Sahi paneer

 SAHI PANEER


That's a fantastic choice! Shahi Paneer is a classic North Indian dish known for its rich, creamy texture and mildly spiced, luxurious taste. The word 'Shahi' means royal, and the generous use of cream, nuts, and butter definitely lives up to the name.

Here is a step-by-step recipe for making creamy, restaurant-style Shahi Paneer.

👑 Shahi Paneer Recipe

Ingredients

| Category | Item | Quantity | Notes |

|---|---|---|---|

| Main | Paneer (Cottage Cheese) | 200-250 grams | Cut into cubes. Soak in warm water for 10 min to keep them soft. |

| For the Gravy Base | Yellow/White Onion | 1 medium | Roughly chopped. |

|  | Tomato | 2 medium | Roughly chopped (use ripe red ones). |

|  | Cashew Nuts (Kaju) | 15-20 | Soaked in hot water for 15-20 minutes. |

|  | Ginger | 1-inch piece | Roughly chopped. |

|  | Garlic | 4-5 cloves | (Optional, some prefer white gravy without it) |

| Aromatic Spices | Bay Leaf (Tej Patta) | 1 |  |

|  | Green Cardamom (Choti Elaichi) | 2-3 |  |

|  | Cinnamon Stick (Dalchini) | 1 small piece |  |

| Powder Spices | Kashmiri Red Chilli Powder | 1 tsp | For color, use less for lower spice. |

|  | Turmeric Powder (Haldi) | 1/4 tsp | (Optional for red gravy, omit for white gravy) |

|  | Coriander Powder (Dhania) | 1 tsp |  |

|  | Garam Masala | 1/2 tsp |  |

| Finishing & Richness | Ghee/Oil/Butter | 2 tbsp + 1 tbsp | Use Ghee/Butter for the best flavor. |

|  | Fresh Cream (Malai) | 1/4 cup | Essential for richness. |

|  | Kasuri Methi (Dried Fenugreek Leaves) | 1 tsp | Crushed between palms. |

|  | Sugar | 1/2 - 1 tsp | To balance the flavors. |

|  | Salt | To taste |  |

Instructions

1. Prepare the Base Masala (Gravy Paste)

 * Sauté: In a pan, heat 2 tablespoons of oil/ghee/butter. Add the whole spices (bay leaf, cardamom, cinnamon). Once fragrant, add the chopped onion, ginger, garlic, and tomatoes.

 * Cook: Add the soaked cashew nuts and cook the mixture until the onions turn translucent and the tomatoes soften completely (about 5-7 minutes).

 * Cool and Blend: Turn off the heat and let the mixture cool down completely. Transfer the mixture to a blender jar, add about 1/2 cup of water, and blend into an absolutely smooth, fine paste.

 * Strain (Optional but Recommended): For a truly silky restaurant-style gravy, push the blended paste through a fine-mesh sieve into a bowl, discarding any coarse remnants.

2. Make the Gravy

 * Re-Sauté: Heat the remaining 1 tablespoon of butter/oil in the same pan.

 * Add Powder Spices: Keep the flame on low. Add the Kashmiri Red Chilli Powder, Turmeric Powder, and Coriander Powder. Sauté quickly for about 15-30 seconds to release the aroma. Be careful not to burn the spices.

 * Add the Paste: Pour the strained gravy paste into the pan. Mix well and cook on medium-low heat, stirring occasionally, until the gravy thickens and the oil/ghee starts separating from the sides (about 5-8 minutes).

3. Finish the Shahi Paneer

 * Season: Add salt and sugar to the gravy. Mix well.

 * Add Richness: Stir in the fresh cream and the Garam Masala. Simmer for 1-2 minutes. The gravy should look rich and glossy.

 * Add Paneer: Gently add the paneer cubes. Mix carefully so the cubes don't break. Simmer for 3-5 minutes so the paneer absorbs the flavor.

 * Final Touch: Crush the Kasuri Methi between your palms and sprinkle it into the curry. Give it one last gentle stir.

Serve hot, garnished with a drizzle of fresh cream and chopped coriander leaves, alongside Naan, Roti, or Jeera Rice.

Would you like tips on how to make your paneer extra soft for this dish?


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