Craving something rich, creamy, and utterly delicious, but without the onion and garlic? Look no further! This Jain Shahi Paneer recipe is a game-changer. Trust me, you won’t even miss the usual suspects. Get ready to experience a burst of flavor that’s both comforting and elegant.
Aditi’s Kitchen: Jain Shahi Paneer - A Regal Treat!
Feast your eyes on this creamy, dreamy Jain Shahi Paneer! It’s a celebration of flavors, perfect for special occasions or simply when you want to treat yourself to something extraordinary. This recipe, inspired by Aditi’s Kitchen, is surprisingly simple and delivers restaurant-quality results. Let’s dive in!
### Ingredients:
- 250g Paneer (Indian Cheese), cut into cubes
- 2 tbsp Ghee (Clarified Butter) or Oil
- 1 inch Ginger, finely grated
- 2-3 Green Chilies, slit lengthwise (adjust to your spice preference)
- 1 tsp Cumin Seeds (Jeera)
- 1/2 tsp Turmeric Powder (Haldi)
- 1 tsp Red Chili Powder (adjust to your spice preference)
- 1 tsp Coriander Powder (Dhaniya)
- 1/2 tsp Garam Masala
- 1/4 tsp Asafoetida (Hing) - optional, but adds a unique flavor
- 1 cup Tomato Puree (fresh or canned)
- 1/2 cup Cashew Paste (soaked cashews blended with a little water)
- 1/4 cup Fresh Cream
- 2 tbsp Milk
- 1 tbsp Sugar (optional, to balance acidity)
- Salt to taste
- Fresh Coriander Leaves, chopped for garnish
Instructions:
- Prepare the Paneer: Gently pan-fry the paneer cubes in a little ghee or oil until lightly golden brown on all sides. This helps to prevent them from crumbling in the gravy. Remove and set aside.
- Temper the Spices: In the same pan, heat the remaining ghee or oil. Add the cumin seeds and asafoetida (if using). Let them splutter for a few seconds.
- Sauté the Aromatics: Add the grated ginger and slit green chilies. Sauté for a minute until fragrant. Be careful not to burn the ginger.
- Cook the Tomatoes: Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook for about 5-7 minutes, stirring occasionally, until the tomatoes are well cooked and the oil starts to separate. This is crucial for a good flavor base.
- Add the Cashew Paste: Stir in the cashew paste. Cook for another 2-3 minutes, stirring continuously, until the mixture thickens slightly.
- Simmer the Gravy: Add 1/2 cup of water to the gravy. Bring it to a simmer and cook for 5 minutes, stirring occasionally, allowing the flavors to meld together.
- Add the Paneer: Gently add the fried paneer cubes to the gravy. Simmer for another 5 minutes, allowing the paneer to absorb the flavors of the gravy.
- Finish and Serve: Stir in the fresh cream, milk, garam masala, sugar (if using), and salt to taste. Cook for a minute or two until heated through. Garnish with fresh coriander leaves.
- Serve Hot: Serve hot with roti, naan, or rice. Enjoy this rich and flavorful Jain Shahi Paneer!
This Jain Shahi Paneer is a testament to the fact that you can create incredibly flavorful dishes without onion and garlic. The cashew paste adds richness and creaminess, while the carefully balanced spices create a symphony of flavors. Give this recipe a try and let me know what you think! Don’t forget to adjust the spice levels 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