Shahi Paneer Recipe: A Rich and Creamy Indian Delight
Ingredients (Serves 4):
- 250g paneer, cubed
- 3 medium tomatoes, chopped
- 1 large onion, sliced
- 15-20 cashews, soaked in hot water for 15 mins
- 1/4 cup fresh cream (or 2 tbsp yogurt for a lighter version)
- 2 tbsp ghee or oil
- 1 tsp ginger-garlic paste
- 1 bay leaf
- 2-3 green cardamom pods
- 1-inch cinnamon stick
- 2-3 cloves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder (adjust to taste)
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1 tsp garam masala
- 1/2 tsp sugar (optional, to balance acidity)
- Salt to taste
- 1/2 cup water
- Fresh coriander leaves (for garnish)
- 1 tsp kasuri methi (dried fenugreek leaves, optional)
Instructions:
- Prep the Cashew Paste:
Drain soaked cashews and blend into a smooth paste with 2-3 tbsp water. Set aside. - Cook the Base:
- Heat ghee/oil in a pan. Add bay leaf, cardamom, cinnamon, and cloves. Sauté for 30 seconds.
- Add sliced onions and cook until golden. Stir in ginger-garlic paste and cook until fragrant.
- Add chopped tomatoes. Cook on medium heat until soft and pulpy (8-10 mins).
- Spice It Up:
- Add turmeric, red chili powder, coriander powder, and cumin powder. Cook for 2-3 mins.
- Let the mixture cool slightly, then blend into a smooth paste (remove whole spices if possible).
- Simmer the Gravy:
- Return the blended mixture to the pan. Add cashew paste and water. Simmer for 5-7 mins.
- Stir in sugar (if using) and salt. Adjust consistency by adding more water if needed.
- Add Paneer & Finish:
- Gently fold in paneer cubes and cream. Simmer for 3-4 mins on low heat.
- Sprinkle garam masala and crushed kasuri methi. Mix well.
- Garnish & Serve:
- Top with fresh coriander and a drizzle of cream.
- Serve hot with naan, roti, or jeera rice!
Tips:
- For extra richness, add 1 tbsp butter before serving.
- Fry paneer lightly in ghee for a firmer texture.
- Replace cream with coconut milk for a vegan version (use tofu instead of paneer).
Enjoy your royal, creamy Shahi Paneer!
