Shahi paneer Recipe

Shahi paneer Recipe Introduction:

Experience the regal flavors of Shahi Paneer, a rich and creamy Indian dish fit for a royal feast. This delightful recipe features soft paneer cubes simmered in a luxurious, fragrant gravy made with a blend of aromatic spices, cashew nuts, and cream. The sauce’s rich texture and subtle sweetness make Shahi Paneer a perfect accompaniment to naan or rice, transforming any meal into a special occasion. Whether you’re hosting a gathering or simply indulging in a comforting dinner, Shahi Paneer offers a taste of opulence and culinary elegance.

Shahi paneer Recipe Overview:

Shahi Paneer is a luxurious Indian dish featuring tender paneer cubes cooked in a rich and creamy sauce. The gravy is made from a blend of aromatic spices, ground nuts, and a touch of cream, creating a delectable and opulent flavor profile. It’s a perfect dish for special occasions or to elevate a regular meal.

Shahi paneer Recipe Ingredients:

For the Paneer Dish:

• Paneer: 250-300 grams (cubed)
• Vegetable Oil or Ghee: 2-3 tablespoons (for cooking)
• Onions: 2 medium (finely chopped)
• Tomatoes: 2 medium (pureed)
• Cashew Nuts or Almonds: 1/4 cup (soaked in warm water and blended into a paste)
• Cream: 1/4 cup (heavy cream or cooking cream)

For the Spice Mix:

• Ginger-Garlic Paste: 1 tablespoon
• Green Cardamom Pods: 2-3
• Cloves: 2-3
• Cinnamon Stick: 1 small piece
• Cumin Seeds: 1 teaspoon
• Coriander Powder: 1 teaspoon
• Garam Masala: 1 teaspoon
• Turmeric Powder: 1/2 teaspoon
• Red Chili Powder: 1/2 teaspoon (adjust to taste)
• Salt: To taste
• Sugar: 1/2 teaspoon (optional, for balancing flavors)

For Garnish:

• Fresh Cilantro: A handful (chopped)
• Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon (optional, for extra flavor)
• Additional Cream: A drizzle on top (optional)

Optional Add-ins:

• Kashmiri Red Chili Powder: For a vibrant color (1/2 teaspoon, optional)
• Rose Water or Kewra Water: A few drops for a fragrant touch (optional)

Notes:

• Paneer: Homemade or store-bought paneer can be used. If using store-bought, it’s best to soak it in hot water for 15-20 minutes to soften it.
• Nuts: You can use either cashew nuts or almonds, or a combination of both.
• Cream: Adjust the amount of cream based on your desired richness.

Shahi paneer Recipe Ingredient Tips:

• Paneer:

• Quality: Use fresh paneer for the best texture and flavor. If using store-bought, soak it in hot water for 15-20 minutes before cooking to make it soft and tender.
• Homemade Paneer: Making paneer at home allows you to control the texture and flavor. Use full-fat milk for a creamier paneer.

• Cashew Nuts or Almonds:

• Soaking: Soak the nuts in warm water for about 15-20 minutes to make them easier to blend into a smooth paste.
• Blending: Ensure the nut paste is smooth to avoid a gritty texture in the gravy.

• Onions:

• Cooking: Cook onions until they are golden brown and caramelized. This enhances their sweetness and contributes to a rich flavor base for the sauce.

• Tomatoes:

• Puree: Use fresh tomatoes for a vibrant color and fresh taste. Blending tomatoes ensures a smooth gravy.
• Cooking: Cook the tomato puree thoroughly to remove raw taste and enhance sweetness.

• Spices:

• Freshness: Use fresh spices for the best flavor. Whole spices like cardamom, cloves, and cinnamon add depth and complexity.
• Grinding: If possible, grind whole spices just before use for maximum flavor.

• Cream:

• Type: Use heavy cream or cooking cream for a rich and creamy texture. For a lighter option, use half-and-half or milk with a small amount of butter.
• Adding Cream: Add cream towards the end of cooking to maintain its rich flavor and creamy texture.

• Garam Masala:

• Homemade: If possible, use homemade garam masala for a more personalized flavor. Store-bought versions can vary in taste.
• Adding: Add garam masala at the end of cooking to preserve its aromatic qualities.

• Kasuri Methi (Dried Fenugreek Leaves):

• Toasting: Lightly crush the dried fenugreek leaves between your palms before adding them to release their flavor.
• Optional: While not essential, it adds a distinctive flavor that enhances the dish’s complexity.

• Sweetener:

• Sugar: A small amount of sugar can balance the acidity of the tomatoes. Adjust to taste based on your preference.

• Balancing Flavors:

• Tasting: Continuously taste the sauce and adjust seasoning as needed. Sometimes a dash more salt or a pinch of sugar can make a big difference.

• Garnish:

• Fresh Herbs: Fresh cilantro adds a burst of freshness. Add it just before serving to maintain its bright color and flavor.
• Cream Drizzle: A light drizzle of cream on top before serving adds an elegant touch and extra richness.

• Optional Fragrance:

• Rose Water or Kewra Water: A few drops can add a subtle, aromatic touch. Use sparingly to avoid overpowering the dish.

Shahi paneer Recipe Equipment Needed:

1. Cutting Board:
   • Purpose: For chopping vegetables, paneer, and preparing other ingredients.
2. Knife:
   • Purpose: For dicing onions, tomatoes, and paneer, as well as slicing other ingredients.
3. Blender or Food Processor:
   • Purpose: To blend cashew nuts or almonds into a smooth paste, and to puree tomatoes if needed.
4. Saucepan or Deep Skillet:
   • Purpose: To cook the Shahi Paneer sauce and simmer the paneer. A deep skillet or wok works well for even cooking.
5. Wooden Spoon or Spatula:
   • Purpose: For stirring the ingredients and preventing the sauce from sticking to the bottom of the pan.
6. Measuring Cups and Spoons:
   • Purpose: To measure out spices, cream, and other ingredients accurately.
7. Pan or Skillet for Toasting Spices:
   • Purpose: To lightly toast whole spices like cardamom, cloves, and cinnamon for enhanced flavor (if using whole spices).
8. Small Bowl:
   • Purpose: For mixing the nut paste with water or cream, or for preparing spice blends.
9. Ladle:
   • Purpose: To serve the Shahi Paneer from the pan or to transfer it to serving dishes.
10. Serving Dish or Platter:
    • Purpose: To present the Shahi Paneer for serving.
11. Stove or Burner:
    • Purpose: For cooking the Shahi Paneer on a gas or electric stove.
12. Colander or Strainer (optional):
    • Purpose: To drain excess water from soaked nuts or to strain the tomato puree if needed.
13. Kitchen Towel or Paper Towels:
    • Purpose: For drying the paneer cubes or cleaning up spills.

These pieces of equipment will help you efficiently prepare and cook Shahi Paneer, ensuring a smooth cooking process and a delicious final dish.

Shahi paneer Recipe Step-by-Step Instructions:

• Prepare Ingredients:

• Soak Nuts: Soak cashew nuts or almonds in warm water for 15-20 minutes. Blend into a smooth paste and set aside.
• Paneer: If using store-bought paneer, soak in hot water for 15-20 minutes to soften. Drain and cube.

• Heat Oil/Ghee:

• Heat vegetable oil or ghee in a deep skillet or saucepan over medium heat.

• Cook Whole Spices:

• Add green cardamom pods, cloves, cinnamon stick, and cumin seeds to the hot oil. Sauté for about 30 seconds until fragrant.

• Sauté Onions:

• Add finely chopped onions to the skillet. Cook, stirring frequently, until the onions turn golden brown and caramelized.

• Add Ginger-Garlic Paste:

• Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

• Incorporate Tomato Puree:

• Add the pureed tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the masala.

• Mix in Nut Paste:

• Stir in the blended cashew or almond paste. Cook for another 5 minutes, allowing the paste to blend with the tomato base.

• Add Spices:

• Add coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for a couple of minutes.

• Add Cream:

• Pour in the cream and stir to combine. Adjust the consistency by adding a bit of water if the sauce is too thick. Let it simmer for 2-3 minutes.

• Add Paneer:

• Gently add the paneer cubes to the sauce. Stir carefully to coat the paneer with the gravy. Cook for another 5-7 minutes, allowing the paneer to absorb the flavors.

• Finish with Garam Masala and Kasuri Methi:

• Sprinkle garam masala and kasuri methi (if using) over the curry. Stir well and let it cook for another 2 minutes.

• Adjust Seasoning:

• Taste and adjust seasoning, adding sugar if needed to balance the flavors.

• Garnish:

• Garnish with freshly chopped cilantro and a drizzle of additional cream, if desired.

• Serve:

• Serve Shahi Paneer hot with naan, roti, or steamed basmati rice.

Shahi paneer Recipe Tips and Tricks:

• Paneer Texture:

• Softening Paneer: If using store-bought paneer, soak it in hot water for 15-20 minutes to soften it. This helps in making the paneer more tender and absorbs the flavors better.
• Homemade Paneer: For the best results, use freshly made paneer. You can make it at home using full-fat milk for a creamier texture.

• Nut Paste:

• Smooth Paste: Ensure that the cashew or almond paste is very smooth. This will prevent a gritty texture in the sauce. Blend the nuts with a little water if needed to achieve a creamy consistency.
• Roasting Nuts: Lightly roasting the nuts before blending can enhance their flavor, but make sure they are cool before blending.

• Onion Preparation:

• Caramelization: Cook the onions until they are deeply golden brown. This step is crucial as it adds sweetness and depth of flavor to the gravy.
• Blending Onions: For a smoother sauce, you can blend the caramelized onions into a paste before adding the tomato puree.

• Tomato Puree:

• Cook Thoroughly: Make sure to cook the tomato puree well to remove any raw taste. The oil should start to separate from the tomato mixture, indicating it’s well-cooked.

• Spice Balance:

• Fresh Spices: Use fresh whole spices and grind them if possible for a more aromatic and flavorful dish. Adjust spice levels to suit your taste preferences.
• Garam Masala: Add garam masala towards the end of cooking to preserve its aromatic qualities.

• Cream Addition:

• Richness: Use heavy cream or cooking cream to achieve a rich, creamy texture. Adjust the amount based on your preference for richness.
• Timing: Add cream towards the end of cooking to prevent it from curdling and to maintain its smooth texture.

• Kasuri Methi (Dried Fenugreek Leaves):

• Crushing: Lightly crush the kasuri methi between your palms before adding it to the dish. This helps release its flavor more effectively.

• Sweetness Balance:

• Sugar: A small amount of sugar can balance the acidity of the tomatoes and enhance the overall flavor. Adjust to taste.

• Consistency:

• Adjust Thickness: If the gravy is too thick, add a little water or milk to achieve the desired consistency. If it’s too thin, cook it for a few more minutes to thicken.

• Flavor Enhancements:

• Rose Water or Kewra Water: For a subtle floral note, you can add a few drops of rose water or kewra water. Use sparingly to avoid overpowering the dish.

• Garnishing:

• Fresh Cilantro: Add fresh cilantro as a garnish just before serving to maintain its bright color and fresh flavor.
• Cream Drizzle: A light drizzle of cream on top can add a touch of elegance and extra richness.

• Reheating:

• Gentle Heat: When reheating Shahi Paneer, do so gently over low heat to prevent the cream from curdling. Add a splash of water or milk if needed to restore the sauce’s creaminess.

• Serving:

• Accompaniments: Serve Shahi Paneer with naan, roti, or steamed rice. It also pairs well with a side of raita or a fresh salad to balance the richness of the dish.

Serving Suggestions:

• Naan:

• Plain Naan: Soft and fluffy naan is perfect for scooping up the creamy Shahi Paneer.
• Garlic Naan: Adds a flavorful twist with the aroma of garlic.
• Butter Naan: A rich, buttery naan enhances the opulence of the dish.

• Roti or Chapati:

• Whole Wheat Roti: A healthier option that pairs well with the rich gravy of Shahi Paneer.
• Butter Chapati: Adds a touch of indulgence and pairs beautifully with the creamy sauce.

• Steamed Rice:

• Basmati Rice: Fragrant basmati rice provides a perfect base to soak up the flavorful gravy.
• Jeera Rice: Cumin-flavored rice adds a subtle flavor that complements the richness of Shahi Paneer.

• Pulao:

• Vegetable Pulao: A fragrant rice dish with mixed vegetables that pairs well with Shahi Paneer.
• Saffron Pulao: Adds a touch of luxury and aroma to the meal.

• Raita:

• Cucumber Raita: Refreshing and cooling, it balances the richness of Shahi Paneer.
• Boondi Raita: Adds a crunchy texture and tanginess that complements the creamy curry.

• Salad:

• Kachumber Salad: A fresh mix of cucumber, tomatoes, onions, and lemon juice for a crisp contrast.
• Carrot and Cucumber Salad: Light and refreshing, it adds a crunchy element to the meal.

• Pickles:

• Mango Pickle: Adds a tangy and spicy kick that enhances the flavors of Shahi Paneer.
• Lemon Pickle: Offers a zesty and tangy contrast to the creamy dish.

• Papadam:

• Crispy Papadam: Adds a crunchy texture and is a delightful accompaniment to the creamy curry.

• Mint Chutney:

• Fresh Mint Chutney: Adds a refreshing and spicy element that pairs well with the richness of Shahi Paneer.

• Dessert:

• Gulab Jamun: A sweet, syrupy dessert that provides a lovely end to a flavorful meal.
• Ras Malai: A creamy, cardamom-flavored dessert that complements the richness of Shahi Paneer.

• Accompaniment Suggestions:

• Lemon Wedges: A squeeze of fresh lemon can brighten up the flavors and add a touch of acidity.
• Coriander Leaves: Garnish with fresh cilantro for a burst of freshness and color.

FAQs:

1. What is Shahi Paneer?

Answer: Shahi Paneer is a rich and creamy Indian curry made with paneer (Indian cottage cheese) simmered in a luxurious sauce made from a blend of aromatic spices, cashew nuts or almonds, and cream. The dish is known for its opulent flavor and is often served at special occasions.

2. Can I use store-bought paneer for Shahi Paneer?

Answer: Yes, store-bought paneer can be used. To make it softer and more flavorful, soak it in hot water for 15-20 minutes before cooking. Homemade paneer is also a great option if you prefer a fresher taste and texture.

3. How can I make Shahi Paneer spicier?

Answer: To make Shahi Paneer spicier, you can increase the amount of red chili powder or add finely chopped green chilies to the sauce. Adjust according to your heat preference, but be mindful of balancing the spices with the creaminess of the dish.

4. Can I make Shahi Paneer in advance?

Answer: Yes, Shahi Paneer can be made in advance. It often tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over low heat to prevent the cream from curdling.

5. How do I adjust the consistency of the gravy?

Answer: If the gravy is too thick, you can add a little water, milk, or additional cream to reach your desired consistency. If it’s too thin, simmer it for a bit longer to reduce and thicken the sauce.