Craving something rich and creamy? I recently stumbled upon a photo of a Shahi Paneer that looked absolutely divine, and I’m already planning to recreate it this weekend! Imagine, tender paneer swimming in a luscious, aromatic gravy…just thinking about it makes my mouth water. Here’s my attempt at capturing that same magic in my own kitchen:
Shahi Paneer Inspired Recipe
This is inspired by a delectable looking Shahi Paneer. While I can’t guarantee it’s an exact replica, I’m aiming for a similar flavor profile – rich, creamy, and packed with authentic Indian spices. Here’s what the inspiration looked like:
Okay, now for the good stuff! Here’s what you’ll need to make your own version of this restaurant favorite:
Ingredients:
- For the Paneer:
- 250g Paneer, cut into cubes
- 1 tbsp Ghee or Oil
- For the Gravy:
- 2 tbsp Ghee or Oil
- 1 large Onion, finely chopped
- 1 inch Ginger, grated
- 2 cloves Garlic, minced
- 2-3 Green Chilies, slit (adjust to your spice preference)
- 2 large Tomatoes, pureed
- 1/2 cup Cashews, soaked in warm water for 30 minutes
- 1/4 cup Fresh Cream
- 1 tbsp Tomato Paste
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1/2 tsp Garam Masala
- 1/4 tsp Kasuri Methi (dried fenugreek leaves), crushed
- Salt to taste
- Sugar to taste (optional)
- Fresh Coriander Leaves, for garnish
Instructions:
- Prepare the Cashew Paste: Drain the soaked cashews and grind them into a smooth paste using a little water. Set aside. This is a key ingredient for the creamy texture.
- Fry the Paneer: Heat ghee or oil in a pan. Lightly fry the paneer cubes until golden brown on all sides. This will prevent them from becoming rubbery in the gravy. Remove from pan and set aside. You can skip this step if you prefer softer paneer, but I find frying adds a nice texture.
- Make the Gravy Base: In the same pan, heat the remaining ghee or oil. Add the finely chopped onion and sauté until golden brown. This is crucial for building a flavorful base.
- Add Aromatics: Add the grated ginger, minced garlic, and slit green chilies. Sauté for a minute until fragrant. Be careful not to burn the garlic.
- Cook the Tomato Base: Add the tomato puree and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes are cooked through and the raw smell disappears.
- Add the Spices: Add red chili powder, turmeric powder, and coriander powder. Cook for another minute, stirring constantly, until the spices are well combined and fragrant.
- Incorporate Cashew Paste: Add the cashew paste to the gravy and mix well. Cook for 2-3 minutes, stirring continuously, until the gravy thickens slightly.
- Add Cream and Seasoning: Stir in the fresh cream and garam masala. Add salt and sugar (if using) to taste. Simmer for another 2-3 minutes. The cream adds richness and sweetness.
- Add Paneer: Gently add the fried paneer cubes to the gravy. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors of the gravy.
- Finish and Serve: Crush the kasuri methi between your palms and sprinkle it over the Shahi Paneer. Garnish with fresh coriander leaves. Serve hot with naan, roti, or rice.
I’m already dreaming about the first bite! The combination of creamy gravy, flavorful spices, and tender paneer is simply irresistible. I’m planning on making this a staple in my home, and I hope you enjoy trying it too! Let me know in the comments if you try this recipe and how it turns out for you! Happy cooking!
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