Shahi Paneer Kidan Bnaiye? 🍳

Ingredients 🥄

For the Paneer
250g Paneer, cut into cubes
1 tbsp Ghee or Oil
For the Gravy
2 tbsp Ghee or Oil
1 inch Ginger, grated
2 Green Chilies, slit (adjust to your spice preference!)
1 tsp Turmeric Powder
1 tsp Red Chili Powder (Kashmiri chili for color, optional)
1 tbsp Coriander Powder
1/2 tsp Garam Masala
2 large Tomatoes, pureed
1/2 cup Cashews, soaked in warm water for 30 minutes and ground into a paste
1/4 cup Cream
2 tbsp Fresh Coriander Leaves, chopped, for garnish
Salt to taste

Instructions 📋

First, let's gently sauté the paneer. Heat ghee or oil in a pan over medium heat. Add the paneer cubes and lightly brown them on all sides. This adds a lovely texture and nutty flavor. Remove the paneer and set aside.
Now, onto the gravy! In the same pan, add more ghee or oil if needed. Add the grated ginger and slit green chilies. Sauté for a minute until fragrant.
Add the turmeric powder, red chili powder, coriander powder, and garam masala. Sauté for another minute, being careful not to burn the spices.
Pour in the tomato puree and cook until the oil starts to separate from the gravy. This usually takes about 5-7 minutes. Keep stirring occasionally to prevent sticking.
Stir in the cashew paste and cook for another 2-3 minutes. Cashews give our Shahi Paneer that beautiful richness and creaminess.
Add the sautéed paneer to the gravy and gently simmer for 5 minutes, allowing the paneer to soak up all the delicious flavors.
Finally, stir in the cream and season with salt to taste. Cook for another minute.
Garnish with fresh coriander leaves and serve hot with naan, roti, or rice. Enjoy this royal treat! 😊