Shahi Paneer

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Cut the paneer into 1-inch cubes and set aside.

   ملاحظة الطاهي: For extra soft paneer, soak the cubes in warm water for 10-15 minutes before frying.

2. 2

   Heat 1 tablespoon of ghee in a large, heavy-bottomed pan or Dutch oven over medium heat until shimmering.

   حوالي 1 د

3. 3

   Add the paneer cubes to the hot ghee and fry them, turning occasionally, until they are lightly golden brown on all sides.

   حوالي 5 د

   ملاحظة الطاهي: Avoid overcrowding the pan; fry in batches if necessary to ensure even browning. Overcooked paneer can become rubbery.

4. 4

   Remove the fried paneer cubes from the pan with a slotted spoon and transfer them to a plate lined with paper towels to drain excess ghee. Set aside.

5. 5

   Add the remaining 1 tablespoon of ghee to the same pan.

6. 6

   Add the chopped yellow onion, grated ginger, minced garlic, soaked cashews, diced tomatoes, and green chili (if using) to the pan.

   ملاحظة الطاهي: Soaking cashews in hot water for 15-20 minutes before blending helps achieve a smoother, creamier gravy.

7. 7

   Sauté the mixture over medium heat, stirring frequently, until the onions are translucent and softened, and the tomatoes have broken down.

   حوالي 10 د

   ملاحظة الطاهي: Cook until the raw smell of the onions and garlic dissipates, indicating they are properly cooked.

8. 8

   Remove the pan from the heat and allow the sautéed mixture to cool slightly for 5 minutes.

   حوالي 5 د

   ملاحظة الطاهي: Blending hot ingredients can create steam and pressure, which can be dangerous. Always cool slightly before blending.

9. 9

   Transfer the cooled mixture to a high-speed blender.

10. 10

    Add 0.5 cup of water to the blender and blend until you achieve a very smooth, lump-free paste.

    حوالي 3 د

    ملاحظة الطاهي: If the mixture is too thick, add a tablespoon or two more water at a time until it blends into a silky consistency.

11. 11

    Pour the blended gravy back into the same pan.

12. 12

    Stir in the turmeric powder, coriander powder, cumin powder, garam masala, sugar, and salt until well combined.

    ملاحظة الطاهي: Ensure all spices are thoroughly mixed into the gravy to prevent pockets of concentrated flavor.

13. 13

    Bring the gravy to a gentle simmer over low to medium heat, stirring occasionally, and cook for 5-7 minutes until it thickens slightly and the spices are well integrated.

    حوالي 7 د

    ملاحظة الطاهي: Cook on low heat to prevent splattering and ensure the spices cook through without burning. A lid can help contain splatters.

14. 14

    Add the fried paneer cubes and heavy cream to the simmering gravy.

    ملاحظة الطاهي: Adding cream at the end prevents it from splitting and maintains its rich texture.

15. 15

    Gently stir and cook for another 2-3 minutes, just until the paneer is heated through and the cream is fully incorporated into the gravy.

    حوالي 3 د

    ملاحظة الطاهي: Do not boil the gravy after adding cream, as it can curdle. Just bring it to a gentle warmth.

16. 16

    Garnish generously with freshly chopped cilantro before serving hot.

    ملاحظة الطاهي: Cilantro adds a fresh, herbaceous note that brightens the rich curry.