Alright folks, buckle up! Because we’re diving headfirst into the ROYAL realm… of paneer! Forget your mundane Monday meals, because we’re about to unleash a culinary masterpiece so ridiculously delicious, you’ll swear a Mughal emperor personally blessed your spice rack.
Behold! Shahi Paneer, Fit for a King (or at Least a Very Hungry You)
Seriously, look at that thing! It’s like paneer swam in a pool of creamy, tomato-y, cashew-y goodness. I wouldn’t be surprised if unicorns were involved in its creation. Now, before you run screaming for the nearest Indian takeaway, let me assure you: this is surprisingly easy to make. Even if your culinary skills peak at boiling water, you can conquer Shahi Paneer. Just follow these instructions, and prepare to be amazed (and possibly addicted).
First things first: the ammo. You’ll need:
- Paneer (obviously): About 250 grams. Cut into reasonably sized cubes. No need to be precise, we’re not building the Taj Mahal here.
- Tomatoes: 3-4 medium-sized, roughly chopped. We’re going for a rustic feel here, not laser precision.
- Onions: 1 medium-sized, chopped. Don’t cry, it’s just an onion. Think of the delicious Shahi Paneer you’re about to make!
- Ginger-Garlic Paste: 1 tablespoon. The dynamic duo that powers Indian cuisine.
- Cashews: About 15-20. Soaked in warm water for at least 30 minutes. They’re the secret weapon to creamy royalty.
- Cream: ½ cup. Full fat. We’re not counting calories today, folks.
- Ghee or Oil: 2 tablespoons. Ghee is awesome, but oil works too.
- Spices:
- Turmeric Powder: ½ teaspoon.
- Red Chili Powder: 1 teaspoon (adjust to your spice tolerance. If you can’t handle the heat, stay out of the Mughal kitchen!).
- Garam Masala: 1 teaspoon. The magic dust that ties everything together.
- Coriander Powder: 1 teaspoon.
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed. This adds a unique flavor you don’t want to skip.
- Salt: To taste. Because, well, you need salt.
- Sugar: ½ teaspoon. Just a pinch to balance the acidity of the tomatoes.
- Fresh Coriander Leaves: For garnish. Because everything looks better with a little green.
Alright, let’s get cooking! Here’s the battle plan:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside. This is the key to the sauce’s richness, so don’t skip this step!
- Sauté the Onions: Heat the ghee or oil in a pan. Add the chopped onions and sauté until golden brown. We’re talking beautifully browned, not just translucent. Be patient, it’s worth it.
- Add the Ginger-Garlic Paste: Sauté for another minute until fragrant. Don’t let it burn! Burnt garlic tastes like sadness.
- Add the Tomatoes: Cook until they soften and become mushy. This usually takes about 5-7 minutes. You should be able to easily smash them with the back of a spoon.
- Spice it Up!: Add turmeric powder, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes, stirring constantly, until the spices are well combined and the oil starts to separate.
- Blend the Sauce: Remove the mixture from the heat and let it cool slightly. Then, blend it into a smooth puree. Be careful when blending hot liquids! Trust me, you don’t want tomato sauce splattered all over your kitchen (or your face).
- Simmer and Stir: Pour the blended sauce back into the pan. Add the cashew paste and sugar. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens.
- The Grand Finale: Add the paneer cubes and cream. Gently stir to coat the paneer in the sauce. Simmer for another 2-3 minutes, just until the paneer is heated through. Don’t overcook the paneer, or it will become rubbery. Nobody wants rubbery paneer.
- Crush and Garnish: Crush the Kasuri Methi between your palms and sprinkle it over the Shahi Paneer. Add the garam masala and fresh coriander leaves.
- Serve and Devour: Serve hot with naan, roti, or rice. Prepare for a taste explosion that will transport you to the land of emperors and deliciousness!
And there you have it! Shahi Paneer so good, you’ll want to knight yourself. Enjoy!
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Janiye Shahi Paneer Recipe In Hindi Kuch Aasan Steps Me
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