Hello everybody, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, shahi paneer. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Shahi paneer recipe - Delicious, rich & creamy restaurant style shahi paneer. Shahi dishes originated in the royal kitchens of the Mughals and were meat based. Shahi paneer is popular in the Indian.
Shahi Paneer is one of the most favored of current trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Shahi Paneer is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can have shahi paneer using 25 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Shahi Paneer:
- Make ready For gravy masala
- Take 4 tomatoes
- Take 2 onions
- Take 6 cashew nuts
- Make ready 6 almonds
- Make ready 1/2 teaspoon cumin seeds
- Get 4 cloves garlic
- Make ready 1 inch ginger
- Take 1 teaspoon Salt
- Get 2 cardamom
- Get 1 inch cinnamon stick
- Get 1 black cardamom
- Get 3 cloves
- Take 1 tablespoon butter
- Make ready 1-1.5 cup water
- Prepare Final dish
- Get 2 tablespoons butter
- Get 1 teaspoon red chilli powder
- Make ready 1/2 teaspoon turmeric powder
- Take 1 tablespoon chopped coriander
- Make ready 200 grams paneer
- Prepare 1 teaspoon sugar
- Make ready to taste Salt
- Take 150 ml single cream
- Make ready 1 teaspoon kasuri methi
Shahi paneer can be served with any Indian bread, such as naan or with rice. Shahi Paneer is a super popular paneer dish where paneer is cooked in a rich and creamy gravy. The gravy is little sweet, creamy and wonderfully aromatic. Everyone has their own way of making shahi.
Steps to make Shahi Paneer:
- Heat a pan and add roughly chopped tomatoes, onions (big chunks are fine!), cashews, almonds, cumin seeds, garlic cloves, ginger, salt and all the spices and butter.
- Once the butter has melted, add the water, cover and cook till it softens. About 10-15 minutes on a medium-high flame. Once the tomatoes have softened, set aside and let it cool.
- Once cooled, remove the spices from the mixture (cloves, cardamoms and cinnamon) and add the mixture to a blender. Blend till it’s a smooth paste That’s not too thick. (Not removing the spices will result in a strong flavour which isn’t what you need). Strain the mixture through a sieve to remove any bits.
- Heat a pan and add two tablespoons of butter. Add the chilli and turmeric powder along with the Coriander and mix into a paste. Add the paneer cut into small cubes and evenly coat with the paste for about two minutes.
- Next add the gravy mixture and stir. If there’s any mixture stuck to the bowl mix it with some water and add it. Add the cream, sugar and salt to taste and cook on a medium flame. Also add kasuri methi.
- Cook for about ten minutes and your dish is ready to serve. Tastes best with jeera rice :)
The original shahi paneer is from Mughalai cuisine. This recipe is the Punjabi version of shahi paneer. Of course, it is inspired by the Mughlai version but with a completely different taste profile. Shahi Paneer is one of the popular dish of Indian cuisine and can be found on the menu of every restaurant or Dhaba. It's the most creamy paneer recipe that you can ever taste with naan or paratha.
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