Craving a rich and creamy Shahi Paneer, just like you’d get in a restaurant? Well, you’re in luck! I’ve put together everything you need to create this classic Indian dish right in your own kitchen. It’s surprisingly simple, and the results are absolutely divine. Get ready for a flavor explosion that will tantalize your taste buds.
Shahi Paneer Recipe
Let’s dive into the ingredients and the step-by-step process to achieve that authentic Shahi Paneer taste. This recipe will guide you through creating a luscious gravy and perfectly cooking the paneer to melt-in-your-mouth tenderness. Get ready to impress your friends and family!
Ingredients:
- 200g Paneer (Indian cheese), cubed
- 2 tbsp Oil or Ghee
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2-3 Green Cardamoms
- 1 medium Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 medium Tomatoes, pureed
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 cup Cashew Paste (soaked and ground cashews)
- 1/2 cup Fresh Cream
- 1 tbsp Kasuri Methi (dried fenugreek leaves), crushed
- Salt to taste
- Fresh Coriander Leaves, chopped (for garnish)
Instructions:
- Prepare the Paneer: Gently cube the paneer and optionally shallow fry it in a little oil or ghee until lightly golden. This adds a nice texture, but it’s perfectly fine to use it directly. If frying, remove and set aside.
- Temper the Spices: Heat oil or ghee in a pan over medium heat. Add the bay leaf, cinnamon stick, and green cardamoms. Sauté for a few seconds until fragrant.
- Sauté Onions: Add the finely chopped onion and sauté until golden brown. This is crucial for the flavor base.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Tomato Puree and Spices: Pour in the tomato puree, turmeric powder, red chili powder, coriander powder, and salt. Cook until the oil starts to separate from the masala, stirring frequently to prevent sticking. This usually takes about 5-7 minutes.
- Incorporate Cashew Paste: Add the cashew paste and mix well. Cook for another 2-3 minutes until the gravy thickens slightly. The cashew paste adds richness and creaminess.
- Add Paneer: Gently add the paneer cubes to the gravy and simmer for 5-7 minutes, allowing the paneer to absorb the flavors. Be careful not to overcook the paneer, as it can become rubbery.
- Finishing Touches: Stir in the fresh cream and garam masala. Mix well and simmer for another 2 minutes.
- Add Kasuri Methi: Crush the Kasuri Methi between your palms and sprinkle it over the Shahi Paneer. This adds a unique aroma and flavor.
- 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 impress and leave you feeling satisfied. Don’t be afraid to experiment with the spice levels to suit your taste. Happy cooking!
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