Okay, so I tried my hand at making Shahi Paneer the other night, and you guys, it was seriously divine! I’ve always been a little intimidated by Indian cooking, I mean, all those spices! But this recipe was surprisingly straightforward, and the results were restaurant-worthy, if I do say so myself. It’s definitely going into my regular rotation.
Creamy Shahi Paneer Recipe
This Shahi Paneer is a rich and creamy North Indian curry featuring paneer (Indian cottage cheese) in a decadent tomato-based sauce. The sauce is infused with aromatic spices and finished with cream, making it an incredibly flavorful and satisfying vegetarian dish. Perfect served with naan bread or rice.
Here’s what you’ll need to make this amazing dish:
Ingredients:
- For the Paneer:
- 200g Paneer (Indian Cottage Cheese), cut into cubes
- 1 tbsp Ghee or Oil
- For the Sauce:
- 2 tbsp Ghee or Oil
- 1 Onion, finely chopped
- 1 inch Ginger, grated
- 2 cloves Garlic, minced
- 2 Green Chilies, slit (optional)
- 2 Tomatoes, pureed
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Milk
- 1 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasoori Methi (Dried Fenugreek Leaves), crushed
- 1/2 cup Heavy Cream
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently fry the paneer cubes in ghee or oil until lightly golden brown on all sides. This helps to prevent them from becoming rubbery in the sauce. Remove from pan and set aside. You can also skip this step and add the paneer directly to the sauce if you prefer.
- Make the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with milk. Set aside.
- Sauté the Aromatics: Heat ghee or oil in the same pan. Add the chopped onion and sauté until golden brown. Add the grated ginger, minced garlic, and slit green chilies (if using) and sauté for another minute until fragrant.
- Cook the Tomato Base: Add the tomato puree and cook for 5-7 minutes, or until the oil starts to separate from the tomatoes. This is important for a rich flavor.
- Add the Spices: Stir in the turmeric powder, red chili powder, and coriander powder. Cook for a minute, stirring constantly, until the spices are fragrant. Be careful not to burn them!
- Incorporate the Cashew Paste: Add the cashew paste to the pan and mix well. Cook for another 2-3 minutes, stirring continuously.
- Simmer the Sauce: Add about 1/2 cup of water to adjust the consistency of the sauce. Bring to a simmer and cook for 5-10 minutes, stirring occasionally, to allow the flavors to meld together.
- Add the Paneer: Gently add the fried paneer cubes to the sauce. Stir gently to coat them evenly.
- Finish with Cream and Garam Masala: Stir in the heavy cream and garam masala. Simmer for another 2-3 minutes, or until the sauce is heated through.
- Final Touches: Crush the kasoori methi between your palms and sprinkle it over the curry. This adds a lovely aroma. Season with salt to taste.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan bread, roti, or rice.
Seriously, you have to try this recipe. The creamy texture and the fragrant spices are just amazing. Let me know if you try it and what you think!
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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