Okay, so I tried making Shahi Paneer the other day, and it turned out absolutely divine! Creamy, rich, and just the perfect amount of spice. I had to share how I did it because you guys NEED this in your lives.
Shahi Paneer: A Culinary Adventure!
Here’s a glimpse of the final product. It’s seriously restaurant-quality, but made right in your own kitchen. Don’t be intimidated – it’s easier than you think!
First, gather your ingredients. Good quality paneer is key here, and don’t skimp on the cream! This is Shahi Paneer, after all. It’s supposed to be luxurious.
Ingredients:
- 200g Paneer, cubed
- 2 tbsp Oil or Ghee
- 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 Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 2 tbsp Butter
- Salt to taste
- Fresh Coriander leaves, for garnish
Instructions:
- Start by soaking the cashews in warm water. This will make them easier to grind into a smooth paste, which adds richness to the gravy.
- While the cashews are soaking, heat oil or ghee in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown. This is crucial for developing a deep, flavorful base for the Shahi Paneer.
- Add the ginger-garlic paste and sauté for another minute until the raw smell disappears. Be careful not to burn it!
- Now, pour in the tomato puree. Stir well and let it simmer for about 5-7 minutes, or until the tomatoes are cooked through and the oil starts to separate from the sides.
- Add the turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for another 2-3 minutes, stirring constantly to prevent the spices from burning.
- Drain the soaked cashews and grind them into a smooth paste using a little water. Add the cashew paste to the gravy and mix well. This will thicken the gravy and give it a creamy texture.
- Add salt to taste and simmer the gravy for another 5-7 minutes, allowing the flavors to meld together beautifully.
- Gently add the paneer cubes to the gravy. Be careful not to over-stir, as the paneer can break easily.
- Stir in the fresh cream and butter. This is what makes the Shahi Paneer truly decadent and luxurious. Simmer for another 2-3 minutes.
- Garnish with fresh coriander leaves and serve hot with naan, roti, or rice. I personally love it with garlic naan!
Seriously, the result is unbelievable. The creamy, slightly sweet, and subtly spiced gravy coats the paneer perfectly. It’s a dish that’s sure to impress everyone. Let me know if you try it!
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