how to make shahi paneer

shahi Paneer is a rich, creamy, and mildly spiced North Indian dish made with paneer (Indian cottage cheese) and a luxurious, smooth gravy. The gravy is typically made from onions, tomatoes, yogurt, and a blend of aromatic spices. Here’s a detailed recipe to make Shahi Paneer at home:

Ingredients:

For the Gravy:

• 200g paneer (cubed)
• 2 medium-sized onions (finely chopped)
• 1 large tomato (pureed)
• 2 tbsp ginger-garlic paste
• 1/4 cup yogurt (whisked)
• 1/4 cup cream (optional for extra richness)
• 2 tbsp cashew nuts (soaked in warm water for 15-20 minutes)
• 1 tbsp melon seeds (optional, but adds richness)
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp garam masala powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1 tbsp kasturi methi (dried fenugreek leaves)
• 2 tbsp ghee or oil
• Salt to taste
• 1/2 cup water or as needed (to adjust gravy consistency)

For Garnish:

• Fresh coriander leaves (chopped)
• A drizzle of cream (optional)

Instructions:

1. Prepare the Cashew Paste:

   • Blend the soaked cashew nuts (with melon seeds, if using) into a smooth paste by adding a little water. Set aside.

2. Cook the Gravy Base:

   • Heat ghee or oil in a large pan over medium heat. Add finely chopped onions and sauté until golden brown.
   • Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
   • Add the pureed tomatoes and cook for 4-5 minutes until the oil starts to separate from the masala.
   • Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cook the spices for a minute to bloom their flavors.

3. Add Cashew and Yogurt:

   • Add the cashew paste to the pan and cook it along with the tomato-onion mixture for 3-4 minutes.
   • Lower the heat and stir in the whisked yogurt. Mix everything well and cook for 5-6 minutes. Be careful not to let the yogurt curdle. Stir continuously.

4. Simmer and Blend:

   • Add water as needed to achieve your desired gravy consistency. Let the gravy simmer on low heat for another 5-6 minutes to meld the flavors together.

5. Add Paneer and Finish:

   • Gently add the paneer cubes to the gravy. Mix carefully so the paneer doesn’t break. Let the paneer cook in the gravy for about 4-5 minutes, allowing it to absorb the flavors.
   • Sprinkle garam masala powder and kasuri methi (dried fenugreek leaves). Stir gently.
   • Add cream (if using) and stir to make the gravy creamy and rich.

6. Garnish and Serve:

   • Garnish with freshly chopped coriander leaves and a drizzle of cream for extra richness.
   • Serve hot with naan, roti, or steamed rice.

Tips:

• For a smooth gravy, you can blend the cooked onions, tomatoes, and spices before adding the cashew paste. This will make the gravy velvety.
• Adjust the spice level by increasing or decreasing the amount of red chili powder according to your taste.
• If you want a richer version, add more cream, or even a little butter at the end.

Enjoy your creamy and flavorful Shahi Paneer!