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Craving something rich, creamy, and utterly delicious? Look no further! I’ve been experimenting in the kitchen and recently stumbled upon a fantastic Shahi Paneer recipe that I just have to share. Get ready to treat yourself to a truly royal experience!

Shahi Paneer Recipe

This Shahi Paneer recipe is a simplified version that captures the essence of the dish without requiring hours in the kitchen. It’s perfect for a special occasion or even just a weeknight dinner when you want something a little more indulgent.

Here’s what you’ll need to create this culinary masterpiece:

Ingredients:

• 200g Paneer, cubed
• 2 tablespoons Oil or Ghee
• 1 Bay Leaf
• 1 inch Cinnamon Stick
• 2-3 Green Cardamoms, lightly crushed
• 1 large Onion, finely chopped
• 1 tablespoon Ginger-Garlic Paste
• 2-3 Tomatoes, pureed
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 1 teaspoon Coriander Powder
• 1/2 teaspoon Garam Masala
• 1/2 cup Cashew Paste (soaked cashews ground to a smooth paste)
• 1/2 cup Fresh Cream
• 2 tablespoons Chopped Coriander Leaves
• Salt to taste
• Sugar to taste (optional)

Instructions:

1. Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
2. Add finely chopped onions and sauté until golden brown. Make sure they don’t burn, as burnt onions will impart a bitter taste to the curry.
3. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Pour in the tomato puree and cook until the oil separates from the mixture. This usually takes about 5-7 minutes. Stir frequently to prevent sticking.
5. Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute or two, ensuring the spices don’t burn. A splash of water can help prevent this.
6. Add the cashew paste and cook for another 2-3 minutes, stirring continuously. This adds richness and a creamy texture to the gravy.
7. Add salt and sugar (if using) to taste. Adjust the spices according to your preference. If you prefer a spicier dish, add more red chili powder.
8. Gently add the paneer cubes to the gravy and simmer for 5-7 minutes, allowing the paneer to absorb the flavors. Avoid stirring vigorously, as the paneer can break.
9. Stir in the fresh cream. This adds a luxuriousness and richness to the Shahi Paneer. Simmer for another minute.
10. Garnish with chopped coriander leaves.
11. Serve hot with naan, roti, or rice. The creamy gravy pairs perfectly with these accompaniments.

This Shahi Paneer is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, you might need to add a little water or milk to loosen the gravy.

Enjoy the royal flavors of this Shahi Paneer! I hope you love it as much as I do!

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