Alright folks, get your aprons ready because we’re diving headfirst into a dish that’s guaranteed to impress: Creamy Shahi Paneer. This isn’t your average weeknight meal; it’s a restaurant-quality North Indian curry that’s surprisingly easy to make at home. Trust me, the rich, creamy sauce and tender paneer will have everyone asking for seconds! It’s the perfect dish to elevate your dinner game. This recipe is guaranteed to transport your taste buds straight to the heart of India.
Creamy Shahi Paneer - A Culinary Masterpiece
Let’s get started! This recipe is all about building layers of flavor, so don’t skip any steps. The key to a truly exceptional Shahi Paneer is using high-quality ingredients and taking your time. The result is a creamy, flavorful delight. Get ready to enjoy a taste of India in your own kitchen.
- Paneer: 250g, cubed (fresh paneer is best!)
- Onion: 1 large, finely chopped
- Tomatoes: 2 medium, pureed
- Ginger-Garlic Paste: 1 tablespoon
- Cashews: 1/4 cup, soaked in warm water for 30 minutes
- Cream: 1/2 cup
- Ghee or Butter: 2 tablespoons
- Spices:
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (adjust to taste)
- Garam Masala: 1 teaspoon
- Cumin Powder: 1/2 teaspoon
- Coriander Powder: 1/2 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
- Sugar: 1/2 teaspoon (balances the acidity)
- Salt: To taste
- Fresh Coriander Leaves: For garnish
Instructions:
- Prepare the Paneer: Gently fry the paneer cubes in a little ghee or butter until lightly golden. This helps them hold their shape in the curry. Remove and set aside.
- Sauté the Aromatics: In the same pan, melt the remaining ghee or butter. Add the chopped onion and sauté until golden brown. Then, add the ginger-garlic paste and sauté for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree and all the spices (turmeric powder, red chili powder, garam masala, cumin powder, and coriander powder). Cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture. This is crucial for developing the flavors.
- Blend the Cashew Paste: Drain the soaked cashews and blend them into a smooth paste with a little water. Add this cashew paste to the tomato base and mix well.
- Add Cream and Simmer: Stir in the cream and sugar. Simmer for another 5 minutes, stirring continuously, until the sauce thickens slightly and becomes smooth and creamy.
- Incorporate the Paneer: Gently add the fried paneer cubes and crushed kasuri methi to the sauce. Simmer for another 2-3 minutes, allowing the paneer to absorb the flavors.
- Season and Garnish: Season with salt to taste. Garnish with fresh coriander leaves.
- Serve: Serve hot with naan, roti, or rice. A dollop of extra cream never hurts either!
And there you have it! A truly delectable Creamy Shahi Paneer that’s sure to impress. Don’t be afraid to experiment with the spices to suit your own taste preferences. Enjoy! You can also add a pinch of cardamom for an extra layer of warmth and complexity. Bon appétit!
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Creamy Shahi Paneer Recipe: A Rich North Indian Curry With Cottage
Creamy shahi paneer recipe: a rich north indian curry with cottage …. Creamy shahi paneer recipe: a rich north indian curry with cottage