Okay, so, I’ve been trying to get really good at Indian cooking lately, and I think I’ve finally nailed a restaurant-quality Shahi Paneer. It’s creamy, rich, and has just the right amount of spice. Seriously, it’s a total crowd-pleaser. I made it for dinner the other night and everyone raved about it, so I figured I had to share. It’s way easier than you might think, too!
Shahi Paneer - Fit for Royalty (and your Tuesday night)
Here’s the thing, Shahi Paneer translates to “Royal Cheese,” and trust me, it lives up to the name. It’s decadent but also uses relatively simple ingredients. The secret is really in the technique – simmering the paneer in that luscious tomato and cashew-based gravy. The creaminess comes from cashews and cream, making it incredibly smooth and satisfying. You can adjust the spice level to your liking, of course. I personally like a little bit of a kick, but feel free to tone it down if you’re not a fan of heat.
Ready to give it a go? Here’s what you’ll need:
Ingredients:
- Paneer (Indian Cheese): 250g, cubed
- Tomatoes: 2 large, roughly chopped
- Onion: 1 medium, roughly chopped
- Cashews: 1/4 cup, soaked in warm water for 30 minutes
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 1-2, slit (adjust to your spice preference)
- Turmeric Powder: 1/2 teaspoon
- Red Chili Powder: 1 teaspoon (or to taste)
- Garam Masala: 1 teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 tablespoon, crushed
- Fresh Cream: 1/4 cup
- Butter or Ghee: 2 tablespoons
- Oil: 1 tablespoon
- Salt: To taste
- Cilantro: For garnish (optional)
Instructions:
- Prepare the Gravy Base: Heat oil and butter/ghee in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, and sauté for another minute.
- Cook the Tomatoes: Add chopped tomatoes, turmeric powder, and salt. Cook until the tomatoes are soft and mushy, about 5-7 minutes.
- Blend the Gravy: Let the mixture cool slightly. Transfer it to a blender along with the soaked cashews and blend to a smooth paste.
- Simmer the Gravy: Pour the blended gravy back into the pan. Add red chili powder, garam masala, and kasuri methi. Mix well and simmer for 5-7 minutes, stirring occasionally.
- Add the Paneer: Gently add the paneer cubes to the gravy. Stir gently to coat the paneer with the sauce. Simmer for another 3-5 minutes, allowing the paneer to absorb the flavors.
- Finish and Serve: Stir in the fresh cream. Cook for another minute. Garnish with fresh cilantro, if desired. Serve hot with naan, roti, or rice.
That’s it! Seriously, this Shahi Paneer is so good, you’ll be making it all the time. Don’t be intimidated by the ingredient list – most of it is spices you probably already have. And the cashew cream base is what really makes it special. Enjoy!
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Shahi Paneer Recipe: An Authentic Restaurant-Style - Indian Healthy
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