Shahi Paneer Without Cream Recipe - The Deliciously Royal Taste

 

Shahi Paneer is a popular North Indian dish that is rich, creamy, and full of flavor. "Shahi" translates to "royal" in Hindi, and this dish is known for its luxurious and regal taste. It is typically made with paneer (Indian cottage cheese) cooked in a rich tomato-based gravy with a blend of aromatic spices. It is rich in cream, but Shahi Paneer without cream can also be prepared.

The dish usually involves frying or sautéing paneer cubes until they turn golden brown and then simmering them in a creamy tomato gravy. The gravy is prepared with a combination of onions, tomatoes, ginger-garlic paste, and a variety of spices such as red chili powder, turmeric, coriander powder, and garam masala. The addition of cashew nut paste or yogurt adds to the creamy texture of the dish.

Shahi Paneer is often garnished with a sprinkle of cardamom powder and garnished with fresh coriander leaves. It is typically served with naan bread, roti (Indian flatbread), or rice.

The rich and creamy nature of Shahi Paneer makes it a popular vegetarian option for special occasions, parties, and festive meals. It is loved for its delicious taste and indulgent texture. Shahi Paneer becomes more tasty by adding cream, but it can be made without cream also, in next step we will explore how to prepare Shahi Paneer Without Cream.

Shahi Paneer Without Cream

Ingredients:

• 200 grams paneer (cottage cheese), cut into cubes
• 2 tablespoons ghee or oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 tomatoes, pureed
• 1/2 cup yogurt (curd), whisked
• 1/4 cup milk
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon cardamom powder
• 10-12 cashew nuts, soaked in warm water for 15 minutes
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

• Heat ghee or oil in a pan over medium heat. Add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
• Add tomato puree and cook for about 5 minutes until the oil separates from the mixture.
• In the meantime, blend the soaked cashew nuts into a smooth paste using a blender or food processor.
• Once the tomato mixture is cooked, add the cashew paste and mix well.
• Reduce the heat to low and add whisked yogurt to the pan, stirring continuously to avoid curdling.
• Add red chili powder, turmeric powder, coriander powder, garam masala, cardamom powder, and salt. Mix everything together.
• Cook the mixture for about 5 minutes until the spices are well incorporated.
• Add milk to the pan and stir well. Cook for an additional 2 minutes.
• Add paneer cubes to the pan and gently mix them with the sauce. Simmer for 5-7 minutes to allow the flavors to meld together.
• Turn off the heat and garnish with fresh coriander leaves.
• Serve the Shahi Paneer hot with roti, naan, or rice.

This recipe creates a creamy and flavorful Shahi Paneer without cream. The combination of yogurt and cashew paste provides a rich and luscious texture to the dish.