Alright, let’s talk about Shahi Paneer. This dish is seriously creamy, rich, and just plain delicious. I’ve been experimenting with it lately, and I think I’ve finally nailed a version that’s pretty close to restaurant quality. It’s perfect for a cozy night in, or even a slightly fancier dinner party when you want to impress but don’t want to spend *all* day in the kitchen.
Shahi Paneer - It’s Easier Than You Think!
This isn’t your average weeknight dinner, but trust me, it’s not as intimidating as it looks. The key is good ingredients and a little bit of patience. So, grab your paneer (that Indian cheese that’s super versatile), some heavy cream (because we’re going all in here), and let’s get started!
What You’ll Need: The Ingredients
Alright, here’s the breakdown of everything you’ll need to whip up this creamy delight. Don’t be scared by the length of the list; most of these are pantry staples! Get organized, and it’ll be a breeze.
- Paneer: About 1 pound, cut into cubes. Fresh is always best!
- Onion: 1 large, finely chopped. Yellow or white, whatever you prefer.
- Tomatoes: 2 large, pureed. Canned is fine if you’re in a pinch.
- Ginger-Garlic Paste: 1 tablespoon. You can buy it pre-made, or just mince your own.
- Cashews: 1/4 cup, soaked in warm water for at least 30 minutes. This is crucial for the creamy texture.
- Heavy Cream: 1 cup. Don’t skimp on this; it’s what makes the dish so decadent.
- Ghee or Oil: 2 tablespoons. Ghee adds a richer flavor, but oil works just as well.
- Spices:
- Turmeric powder: 1/2 teaspoon
- Red chili powder: 1/2 teaspoon (adjust to your spice preference)
- Garam masala: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Coriander powder: 1/2 teaspoon
- Kasuri Methi (dried fenugreek leaves): 1 tablespoon, crushed
- Sugar: 1 teaspoon (balances the acidity of the tomatoes)
- Salt: To taste
- Fresh Cilantro: For garnish, because presentation matters!
Let’s Get Cooking: The Instructions
Now for the fun part! Follow these steps, and you’ll have a delicious Shahi Paneer on your table in no time. Don’t be afraid to adjust the spices to your liking – cooking is all about experimentation!
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste with a little water. Set aside.
- Sauté the Onions: Heat ghee or oil in a pan over medium heat. Add the chopped onions and sauté until golden brown. This step is important for developing the flavor.
- Add Ginger-Garlic Paste: Add the ginger-garlic paste and sauté for another minute until fragrant.
- Add Tomato Puree and Spices: Add the tomato puree, turmeric powder, red chili powder, cumin powder, and coriander powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked through and the oil starts to separate.
- Stir in Cashew Paste: Add the cashew paste and cook for another 2-3 minutes, stirring continuously, until well combined.
- Add Paneer and Cream: Gently add the paneer cubes and heavy cream to the pan. Stir gently to coat the paneer with the sauce. Add sugar and salt to taste.
- Simmer and Finish: Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld together. Stir in the garam masala and crushed Kasuri Methi.
- Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, roti, or rice.
And there you have it! A homemade Shahi Paneer that’s sure to impress. Enjoy!
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