Native to the Indian subcontinent, shahi paneer is a paneer recipe made with a rich stew of cream, tomatoes, and Indian spices. This dish is made by emulsifying tomatoes, onions, ground cashews, clarified butter, and cream into a curry, adding paneer cubes and a variety of spices. Its origins are in the creamy delicacies of Mughlai cuisine, hence the term “shahi,” which refers to the royal title of Shahanshah in Mughal India. It is typically consumed with rice, bread, and traditional Indian flatbreads like roti or naan. The Persian word for cheese is paneer, and the word for royalty is shahi.
Kadai paneer and paneer butter masala are two recipes that are similar. The slight distinction between shahi paneer and paneer butter masala is that paneer butter masala uses more whole spices, but shahi paneer tastes sweeter.
There is this myth that shahi paneer tastes best at restaurants because they use the right kind of recipes but today we are going to burst that myth by providing you with the best shahi paneer recipe and definitely you will stop going to restaurants just to eat shahi paneer –
Ingredients needed –
- Paneer
- Ghee
- Cashew nuts
- Cloves
- Cinnamon
- Cardamom
- Saffron
- Fresh cream
- Garam Masala
- Red chili powder
- Salt
- Kasoori methi
- Corriander powder
- Tomato
- Onion
- Green chilies
- Garlic
- Ginger
These were all the ingredients you need to have for shahi paneer. Let’s move ahead with the recipe –
- Let cashew nuts soak for 15 to 20 minutes in boiling water.
2) Microwave the heavy cream for a little period of time. Add a few crushed saffron threads to the simmering cream. Combine, then set it aside. Saffron gradually imparts taste and color to the cream.
3) In a saucepan, combine the following ingredients: onion, ginger, garlic, green chile, cloves, cinnamon, and cardamom. Turn the heat to medium and add 13 cups of water. Allow everything to simmer for 8 to 10 minutes, or until the onions are tender. Allow it to cool.
4) Create the following three purees now, in the sequence listed: First, make cashew paste. Then purée roughly chopped tomatoes after grinding cooked onion into a fine pulp.
5)Ghee is warmed up in a pan over medium heat. Add the prepared onion paste once it’s heated.
Cook until it thickens, stirring periodically. It might take 5 to 6 minutes.
Salt and tomato puree are now added.
6)Mix and heat until a thick paste form after all the moisture has gone. Therefore, stir occasionally to prevent the food from sticking to the pan’s bottom or sides. You can partially cover the pan if it is spluttering excessively.
7) Add the black pepper, coriander, and red chili powders at this point. Well, combine, then heat for a minute.
Add sugar, water, and cashew paste at this point.
For 5 to 6 minutes, simmer. Do stir occasionally.
8) Add garam masala and kasoori methi right now (crushed between your palm). Mix well. Include paneer cubes. Stir and cook for one to two minutes. Put the saffron-cream mixture in now. Stir and allow it to simmer. Finally, stir in the cardamom powder and extinguish the flame. It is ready to serve after a thorough stirring.
And that’s where your restaurant like the shahi paneer recipe!