A Royal North Indian Treat: Shahi Paneer

 A Royal North Indian Treat: Shahi Paneer

Shahi Paneer is a rich, creamy, and tasty dish that you can make for yourself or your guests. The word "shahi" means "royal," and the smooth gravy of this paneer curry, which is made with almonds, cream, and fragrant spices, really does live up to the name. Even though it's a common dish at restaurants, it's surprisingly simple to make at home if you know how.

                


Let's see how you can make this fancy meal in your own kitchen.

The ingredients for the paneer are:

1)200 to 250 grammes of paneer cut into cubes

2)One tablespoon of oil or ghee is not necessary for light sautéing.


About the sauce:

1)One tablespoon of oil or ghee

2)One medium onion, cut into thin slices

3)One tablespoon of a paste made from ginger and garlic

4)Eight to ten cashews, or a mix of cashews and almonds

5)A medium tomato, cut into small pieces

6)A few green cardamoms

7)A half teaspoon of cumin seeds

8)1/2 teaspoon of garam masala

9)A half teaspoon of turmeric powder

10)Add 1/2 teaspoon of red chilli powder to taste.

11)Half a teaspoon to one teaspoon of coriander powder

12)Add salt to taste.

13)Half a cup of water, with some changes made

14)Three tablespoons of cream, either fresh or in a package


You can add a teaspoon of saffron or a tablespoon of kewra water for extra flavour if you want.


🔥 Step 1: Get the Base Ready
First, warm up some ghee in a pan. Let the cumin seeds and cardamoms sizzle for a few minutes after you add them. Next, add the chopped onions and cook them until they turn golden.

2. Prepare the tomato-cashew mix.

Add the ginger-garlic paste and keep cooking until the smell of raw garlic and ginger is gone. Next, add the chopped tomatoes and cashews. Keep cooking until the tomatoes are soft and mushy. Let the mixture cool down a little, then use as little water as possible to make it into a smooth paste.

3. Prepare the sauce.
If you need to, add a little more ghee after you pour the mixed ingredients into the same pan. Cook until the ghee starts to separate and the gravy gets thicker. Mix in all of the dry spices, which are turmeric, red chilli powder, coriander powder, and salt.

4. Use Cream It Up

Mix in the cream until the spices are well mixed. If it's too thick, add a little warm water to make it thinner.

5. Finish the paneer.
Add the paneer cubes slowly and let the rich sauce boil for 3 to 4 minutes. If you cook the paneer too long, it can get rubbery.

6. Parts That Are Not Required

You can add a few strands of saffron soaked in warm milk or a splash of kewra water to give it a real "shahi" touch.

How to Serve

#To heat up and serve, use:

#Naan with butter

#Rice with jeera

#The Parathas

#Pulka or roti

#You can serve this dish with onion rings or a fresh salad on the side.


📝 Advice for Getting the Best Results
Always use fresh paneer, or soak store-bought paneer in warm water for ten minutes to make it softer.

For a lighter version, you can skip the cream and add more cashews.

Shahi Paneer is tasty but not too spicy, so you can change the spices to suit your taste.

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