7. Gently add the paneer cubes to the gravy and stir to coat them evenly. Be careful not to break the paneer.
8. Reduce the heat to low, cover the pan, and simmer for about 5-7 minutes, allowing the paneer to absorb the flavors.
9. Stir in the heavy cream and simmer for another 2-3 minutes, stirring gently. The cream adds a lovely richness and smoothness to the dish.
10. Garnish with fresh cilantro.
11. Serve hot with naan, roti, or rice. Enjoy! It’s even better the next day, after the flavors have had time to meld.

And there you have it! A delicious and satisfying Jain Shahi Paneer that’s perfect for any occasion. Don’t be afraid to adjust the spices to your liking. Happy cooking!

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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