Alright, folks, buckle up! We’re about to dive into the majestic, the creamy, the downright royal… Shahi Paneer! I’m not talking about your average, run-of-the-mill paneer dish. No, no, this is the kind of paneer that makes you feel like you should be wearing a crown while you eat it. Prepare to have your taste buds knighted.
Shahi Paneer - A Regal Delight
Behold! The glory that is Shahi Paneer. It’s so rich, it’s practically dripping in… well, cream. But don’t let that scare you. It’s easier than you think to make, even if you’re as culinarily challenged as I sometimes am. I mean, if *I* can do it, anyone can. So, grab your apron (or don’t, I’m not your mom) and let’s get this show on the road!
Ready to cook?
Ingredients:
- Paneer (Indian cheese): 250g, cut into cubes. Don’t even *think* about using that weird tofu stuff. We’re going for royalty here!
- Onion: 1 large, finely chopped. Prepare for the tears. It’s emotional onion-chopping, I swear.
- Tomatoes: 2 medium, pureed. Or, you know, use the canned stuff if you’re lazy. I won’t judge. (Okay, maybe a little.)
- Ginger-Garlic Paste: 1 tablespoon. This is where the magic happens.
- Cashews: 1/4 cup, soaked in warm water for at least 30 minutes. They’re the secret to the creamy sauce. Don’t skip them!
- Cream: 1/2 cup. Heavy cream, whipping cream, half-and-half… whatever floats your boat. Just make it creamy!
- Ghee or Oil: 2 tablespoons. Ghee gives it that authentic flavor, but oil works too.
- Spices:
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1 teaspoon (adjust to your spice preference)
- Garam masala: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed. This adds a unique flavor, but if you can’t find it, don’t sweat it.
- Sugar: 1/2 teaspoon. Just a pinch to balance the flavors.
- Salt: To taste. Because, you know, nobody likes bland food.
- Fresh Coriander Leaves: For garnish. Because everything looks better with a little green on top.
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside.
- Sauté the Onions: Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. This is important! Don’t rush it.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until fragrant.
- Add Tomato Puree: Pour in the tomato puree and cook until the oil starts to separate from the mixture. This usually takes about 5-7 minutes.
- Add Spices: Add turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder. Cook for another minute, stirring constantly to prevent burning.
- Add Cashew Paste: Stir in the cashew paste and cook for 2-3 minutes.
- Add Cream and Sugar: Pour in the cream and add the sugar. Mix well and simmer for 5 minutes.
- Add Paneer: Gently add the paneer cubes to the sauce. Be careful not to break them!
- Simmer and Season: Simmer for another 5-7 minutes, allowing the paneer to absorb the flavors of the sauce. Add salt to taste.
- Finish and Serve: Crush the kasuri methi between your palms and sprinkle it over the dish. Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
And there you have it! Shahi Paneer fit for a king (or at least a very hungry person). Now go forth and conquer your kitchen! And don’t forget to brag to all your friends about how you made restaurant-quality Shahi Paneer. They’ll be so jealous. Bon appétit!
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Shahi Paneer Recipe Restaurant Style - Pikturenama
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