Shahi Paneer

Forberedelser

Ingredienser

Fremgangsmåte

Trinn for trinn

1. 1

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

   Kokkens tips: 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.

   Omtrent 1 min

3. 3

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

   Omtrent 5 min

   Kokkens tips: 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.

   Kokkens tips: 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.

   Omtrent 10 min

   Kokkens tips: 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.

   Omtrent 5 min

   Kokkens tips: 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.

    Omtrent 3 min

    Kokkens tips: 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.

    Kokkens tips: 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.

    Omtrent 7 min

    Kokkens tips: 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.

    Kokkens tips: 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.

    Omtrent 3 min

    Kokkens tips: 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.

    Kokkens tips: Cilantro adds a fresh, herbaceous note that brightens the rich curry.