Craving something rich, creamy, and utterly delicious? Shahi Paneer, or Royal Cottage Cheese, is always a winner. It’s surprisingly easy to make at home, and the results are restaurant-quality (if I do say so myself!). So, ditch the takeout menu and let’s dive into creating this classic Indian dish.
Shahi Paneer: A Culinary Adventure
Here’s a peek at the star of the show:
Ready to create some magic in the kitchen? Let’s gather our ingredients!
Ingredients:
- 200g Paneer (Indian cottage cheese), cubed
- 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
- 2-3 Tomatoes, pureed
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (or 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
- 2 tbsp Butter
- Salt to taste
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Paneer: Gently cube the paneer and set it aside. You can optionally shallow fry the paneer cubes until lightly golden for a firmer texture, but this is entirely optional. I prefer to keep mine soft.
- Sauté the Aromatics: Heat oil or ghee in a pan or pot over medium heat. Add cumin seeds, bay leaf, cinnamon stick, and cardamom pods. Sauté for a minute until fragrant.
- Sauté the Onions: Add finely chopped onions and sauté until they turn light golden brown. This is key for building flavor, so don’t rush this step!
- Add Ginger-Garlic Paste: Stir in ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Tomato Puree and Spices: Pour in the tomato puree and add turmeric powder, red chili powder, and coriander powder. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked through and the oil starts to separate.
- Make 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 and cook for another 3-4 minutes, stirring constantly, to prevent it from sticking to the bottom of the pan.
- Add Paneer and Cream: Gently add the paneer cubes and fresh cream. Mix well and simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy. Be careful not to overcook the paneer, as it can become rubbery.
- Finish with Garam Masala and Butter: Stir in garam masala and butter. Season with salt to taste. Cook for another minute until the butter is melted and incorporated.
- Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Enjoy your homemade Shahi Paneer! This recipe is easily adaptable to your taste. If you prefer a spicier dish, add more red chili powder. For a richer flavor, use more cream. The possibilities are endless! Happy cooking!
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Janiye Shahi Paneer Recipe In Hindi Kuch Aasan Steps Me
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