Oh my goodness, you guys, I’ve been experimenting in the kitchen again, and I’m just so excited to share this with you! I’ve always been a bit intimidated by Indian cuisine, it seems so complex, but I decided to take the plunge and try making Shahi Paneer. And let me tell you, it was surprisingly easy and absolutely divine! It’s creamy, rich, and just bursting with flavor. Perfect for a cozy night in, or even a fancy dinner party. Let’s dive right in!
Shahi Paneer: A Royal Treat
This recipe is inspired by my deep dive into paneer dishes. This particular Shahi Paneer is incredibly satisfying, and the best part is, you probably have most of the ingredients in your pantry already. Get ready to impress your friends and family with this restaurant-quality dish!
Ingredients You’ll Need:
- 1 pound Paneer, cut into cubes
- 2 tablespoons Ghee or Butter
- 1 teaspoon Cumin Seeds
- 1 large Onion, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder (adjust to your spice preference!)
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Garam Masala
- 1 (14.5 ounce) can Crushed Tomatoes
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Heavy Cream
- 2 tablespoons chopped Cilantro, for garnish
- Salt to taste
Let’s Get Cooking!
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little bit of water. Set aside. This is key to the creamy texture!
- Sauté the Aromatics: Heat ghee or butter in a pan over medium heat. Add cumin seeds and let them splutter. Add the chopped onion and sauté until golden brown. This builds a beautiful base flavor.
- Add the Spices: Add ginger-garlic paste and sauté for another minute until fragrant. Then, add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly, to prevent burning.
- Incorporate the Tomatoes and Cashew Paste: Add the crushed tomatoes and cashew paste. Mix well and cook for about 5-7 minutes, or until the mixture thickens slightly. Keep stirring!
- Add the Paneer: Gently add the paneer cubes to the gravy. Stir carefully to coat the paneer evenly with the sauce. Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors. Don’t overcook the paneer, or it will become rubbery.
- Finish with Cream and Garnish: Stir in the heavy cream and salt to taste. Mix well and cook for another minute. Garnish with chopped cilantro.
- Serve and Enjoy! Serve hot with naan bread, rice, or roti. Garnish with a little extra cream for presentation!
Seriously, this Shahi Paneer is so good, I’ve already made it twice this week! I hope you give it a try and let me know what you think. Happy cooking!
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