Shahi Paneer Recipe

When it comes to Indian cuisine, there's no shortage of rich, creamy, and indulgent dishes. One such culinary masterpiece is Shahi Paneer, a dish fit for royalty. The name "Shahi" itself means royal, and this recipe lives up to its regal reputation. Made with succulent chunks of paneer (Indian cottage cheese) bathed in a luscious, creamy tomato-based gravy, Shahi Paneer is a dish that epitomizes the opulence of Mughlai cuisine. In this blog, we'll take you through the steps to prepare this exquisite dish that will leave your taste buds craving for more.

Ingredients:

For the Paneer Marinade:

- 250g paneer, cut into cubes

- 2 tablespoons thick yogurt

- 1 teaspoon ginger-garlic paste

- 1/2 teaspoon red chili powder

- 1/2 teaspoon garam masala

- 1/4 teaspoon turmeric powder

- Salt to taste

For the Shahi Paneer Gravy:

- 2 tablespoons ghee (clarified butter)

- 1 large onion, finely chopped

- 2-3 cloves garlic, minced

- 1-inch piece of ginger, minced

- 2-3 green chilies, finely chopped (adjust to taste)

- 1/2 cup cashews, soaked in warm water

- 1 cup tomato puree

- 1/2 teaspoon red chili powder (adjust to taste)

- 1/2 teaspoon garam masala

- 1/2 teaspoon cardamom powder

- 1/4 teaspoon cinnamon powder

- 1/4 teaspoon nutmeg powder

- 1/4 cup fresh cream

- 1/4 cup milk

- Salt to taste

- Sugar (optional, to balance the acidity of tomatoes)

For Garnish:

- Chopped fresh coriander leaves

- Slivers of almonds and cashews

- A pinch of saffron strands (soaked in 2 tablespoons warm milk)

Instructions:

1. Marinate the Paneer: In a mixing bowl, combine the yogurt, ginger-garlic paste, red chili powder, garam masala, turmeric powder, and salt. Add the paneer cubes and gently coat them with this mixture. Allow the paneer to marinate for at least 30 minutes.

2. Prepare the Cashew Paste: While the paneer is marinating, grind the soaked cashews into a smooth paste using a little water. This will form the base for the creamy Shahi Paneer gravy.

3. Sear the Paneer: Heat ghee in a pan and gently fry the marinated paneer cubes until they turn golden brown. Remove them from the pan and set them aside.

4. Prepare the Shahi Paneer Gravy: In the same pan, add more ghee if needed. Add the finely chopped onions and sauté until they turn translucent and lightly browned. Add minced garlic and ginger and cook for a few more minutes.

5. Add the Tomato Puree: Pour in the tomato puree and cook until the ghee begins to separate from the mixture, and the tomato puree reduces and thickens. Stir occasionally to avoid burning.

6. Spice it Up: Add red chili powder, garam masala, cardamom powder, cinnamon powder, nutmeg powder, and salt. Adjust the spices to your taste preferences. If the tomato mixture turns too tangy, you can add a pinch of sugar to balance the flavors.

7. Incorporate Cashew Paste: Stir in the cashew paste and mix well. Let it simmer for a few minutes until the gravy becomes creamy and aromatic.

8. Introduce Cream and Milk: Reduce the heat to low and add fresh cream and milk to the gravy. Stir continuously to ensure that the cream doesn't curdle. This step enhances the richness of the dish.

9. Add Paneer: Gently add the seared paneer cubes to the gravy and let them simmer in the sauce for a few minutes. Allow the paneer to soak in the flavors of the Shahi Paneer gravy.

10. Garnish and Serve: Just before serving, drizzle saffron-infused milk over the Shahi Paneer. Garnish with chopped fresh coriander leaves and slivers of almonds and cashews.

11. Serve Hot: Shahi Paneer pairs wonderfully with naan, roti, or steamed rice. Enjoy the royal flavors of this delightful dish.

Shahi Paneer, with its creamy, rich, and aromatic gravy, is a true testament to the opulence of Mughlai cuisine. Whether you're preparing it for a special occasion or simply indulging in a taste of royalty, this dish is sure to leave a lasting impression. So, gather your ingredients, follow the steps, and savor the exquisite flavors of Shahi Paneer – the crown jewel of Indian vegetarian cuisine.