Hey there, friend! Craving something creamy, rich, and totally satisfying? Let’s whip up some Shahi Paneer, the king of Indian curries! This isn’t just any paneer dish, it’s fit for royalty – or at least, a really cozy night in. Get ready for a flavor explosion that’ll have you saying “wah!” after every bite.
Shahi Paneer – The Creamy Dream!
Feast your eyes on this beauty! Shahi Paneer, with its velvety smooth gravy and melt-in-your-mouth paneer cubes, is pure comfort food at its finest. It’s surprisingly easy to make at home and tastes even better than takeout! Get ready to impress your family and friends with this classic Indian delicacy.
Alright, let’s gather our ingredients. Don’t worry if you don’t have everything – feel free to substitute or adjust to your liking. That’s the beauty of cooking, right?
Ingredients:
* **Paneer (Indian Cheese):** 250g, cut into cubes (fresh paneer is key!) * **Tomatoes:** 2 large, pureed (canned or fresh, your choice) * **Onions:** 1 medium, finely chopped * **Ginger-Garlic Paste:** 1 tablespoon (freshly made is always best!) * **Cashews:** 1/4 cup, soaked in warm water for 30 minutes (for that creamy richness) * **Cream:** 1/2 cup (heavy cream or cooking cream works) * **Ghee or Oil:** 2 tablespoons (ghee adds a lovely aroma) * **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 * **Sugar:** 1 teaspoon (balances the acidity) * **Salt:** To taste * **Fresh Coriander Leaves:** For garnish ### Instructions:
Okay, we’re ready to cook! Follow these simple steps and you’ll be enjoying restaurant-quality Shahi Paneer in no time.
- **Prepare the Cashew Paste:** Drain the soaked cashews and grind them into a smooth paste with a little bit of water. This is the secret to the creamy gravy! 2. **Sauté the Aromatics:** Heat ghee or oil in a pan. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and sauté for another minute until fragrant. 3. **Cook the Tomatoes:** Add the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 5-7 minutes, or until the oil starts to separate from the mixture. This step is crucial for developing the flavors. 4. **Add the Cashew Paste:** Stir in the cashew paste and cook for another 2-3 minutes. 5. **Simmer the Gravy:** Add about 1 cup of water (or more, depending on your desired consistency) and bring to a simmer. Add salt and sugar. 6. **Incorporate the Paneer:** Gently add the paneer cubes to the gravy. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors. 7. **Finish with Cream and Garam Masala:** Stir in the cream and garam masala. Simmer for another minute. 8. **Kasuri Methi Magic:** Crush the kasuri methi between your palms and sprinkle it over the curry. This adds a wonderful aroma and flavor. 9. **Garnish and Serve:** Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice. There you have it! Shahi Paneer that’s fit for a king (or queen!). Don’t be afraid to experiment with the spices and adjust the recipe to your liking. Cooking is all about having fun and creating something delicious. Enjoy!
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