ढाबे रेस्टोरेंट के स्वाद जैसा परफेक्ट शाही पनीर

Ingredients

• 250 g Paneer (cut into 1‑inch cubes)
• 2 medium Onion (quartered, not finely chopped)
• 2 medium Tomato (chopped roughly)
• 50 g Cashew Nuts (soaked 10 min then blended to a smooth paste)
• 1 tbsp Ginger Garlic Paste (store‑bought or homemade)
• 100 g Plain Curd (Yogurt) (full‑fat, at room temperature)
• 2 tbsp Ghee (clarified butter)
• 2 tbsp Oil (vegetable or canola oil)
• 1 tbsp Butter (unsalted, cut into cubes)
• 1 tsp Sugar (granulated)
• 1 tsp Red Chilli Powder (adjust to heat preference)
• 1/4 tsp Green Cardamom Powder (freshly ground)
• 1 tsp Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• 2 tbsp Cream (heavy whipping cream)
• to taste Salt
• 2 Whole Spices – Black Cardamom
• 4 Whole Spices – Green Cardamom
• 4 Whole Spices – Cloves
• 1 small Whole Spices – Cinnamon Stick
• 1 tsp Whole Spices – Cumin Seeds
• 1 Whole Spices – Bay Leaf
• 1 cup Water (adjust for desired consistency)

Instructions

1. Prepare Ingredients

   Quarter the onions, roughly chop the tomatoes, soak cashews in warm water for 10 minutes, then blend to a smooth paste with a little water. Measure all spices and keep ready.

   Time: PT5M

2. Bloom Whole Spices

   Heat oil and ghee together in the pan over medium heat. Add black cardamom, green cardamom, cloves, cinnamon stick, cumin seeds, and bay leaf. Stir for 30 seconds until fragrant.

   Time: PT2M

   Temperature: Medium heat

3. Sauté Onions

   Add the quartered onions to the pan. Stir continuously for 3 minutes until they turn translucent but do not brown.

   Time: PT3M

   Temperature: Medium heat

4. Add Ginger‑Garlic Paste

   Stir in the ginger‑garlic paste and cook for 1 minute, just until the raw smell disappears.

   Time: PT1M

   Temperature: Medium heat

5. Incorporate Curd

   Lower the heat slightly and whisk in the curd. Cook for 2 minutes, allowing the natural ghee in the curd to gently fry the spices.

   Time: PT2M

   Temperature: Medium heat

6. Add Cashew Paste

   Stir the smooth cashew paste into the mixture and cook for another 2 minutes, ensuring it blends well.

   Time: PT2M

   Temperature: Medium heat

7. Tomatoes and Water

   Add the chopped tomatoes and sauté for 2 minutes. Immediately pour in 1 cup of water to stop the tomatoes from sticking to the pan.

   Time: PT2M

   Temperature: Medium heat

8. Sweeten & Spice

   Add the teaspoon of sugar; let it melt and caramelize slightly. Then sprinkle the red chilli powder and stir quickly.

   Time: PT1M

   Temperature: Medium heat

9. Simmer Gravy

   Reduce heat to low and let the gravy simmer for 5 minutes, stirring occasionally, until it reaches a creamy consistency.

   Time: PT5M

   Temperature: Low heat

10. Add Paneer

    Gently fold the paneer cubes into the gravy. Cook for 3 minutes on low heat, then remove the pan from the flame.

    Time: PT3M

    Temperature: Low heat

11. Finish with Cream and Herbs

    Stir in the heavy cream, green cardamom powder, and crushed dried fenugreek leaves. Adjust salt if needed and give a final gentle mix.

    Time: PT1M

    Temperature: Low heat

12. Serve

    Garnish with a pinch of fenugreek leaves. Serve hot with butter‑paratha or naan.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

15 g

Fat

25 g

Fiber

2 g