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Okay, so I’ve been experimenting in the kitchen lately, trying to branch out beyond my usual comfort zone of, well, let’s just say “safe” recipes. And you know what? I think I’ve stumbled upon something truly amazing – Shahi Paneer! I know, I know, it sounds intimidating, but trust me, it’s totally doable, and the results are just *chef’s kiss*.

Shahi Paneer - A Royal Treat!

This dish is creamy, rich, and packed with flavor. It’s perfect for a weekend dinner party or even just a special weeknight meal. Don’t be scared off by the ingredient list; it’s mostly spices you probably already have lurking in your pantry. And honestly, once you get the hang of it, you’ll be whipping this up all the time.

Delicious Shahi Paneer in a BowlIngredients:

Alright, let’s get down to the nitty-gritty. Here’s what you’ll need to create your own Shahi Paneer masterpiece:

  • Paneer (Indian Cheese): 200g, cut into cubes. I like to lightly fry mine before adding it to the gravy, but that’s totally optional. It gives it a nice texture.
  • Onion: 1 large, finely chopped. Don’t skimp on the chopping; you want it nice and small so it melts into the gravy.
  • Tomatoes: 2 large, pureed. Canned crushed tomatoes work in a pinch, but fresh is always better.
  • Ginger-Garlic Paste: 1 tablespoon. You can buy this pre-made, or make your own by blending equal parts ginger and garlic.
  • Cashews: 1/4 cup, soaked in warm water for at least 30 minutes. This is the secret to the creamy texture!
  • Cream: 1/2 cup. Heavy cream is best, but you can use half-and-half if you’re feeling virtuous.
  • Butter: 2 tablespoons. Because everything’s better with butter, right?
  • Ghee (Clarified Butter): 1 tablespoon. If you don’t have ghee, you can just use more butter.
  • Spices:
    • Turmeric Powder: 1/2 teaspoon
    • Red Chili Powder: 1/2 teaspoon (adjust to your spice preference!)
    • Coriander Powder: 1 teaspoon
    • Garam Masala: 1 teaspoon
    • Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
  • Sugar: 1/2 teaspoon (balances the acidity of the tomatoes)
  • Salt: To taste
  • Fresh Coriander Leaves: For garnish

Instructions:

Okay, deep breaths! Here’s the step-by-step guide to Shahi Paneer glory:

  1. Prepare the Cashew Paste: Drain the soaked cashews and blend them into a smooth paste with a little water. Set aside.
  2. Sauté the Onions: Heat butter and ghee in a pan. Add the chopped onions and sauté until golden brown. This is key! Don’t rush this step; the onions need to be properly caramelized for the best flavor.
  3. Add Ginger-Garlic Paste: Sauté for another minute until fragrant.
  4. Add Tomato Puree: Cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked through and the oil starts to separate.
  5. Add Spices: Add turmeric powder, red chili powder, and coriander powder. Cook for another minute, stirring constantly to prevent burning.
  6. Add Cashew Paste: Stir in the cashew paste and cook for 2-3 minutes.
  7. Add Cream: Pour in the cream and mix well. Simmer for 5 minutes, stirring occasionally.
  8. Add Paneer: Gently add the paneer cubes to the gravy. Simmer for another 5 minutes.
  9. Season and Finish: Add sugar, salt, and crushed kasuri methi. Mix well and cook for another minute.
  10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan bread, rice, or roti.

Seriously, guys, you HAVE to try this recipe. It’s a little bit of work, but the payoff is huge. Let me know if you try it and what you think! Happy cooking!

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Shahi Paneer Recipe, How To Make Shahi Paneer Recipe - Paneer Recipes

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