Native to the Indian subcontinent, shahi paneer is a paneer recipe made with a rich stew of cream, tomatoes, and Indian spices. This dish is made by emulsifying tomatoes, onions, ground cashews, clarified butter, and cream into a curry, adding paneer cubes and a variety of spices. Its origins are in the creamy delicacies of Mughlai cuisine, hence the term "shahi," which refers to the royal title of Shahanshah in Mughal India. It is typically consumed with rice, bread, and traditional Indian flatbreads like roti or naan. The Persian word for cheese is paneer, and the word for royalty is shahi.

1. how make shahi paneer
restaurant style
Native to the Indian subcontinent, shahi paneer is a
paneer recipe made with a rich stew of cream,
tomatoes, and Indian spices. This dish is made by
emulsifying tomatoes, onions, ground cashews, clarified
butter, and cream into a curry, adding paneer cubes and
a variety of spices. Its origins are in the creamy
delicacies of Mughlai cuisine, hence the term "shahi,"
which refers to the royal title of Shahanshah in Mughal
India. It is typically consumed with rice, bread, and
traditional Indian flatbreads like roti or naan. The Persian
word for cheese is paneer, and the word for royalty is
shahi. I

2. Kadai paneer and paneer butter
masala are two recipes that are
similar. The slight distinction
between shahi paneer and paneer
butter masala is that paneer
butter masala uses more whole
spices, but shahi paneer tastes
sweeter.
There this myth that shahi paneer
tastes best at restaurants
because they use the right kind of
recipes but today we are going to
burst that myth by providing you
with the best shahi paneer recipe
and definitely you will stop going to
restaurants just to eat shahi
paneer -

3. Paneer
Ghee
Cashew nuts
Cloves
Cinammon
Cardamom
Saffron
Fresh cream
Garam Masala
Red chilli powder
Salt
Kasoori methi
Corriander powder
Tomato
Onion
Green chillies
Garlic
Ginger
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Ingredients needed -

4. 1) Let cashew nuts soak for 15 to
20 minutes in boiling water.
2) Microwave the heavy cream for
a little period of time. Add a few
crushed saffron threads to the
simmering cream. Combine, then
set it aside. Saffron gradually
imparts taste and color to the
cream.
3) In a saucepan, combine the
following ingredients: onion, ginger,
garlic, green chile, cloves, cinnamon,
and cardamom. Turn the heat to
medium and add 13 cup of water.
Allow everything to simmer for 8 to
10 minutes, or until the onions are
tender. Allow it to cool.

5. 4) Create the following three purees
now, in the sequence listed: First,
make cashew paste. Then purée
roughly chopped tomatoes after
grinding cooked onion into a fine pulp.
5)Ghee is warmed up in a pan over
medium heat. Add the prepared
onion paste once it's heated.
Cook until it thickens, stirring
periodically. It might take 5 to 6
minutes. Salt and tomato puree are
now added.
6)Mix and heat until a thick paste forms
after all the moisture has gone.
Therefore, stir occasionally to prevent
the food from sticking to the pan's
bottom or sides. You can partially
cover the pan if it is spluttering
excessively.

6. 7)Add the black pepper, coriander,
and red chili powders at this point.
Well combine, then heat for a minute.
Add sugar, water, and cashew paste
at this point.
For 5 to 6 minutes, simmer. Do stir
occasionally.
8) Add garam masala and kasoori
methi right now (crushed between
your palm). Mix well. Include paneer
cubes. Stir and cook for one to two
minutes. Put the saffron-cream
mixture in now. Stir and allow it to
simmer. Finally, stir in the cardamom
powder and extinguish the flame. It is
ready to serve after a thorough
stirring.
And thats there your restaurant like
shahi paneer recipe!