Alright, let’s talk about Shahi Paneer. I recently tried making it at home and, honestly, it was way easier than I thought. That rich, creamy texture? The subtle sweetness and those warm spices? Seriously, it’s like comfort food in a bowl. It’s definitely a dish that impresses, especially when you’re trying to branch out from your usual weeknight dinners.
Shahi Paneer Recipe
Here’s the recipe I used, along with some tips and tricks I picked up along the way. Get ready for some deliciousness!
### Ingredients:
- 200g Paneer, cubed
- 2 tbsp Oil or Ghee
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 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 large Tomatoes, pureed
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 2 tbsp Milk
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently cube the paneer. You can lightly pan-fry it in a little butter or ghee for a golden-brown color, but it’s optional. I find it holds its shape better if you pan-fry it, but either way works.
- Sauté the Aromatics: Heat the oil or ghee in a pan over medium heat. Add the cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Let them sizzle for a few seconds until fragrant. This is where the magic starts!
- Cook the Onions and Ginger-Garlic: Add the chopped onion and sauté until golden brown. This usually takes about 5-7 minutes. Don’t rush this step; well-browned onions are key for the depth of flavor. Then, add the ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the Spices: Stir in the turmeric powder, red chili powder, coriander powder, and garam masala. Cook for about a minute, stirring constantly, to prevent burning. You might need to add a splash of water if the spices start to stick.
- Blend the Cashews: Drain the soaked cashews and blend them into a smooth paste using a little milk or water. This is what gives the sauce its richness.
- Cook the Tomato Puree: Add the tomato puree to the pan and cook until the oil starts to separate from the mixture. This usually takes around 8-10 minutes. Stir occasionally to prevent sticking.
- Combine Everything: Add the cashew paste and cook for another 2-3 minutes, stirring continuously.
- Add Paneer and Simmer: Gently add the paneer cubes to the gravy. Stir gently to coat them with the sauce. Add salt to taste. Simmer on low heat for about 5-7 minutes, allowing the paneer to absorb the flavors. Don’t overcook it, or the paneer can become rubbery.
- Finish and Serve: Stir in the fresh cream and milk. Mix well. Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Seriously, give this recipe a try. You won’t regret it! It’s the perfect way to impress your friends and family, or just treat yourself to a delicious and satisfying meal. Enjoy!
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