A Delectable Home-Cooking Guide for the Festive Season

Shahi Paneer Recipe: As the Festival of Lights, Diwali, approaches, the aroma of traditional cuisine fills homes across the nation. To add a touch of culinary delight to the festivities, a timeless favorite, the Shahi Paneer recipe, brings the essence of Mughlai flavors to dining tables.

Shahi Paneer, a revered delicacy in Indian households, encapsulates the richness of Mughlai cuisine. This royal dish combines the creaminess of cottage cheese with a fine balance of sweet and savory flavors. The recipe, known for its use of yogurt, dry fruits, and an array of spices, serves as a mainstay on festive menus, exuding an aroma that tantalizes taste buds across all generations.

Ingredients:

500 grams paneer (cottage cheese)
1 inch ginger
3 green cardamom pods
1 teaspoon red chilli powder
1 teaspoon garam masala powder
1 1/2 cups tomato puree
Water, as needed
1/2 cup almonds
2 onions
3 green chillies
1/2 cup yogurt (curd)
6 tablespoons ghee (clarified butter)
1 cup milk
Salt, to taste
1/2 cup cashews
For Garnishing:
A handful of coriander leaves
1/4 cup fresh cream

Method:

1. Preparation: Chop the onions, green chillies, tomatoes, ginger, and coriander leaves separately. In a bowl, whisk the yogurt until smooth. Alternatively, use tomato puree for quicker preparation. For enhanced flavor, dry roast the spices separately before adding them to the dish. Grind cashews and almonds separately with a little water to form a paste. Set aside.

2. Making the Onion-Tomato Gravy: Heat 3 tablespoons of ghee in a pan over medium flame. Add chopped onions, ginger, green chillies, and green cardamoms. Sauté for 4 to 5 minutes. Introduce the tomato puree and cover the pan, cooking for 8 to 10 minutes. Add the beaten curd, cook for an additional 5 minutes, and pour a cup of water into the pan. Cook for 2 more minutes. Let the gravy cool to room temperature, then blend it in a mixer until smooth. Set aside.

3. Cooking with Paneer: Heat the remaining ghee in another pan. Add the blended gravy, red chilli powder, garam masala powder, cashew-almond paste, and salt. Bring it to a boil until the gravy thickens. Add the paneer cubes and milk. Cook for 3 to 5 minutes. While the gravy simmers, cut the paneer into cubes, reserving a couple for grating as garnish.

4. Garnishing and Serving: Garnish the Shahi Paneer with chopped coriander leaves and the grated paneer. For a creamier texture, add fresh cream to enhance both the visual appeal and taste. Serve the dish hot with roomali roti or naan, and relish this North Indian delight. This Shahi Paneer recipe promises a blend of rich, creamy flavors that perfectly encapsulate the essence of Mughlai cuisine.

(For More News Apart from Shahi Paneer Recipe, Stay Tuned to Rozana Spokesman)