Indian dish shahi paneer cook in ten minutes

         

                                                                            Shahi paneer is a popular North Indian dish made with paneer (Indian cottage cheese) cooked in a creamy tomato-based gravy, enriched with spices like cumin, cardamom, cloves, and sometimes nuts like cashews. It's often garnished with cream and coriander leaves, giving it a rich and royal flavor, hence the name "Shahi," which means royal in Hindi.

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History of shahi paneer

The origins of Shahi Paneer can be traced back to the Mughal era in India, which lasted from the 16th to the 19th centuries. During this time, the Mughal emperors and their royal kitchens were known for their elaborate and rich cuisine, which often included dishes made with dairy products like paneer.

Shahi Paneer likely evolved as a dish fit for royalty, with its rich, creamy gravy and aromatic spices. It was prepared using ingredients like paneer, cream, tomatoes, and a variety of spices, reflecting the opulence and refinement associated with Mughal cooking.

Over time, Shahi Paneer became popular not only among the royals but also among the common people, and it has since become a beloved dish enjoyed in homes and restaurants throughout India and beyond. Today, it remains a staple of North Indian cuisine and is appreciated for its delicious flavor and creamy texture.

Here's a basic recipe for cooking

 Shahi Paneer:

250g paneer (cubed)

2 tbsp ghee or oil

1 large onion (finely chopped)

2 tomatoes (pureed)

1-inch piece of ginger (minced)

2 cloves of garlic (minced)

1/2 cup cashews (soaked in water for 30 minutes)

1/4 cup cream

1 tsp cumin seeds

1 tsp garam masala

1/2 tsp turmeric powder

1/2 tsp red chili powder

Salt to taste

Fresh coriander leaves for garnish

Instructions:

Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add finely chopped onions and sauté until they turn golden brown.

Add minced ginger and garlic, and sauté for another minute.

Add tomato puree and cook until the raw smell disappears and the oil separates from the mixture.

Meanwhile, drain the soaked cashews and blend them into a smooth paste using a blender or food processor.

Add the cashew paste to the tomato-onion mixture and cook for 2-3 minutes.

Add turmeric powder, red chili powder, and salt. Mix well.

Add cubed paneer to the gravy and cook for another 2-3 minutes, allowing the flavors to meld together.

Stir in cream and garam masala, and let it simmer for a couple of minutes.

Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.

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Shahi paneer

Enjoy your delicious homemade Shahi Paneer!