Craving something rich and creamy? Shahi Paneer is the answer! I’m so excited to share a simple yet delicious Shahi Paneer recipe with you. It’s perfect for a cozy night in or a special occasion. Let’s get started!
Shahi Paneer: A Royal Treat
This recipe brings the authentic flavors of Shahi Paneer right to your kitchen. It’s easier than you think, and the result is unbelievably satisfying. Get ready to impress your friends and family!
Here’s what you’ll need:
Ingredients:
- 250g Paneer (Indian Cottage Cheese), cubed
- 2 tbsp Oil or Ghee
- 1 Bay Leaf
- 1 Cinnamon Stick (1 inch)
- 2-3 Green Cardamoms, slightly crushed
- 1 Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 2 Tomatoes, pureed
- 1/2 cup Cashew Paste (soaked cashews ground to a smooth paste)
- 1/4 cup Fresh Cream
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves), crushed
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently cube the paneer and set aside. You can optionally shallow fry the paneer cubes until lightly golden for a slightly firmer texture. I personally prefer them soft, though!
- Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add the bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
- Brown the Onions: Add the finely chopped onion and sauté until golden brown. This step is crucial for developing the rich flavor of the dish, so be patient and let them caramelize nicely.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Spice Powders: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly to prevent burning.
- Cook the Tomato Puree: Pour in the tomato puree and cook until the oil separates from the sides of the pan. This indicates that the tomatoes are cooked through.
- Incorporate Cashew Paste: Add the cashew paste and mix well. Cook for a couple of minutes until the mixture thickens slightly.
- Add the Paneer: Gently add the paneer cubes to the gravy and mix gently to coat them with the sauce.
- Simmer: Add salt to taste and simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy. Don’t overcook, or the paneer will become rubbery.
- Finish with Cream and Kasuri Methi: Stir in the fresh cream and crushed kasuri methi. Mix well and cook for another minute. The cream adds richness and the kasuri methi provides a lovely aroma.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Enjoy your homemade Shahi Paneer! It’s a dish that’s sure to bring smiles to everyone’s faces.
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