Alright folks, gather ‘round! You know how sometimes you just crave that restaurant-style, creamy, dreamy goodness that is Shahi Paneer? Yeah, me too. Except usually, my attempts end up looking less “Shahi” and more… “Slightly Sad Paneer in a Beige Sauce.” But fear not! This time, armed with (questionable) confidence and this recipe, we’re aiming for royalty! Or at least, something edible.
Shahi Paneer: The Photo That Started It All
Behold! The glorious image that ignited this culinary quest. Just look at that rich, vibrant color! It’s practically begging to be devoured. (And let’s be honest, I’m easily persuaded by pictures of food.)
Okay, deep breaths. Let’s break this down. We’re aiming for authentic, restaurant-style. Which means…probably more butter than I’m comfortable admitting. But hey, gotta commit, right?
The Ingredients (aka The Stuff You Need to Raid Your Pantry For)
I’m not going to give exact measurements because frankly, I usually just eyeball it. But here’s the gist:
- Paneer: Obvs. The star of the show. Cut it into cubes, like little cheesy actors ready for their close-up.
- Tomatoes: Lots of ’em. They’re the base of our creamy dreams.
- Onions: For that aromatic foundation. Think of them as the bass player in our culinary band.
- Ginger & Garlic Paste: Because everything’s better with ginger and garlic. It’s a scientific fact.
- Cashews: These are the secret weapon for creamy smoothness. Don’t skip ’em!
- Cream: The finishing touch. Makes everything luxurious and decadent. Use heavy cream, because why not?
- Butter: Oh, sweet butter. Don’t be shy.
- Spices: Turmeric, chili powder, garam masala, cumin powder, coriander powder… the usual suspects. Feel free to add a pinch of cayenne if you’re feeling spicy.
- Kasuri Methi (Dried Fenugreek Leaves): For that authentic restaurant aroma. Crush it between your palms to release its magic.
- Sugar: A pinch to balance the acidity.
- Salt: To taste, obviously.
The Instructions (aka The Journey to Shahi Paneer Nirvana)
Alright, buckle up. Here’s how we turn this pile of ingredients into something amazing (hopefully!):
- Soak the cashews in warm water for about 30 minutes. This makes them easier to blend.
- Blanch the tomatoes in boiling water for a few minutes, then peel and puree them. This removes the skin and gives you a smoother sauce.
- Sauté the onions in butter until they’re golden brown. This is key for building flavor. Don’t rush it!
- Add the ginger and garlic paste and sauté for another minute until fragrant.
- Add the tomato puree and spices and cook for about 10 minutes, stirring occasionally, until the oil separates.
- Blend the soaked cashews into a smooth paste. Add a little water if needed.
- Add the cashew paste to the tomato gravy and cook for another 5 minutes, stirring constantly.
- Add the paneer cubes and simmer for about 5 minutes.
- Stir in the cream, sugar, and salt.
- Crush the kasuri methi between your palms and add it to the gravy.
- Simmer for another 2 minutes.
- Garnish with more cream and fresh cilantro.
- Serve hot with naan, rice, or whatever your heart desires.
And there you have it! Shahi Paneer! Hopefully, yours looks and tastes as good as the picture. If not, well, at least you tried. And you probably have a delicious-ish, creamy, cheesy something that you can still eat with naan. So, win-win?
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Shahi Paneer Recipe: An Authentic Restaurant-Style - Indian Healthy
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Shahi paneer recipe: an authentic restaurant-style. shahi paneer recipe: an authentic restaurant-style