Alright, y’all, let’s get into this *shahi paneer* situation! This ain’t yo mama’s quick weeknight dinner, but honey, it’s worth every single second. We talkin’ rich, creamy, and downright decadent. So grab your spices and let’s get cookin'!
Shahi Paneer: Fit for Royalty (or at least a really good Sunday dinner)
Listen, this Shahi Paneer recipe is the bomb. It’s got that restaurant-quality flavor, but you can whip it up right in your own kitchen. We’re talkin’ tender paneer simmered in a velvety tomato-based gravy, infused with aromatic spices and a touch of sweetness. It’s the perfect dish to impress your friends and fam, or just treat yourself to something special. So ditch that takeout menu and let’s make some magic!
Now, you know I gotta break down the ingredients for you. Don’t get scared by the list, most of it is pantry staples. Just gather everything up and trust the process!
**Ingredients:** * **For the Paneer:** * 1 lb Paneer, cut into cubes * 1 tbsp Ghee or Oil * **For the Gravy:** * 2 tbsp Ghee or Oil * 1 tsp Cumin Seeds (Jeera) * 1 Bay Leaf (Tej Patta) * 1 inch Cinnamon Stick (Dalchini) * 2-3 Green Cardamoms (Elaichi), slightly crushed * 1 medium Onion, finely chopped * 1 tbsp Ginger-Garlic Paste * 2 large Tomatoes, pureed * 1/2 cup Cashews, soaked in warm water for 30 minutes * 1/4 cup Milk * 1 tsp Red Chili Powder (adjust to taste) * 1/2 tsp Turmeric Powder (Haldi) * 1 tsp Coriander Powder (Dhania) * 1/2 tsp Garam Masala * 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed * 1/2 cup Heavy Cream * Salt to taste * Fresh Cilantro, for garnish **Instructions:** 1. **Get the Paneer Right:** Heat ghee or oil in a pan over medium heat. Gently fry the paneer cubes until lightly golden brown on all sides. This gives them a nice texture and prevents them from crumbling in the gravy. Remove and set aside. Don’t overcrowd the pan. 2. **Build that Flavorful Base:** In the same pan, add more ghee or oil if needed. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant. 3. **Onion Time:** Add the chopped onion and sauté until golden brown. This is crucial for the flavor, so be patient! 4. **Ginger-Garlic Power:** Stir in the ginger-garlic paste and sauté for another minute until the raw smell disappears. 5. **Tomato Goodness:** Add the tomato puree and cook for 5-7 minutes, or until the tomatoes are cooked down and the oil starts to separate. This is when the magic happens! 6. **Cashew Cream Magic:** Drain the soaked cashews and grind them into a smooth paste using a little milk. This adds richness and creaminess to the gravy. 7. **Spice it Up!** Add red chili powder, turmeric powder, and coriander powder. Sauté for a minute to release the flavors. 8. **Gravy Time:** Pour in the cashew paste and mix well. Cook for 2-3 minutes. Add a little water if the gravy is too thick. 9. **Simmer and Simmer:** Add salt, garam masala, and crushed kasuri methi. Simmer for 5-7 minutes, allowing the flavors to meld together. 10. **Creamy Dreamy:** Stir in the heavy cream and simmer for another 2-3 minutes. This gives the gravy that luscious, velvety texture. 11. **Paneer Power:** Gently add the fried paneer cubes to the gravy and simmer for 5 minutes, or until the paneer is heated through. Be gentle so you don’t break the paneer. 12. **Garnish and Serve:** Garnish with fresh cilantro and serve hot with naan, roti, or rice. Now, tell me that ain’t a masterpiece! This Shahi Paneer is guaranteed to be a crowd-pleaser. So go ahead and try it out! Trust me, you won’t regret it! Enjoy, y’all! If you are searching about shahi paneer recipe | shahi paneer masala | shahi paneer ki sabji you’ve came to the right place. We have 1 Pictures about shahi paneer recipe | shahi paneer masala | shahi paneer ki sabji like shahi paneer recipe | shahi paneer masala | shahi paneer ki sabji and also shahi paneer recipe | shahi paneer masala | shahi paneer ki sabji. Here it is:
Shahi Paneer Recipe | Shahi Paneer Masala | Shahi Paneer Ki Sabji
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