Craving something rich, creamy, and utterly delightful? Let’s dive into the world of Shahi Paneer! This classic Indian dish is a celebration of flavors and textures, perfect for a special occasion or simply to elevate your weeknight dinner. It’s surprisingly easy to make at home, and I’m excited to share a recipe that delivers restaurant-quality results. Prepare to be transported to culinary heaven with every bite of this Shahi Paneer.
Shahi Paneer
Here’s a peek at the star of the show:
Now, let’s gather our ingredients. This is where the magic begins!
Ingredients:
- 200g Paneer (Indian cheese), cubed
- 2 tbsp Oil or Ghee
- 1 Bay Leaf
- 1 inch Cinnamon Stick
- 2-3 Green Cardamoms, slightly crushed
- 1 medium Onion, finely chopped
- 1 tbsp Ginger-Garlic Paste
- 1/2 tsp Turmeric Powder
- 1 tsp Red Chili Powder (adjust to taste)
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- 1 cup Tomato Puree
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 2 tbsp Milk
- Salt to taste
- Fresh Coriander Leaves, for garnish
Okay, ingredient list checked! Let’s get cooking!
Instructions:
- Prepare the Paneer: Gently cube the paneer and set aside. You can shallow fry the paneer for a golden brown hue, or simply add it directly to the gravy for a softer texture. I prefer the latter.
- Sauté Aromatics: Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, and cardamom. Sauté for a few seconds until fragrant. This infuses the oil with aromatic goodness, which is crucial for the final flavor.
- Sauté Onions: Add finely chopped onions and sauté until golden brown. Patience is key here! Well-browned onions contribute to the sweetness and depth of the gravy.
- Add Ginger-Garlic Paste: Add ginger-garlic paste and sauté for another minute until the raw smell disappears.
- Add Spice Powders: Add turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for a minute, stirring constantly to prevent burning. Be careful not to overcook the spices, as they can become bitter.
- Add Tomato Puree: Add tomato puree and cook until the oil starts to separate from the sides of the pan. This usually takes about 5-7 minutes.
- Make Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little milk or water.
- Add Cashew Paste to Gravy: Add the cashew paste to the gravy and cook for another 2-3 minutes. This adds richness and creaminess to the dish.
- Add Paneer and Cream: Gently add the paneer cubes to the gravy. Stir in fresh cream and milk. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Season and Garnish: Add salt to taste. Crush kasuri methi with your palms and add it to the gravy. This adds a unique smoky flavor. Garnish with fresh coriander leaves.
- Serve: Serve hot with naan, roti, or rice.
And there you have it! A truly exceptional Shahi Paneer, ready to be devoured. This recipe is a guaranteed crowd-pleaser, whether you’re cooking for family, friends, or just treating yourself. The combination of creamy textures, aromatic spices, and the melt-in-your-mouth paneer creates an unforgettable culinary experience. Enjoy!
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