Craving a restaurant-quality Shahi Paneer but don’t want to leave the house? You’re in luck! This recipe makes it easy to create this creamy, dreamy Indian favorite in your own kitchen. Get ready to indulge in a rich and flavorful dish that’s perfect for a special occasion or a comforting weeknight meal.
Shahi Paneer Recipe: A Culinary Masterpiece
This recipe delivers a truly authentic Shahi Paneer experience. The key is using high-quality ingredients and allowing the flavors to meld together beautifully. From the creamy tomato-based gravy to the tender paneer, every element contributes to a symphony of flavors that will tantalize your taste buds.
Ready to get cooking? Here’s everything you need:
Ingredients:
- 200g Paneer, cut into cubes
- 2 tbsp Oil or Ghee
- 1 tsp Cumin Seeds (Jeera)
- 1 inch Cinnamon Stick
- 2-3 Green Cardamoms
- 1-2 Bay Leaves
- 1 medium 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
- 400g Tomato Puree
- 1/2 cup Cashew Paste (soaked cashews blended into a smooth paste)
- 1/4 cup Fresh Cream
- 2 tbsp Butter
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently fry the paneer cubes in a pan with a little oil or ghee until lightly golden. This helps them hold their shape in the gravy. You can also skip this step and directly add the paneer to the gravy if you prefer a softer texture. Set aside.
- Temper the Spices: Heat oil or ghee in a pan. Add cumin seeds, cinnamon stick, green cardamoms, and bay leaves. Sauté for a minute until fragrant.
- Sauté the Aromatics: Add finely chopped onions and sauté until golden brown. Then, add ginger-garlic paste and cook for another minute until the raw smell disappears.
- Add the Spices: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a few seconds, ensuring the spices don’t burn.
- Cook the Gravy: Pour in the tomato puree and salt. Cook for about 10-15 minutes, or until the gravy thickens and the oil starts to separate. Stir occasionally to prevent sticking.
- Add Cashew Paste: Stir in the cashew paste and cook for another 5 minutes. This will give the gravy a rich and creamy texture.
- Incorporate the Paneer: Gently add the fried paneer cubes to the gravy. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
- Finish with Cream and Butter: Stir in the fresh cream and butter. Cook for a minute until everything is well combined.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
Enjoy your homemade Shahi Paneer! This recipe is a guaranteed crowd-pleaser. You can adjust the spice level to your liking by adding more or less red chili powder. Feel free to experiment with other garnishes, such as a sprinkle of kasuri methi (dried fenugreek leaves) for added flavor and aroma. Bon appétit!
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