Restaurant-Style Shahi Paneer: A Creamy Delight at Home

How to Cook Shahi Paneer: A Restaurant-Style Delight

Shahi Paneer, meaning "royal paneer," is a rich and flavorful curry that lives up to its name. This dish features soft paneer cubes bathed in a creamy tomato gravy, bursting with aromatic spices and a touch of sweetness. It's a popular vegetarian dish in Indian cuisine and is perfect for a special occasion or a comforting weeknight meal.

Here's a step-by-step guide to cook Shahi Paneer:

Ingredients:

• For the marinade:

  • 250 grams paneer, cubed
  • 1 tbsp. yogurt
  • 1/2 tsp turmeric powder
  • 1/4 tsp red chili powder
  • Salt to taste

• For the gravy:

• 2 tbsp. ghee or butter
• 1 bay leaf
• 2 cloves
• 2 green cardamoms
• 1 black cardamom
• 1 inch cinnamon stick
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tbsp. ginger-garlic paste
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/4 tsp garam masala
• 1/4 cup cashews, soaked and ground into a paste
• 1/2 cup heavy cream
• 1 tbsp. sugar (optional)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Marinate the paneer: In a bowl, combine paneer cubes, yogurt, turmeric powder, red chili powder, and salt. Mix well and set aside for 15-20 minutes.

2. Prepare the gravy: Heat ghee or butter in a pan over medium heat. Add bay leaf, cloves, green cardamoms, black cardamom, and cinnamon stick. Let them splutter for a few seconds.

3. Add the chopped onions and cook until softened and translucent, about 5-7 minutes.

4. Add ginger-garlic paste and cook for another minute, stirring constantly.

5. Add coriander powder, red chili powder, turmeric powder, and garam masala. Sauté for a minute until fragrant.

6. Add chopped tomatoes and cook until they soften and release their juices, about 8-10 minutes.

7. Blend the tomato mixture into a smooth puree using an immersion blender or a regular blender.

8. Return the puree to the pan and simmer for 5 minutes, stirring occasionally.

9. Add cashew paste and cook for another 2-3 minutes, stirring continuously to prevent burning.

10. Add water as needed to adjust the consistency of the gravy. You want it to be slightly thick but not too watery.

11. Season with salt and sugar (optional) to taste.

12. Gently stir in the marinated paneer cubes and cook for 3-4 minutes, or until heated through.

13. Stir in the heavy cream and cook for another minute.

14. Turn off the heat and garnish with chopped fresh cilantro.

Tips:

• You can adjust the amount of red chili powder according to your spice preference.
• For a richer flavor, you can use full-fat cream instead of heavy cream.
• Serve Shahi Paneer hot with roti, naan, or steamed rice.
• You can also add a sprinkle of kasuri methi (dried fenugreek leaves) for an extra layer of flavor.

With these simple steps, you can create a restaurant-style Shahi Paneer at home and impress your family and friends with your culinary skills!