Shahi Paneer Recipe

Introduction:

Feel like a king with Shahi Paneer, a dish that is known for its sheer opulence and lavishness typical of Indian meals. Rich with the gravy of Shahi Paneer, this dish mirrored the proof of the opulence of Mughlai meal variety, with some cubes of paneer floating within it.

Origins of Shahi Paneer:

The origins of this Shahi paneer dish can be found in the grand feasts meant to soothe the nerves of kings and queens, in the kitchens of the emperors of the Mughal Empire; these feasts were really great! In this recipe, richness is obvious from its creaminess as well as its aromatic presence that still speaks volumes about how magnificent this nation used to be hence most people still love it for its taste and how refreshingly it is served which has made it remain fashionable

Ingredients:

 Let’s gather the royal ingredients needed to make Shahi Paneer:

1. 200g paneer, cubed
2. 2 large onions, finely chopped
3. 2 tomatoes, sliced
4. 1/4 cup cashews, steeped in hot water
5. 1/4 cup sour cream
6. 2 tablespoons butter (clear butter).
7. 1 tablespoon of oil
8. Ginger-garlic powder 1 pound
9. 1 tablespoon cumin
10. 1 tablespoon red pepper powder
11. 1/2 teaspoon turmeric powder
12. 1/2 teaspoon garam masala
13. 1/4 teaspoon cardamom powder
14. A few saffron (preferred).
15. Salt of the taste
16. Fresh coriander leaves for home decoration

Recipe instructions:

You need to heat oil together with butter in a pan over medium heat, and then add the cumin seeds. At the same time, add diced onions and let them turn brownish. Then take the ginger, garlic paste sprinkles on some parts of these before smelling it’s scent in order to make them ready for others. When it comes to putting tomato paste remember that oily substance will separate out when enough spices with the paste, then do so immediately.

In the meantime grind the soaked cashews until they form a crumbly texture then blend in with the tomato mixture. There should also be added red chili powder, turmeric powder, garam masala cardamom powder and saffron fibers if any and finally salt mixed into this well. Allow the sauce to sit on low heat for about 5-7 minutes until it reduces.

Put the diced paneer in the gravy then allow it to cook for about 2-3 minutes. Then add the sour cream; stir it properly so that all the components blend together. Complete by sprinkling with nice herbs if you wish. 

Use fresh Paneer if you desire an excellent taste and a more pleasant texture; for an even richer and more varied taste, you might consider lightly frying those cubes before adding to the gravy. Soaking cashew nuts in hot water for at least half an hour makes them blend more easily.

Change the quantity of red pepper powder as one would want depending on individual spiciness preferences. Additionally, put silver leaf (vraka) on the Paneer if one wants a more luxurious feel.