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

Indulge in a culinary masterpiece with this exquisite Jain Shahi Paneer recipe, meticulously crafted without the use of onion and garlic. This dish offers a delectable alternative for those adhering to Jain dietary restrictions, while still delivering the rich and creamy flavors synonymous with traditional Shahi Paneer.

Aditi’s Kitchen: Jain Shahi Paneer Recipe

This version of Shahi Paneer is a delightful exploration of aromatic spices and creamy textures, perfect for a special occasion or a comforting weeknight meal. Prepare to be amazed by the depth of flavor achieved without the usual pungent ingredients. The key is to balance the sweetness of the tomatoes and cashews with the warmth of the spices and the richness of the cream.

### Ingredients:

• 200g Paneer (Indian cheese), cubed
• 2 large Tomatoes, roughly chopped
• 1/2 cup Cashews
• 1-inch Ginger, grated
• 2 Green Chilies, slit (adjust to taste)
• 1 tsp Turmeric powder
• 1 tsp Red Chili powder (adjust to taste)
• 1 tsp Coriander powder
• 1/2 tsp Garam Masala
• 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
• 1/2 cup Fresh Cream
• 2 tbsp Ghee or Oil
• Salt to taste
• Fresh Cilantro, chopped for garnish

Instructions:

1. Prepare the Cashew Paste: Soak the cashews in warm water for about 30 minutes to soften them. Drain the water and grind the cashews into a smooth paste using a little water. Set aside.
2. Sauté the Tomatoes: Heat ghee or oil in a pan. Add the grated ginger and green chilies. Sauté for a minute until fragrant.
3. Cook the Tomato Base: Add the chopped tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and release their juices. Stir occasionally to prevent sticking.
4. Incorporate the Cashew Paste: Add the cashew paste to the tomato mixture. Cook for another 5-7 minutes, stirring continuously, until the mixture thickens slightly and the oil starts to separate from the sides.
5. Add the Paneer and Spices: Gently add the paneer cubes to the gravy. Be careful not to break them. Stir in the garam masala, kasuri methi, and salt. Mix well, ensuring the paneer is coated evenly with the gravy.
6. Simmer and Finish: Reduce the heat to low, cover the pan, and simmer for about 10-15 minutes, allowing the paneer to absorb the flavors.
7. Add the Cream: Stir in the fresh cream and cook for another 2-3 minutes. Do not boil after adding the cream, as it may curdle.
8. Garnish and Serve: Garnish with fresh cilantro leaves. Serve hot with naan, roti, or rice.

Enjoy this delightful Jain Shahi Paneer, a testament to the fact that exceptional flavors can be achieved without the conventional use of onion and garlic. The creamy texture and aromatic spices will surely leave you wanting more!

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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