shahi paneer recipe with tomato puree shahi paneer

Craving something rich, creamy, and utterly decadent? Look no further! I’m sharing a dish that’s a guaranteed crowd-pleaser: Shahi Paneer. It’s a classic for a reason, and while restaurant versions can be amazing, making it at home lets you control the spice levels and customize it to your exact liking. Get ready to experience a symphony of flavors that will transport you straight to culinary heaven.

Shahi Paneer

Let’s dive in! Here’s a little visual inspiration:

Now, let’s get down to the details. Here’s what you’ll need to bring this culinary masterpiece to life:

Ingredients:

* 250g Paneer, cubed * 2 tbsp Oil or Ghee * 1 Bay Leaf * 1 inch Cinnamon Stick * 2-3 Green Cardamoms * 1 tsp Ginger-Garlic Paste * 1 Onion, finely chopped * 2 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:

1. Prepare the Paneer: Gently fry the paneer cubes in a little oil or ghee until lightly golden. Alternatively, you can soak them in warm water for 10-15 minutes to keep them soft. Set aside.
2. Bloom the Aromatics: Heat oil or ghee in a pan. Add bay leaf, cinnamon stick, and green cardamoms. Fry for a few seconds until fragrant. This step is crucial for building a flavorful base.
3. Sauté the Onions and Ginger-Garlic Paste: Add finely chopped onion and sauté until golden brown. Then, add ginger-garlic paste and sauté for another minute until the raw smell disappears.
4. Cook the Tomato Puree: Add tomato puree and cook until the oil separates from the masala. This usually takes about 5-7 minutes. Stir occasionally to prevent sticking.
5. Add the Spices: Stir in turmeric powder, red chili powder, coriander powder, and garam masala. Cook for another 2-3 minutes, stirring continuously. Be careful not to burn the spices. Add a splash of water if needed to prevent sticking.
6. Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water.
7. Add Cashew Paste and Cook: Add the cashew paste to the pan and cook for 2-3 minutes until well combined.
8. Add Cream and Simmer: Stir in the fresh cream and simmer for 2-3 minutes. Don’t boil the cream, as it may curdle.
9. Add Paneer and Kasuri Methi: Gently add the fried paneer cubes and crushed kasuri methi to the gravy. Mix well and simmer for another 5-7 minutes, allowing the paneer to absorb the flavors. Adjust the salt to taste.
10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

This Shahi Paneer recipe is relatively simple, but the end result is anything but! The combination of creamy gravy, aromatic spices, and soft paneer is simply irresistible. Don’t be afraid to experiment with the spice levels to find your perfect balance. Enjoy!

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Shahi Paneer

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Shahi paneer. shahi paneer