Indulge in the exquisite flavors of a classic North Indian delicacy with this creamy Shahi Paneer recipe. This dish is a celebration of rich textures and aromatic spices, perfect for a special occasion or a comforting weeknight meal. Prepare to be transported to a world of culinary delight as you recreate this royal favorite in your own kitchen.
Creamy Shahi Paneer
This recipe delivers a restaurant-quality Shahi Paneer with a velvety smooth gravy and perfectly cooked paneer. The blend of cashews, cream, and fragrant spices creates a symphony of flavors that will tantalize your taste buds. Follow the instructions carefully to achieve the perfect balance of sweetness, tanginess, and spice.
- 200g Paneer (Indian Cottage Cheese), cut into cubes
- 2 tbsp Oil or Ghee
- 1 tsp Cumin Seeds
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2-3 Green Cardamoms
- 1 large Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 2 medium Tomatoes, pureed
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 cup Cashew Nuts, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 1 tbsp Kasuri Methi (Dried Fenugreek Leaves), crushed
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently shallow fry the paneer cubes in a pan with a little oil or ghee until lightly golden. This step is optional but enhances the flavor and texture of the paneer. Alternatively, you can soak the paneer in warm water for 10 minutes to soften it. Set aside.
- Make the Base Gravy: Heat oil or ghee in a heavy-bottomed pan or kadhai. Add cumin seeds, bay leaf, cinnamon stick, and green cardamoms. Sauté for a few seconds until fragrant.
- Sauté Aromatics: Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Cook the Tomatoes and Spices: Add tomato puree and cook until the oil starts to separate from the mixture. Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for 2-3 minutes, stirring constantly to prevent burning.
- Prepare the Cashew Paste: Drain the soaked cashew nuts and grind them into a smooth paste using a little water.
- Add Cashew Paste and Simmer: Add the cashew paste to the tomato-onion mixture. Mix well and cook for 5-7 minutes, stirring frequently, until the gravy thickens slightly.
- Add Cream and Paneer: Stir in the fresh cream and simmer for another 2-3 minutes. Gently add the fried or soaked paneer cubes to the gravy. Mix gently to coat the paneer with the gravy.
- Final Touches: Add crushed kasuri methi and salt to taste. Simmer for another 2-3 minutes, allowing the flavors to meld together.
- Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with naan, roti, paratha, or rice.
Enjoy your homemade Creamy Shahi Paneer! This recipe is a surefire way to impress your family and friends with your culinary skills.
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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