5 Genius Hacks For The Perfect Shahi Paneer That You've Been Craving
Shahi paneer, the crown jewel of North Indian cuisine, isn't just a dish-it's a global sensation known for its creamy, decadent flavours. Tender chunks of paneer swimming in a cashew cream gravy are a festival favourite, but mastering this dish can be tricky. Fear not! We've got the ultimate tips to nail your Shahi paneer game from the get-go.
5
Photos
Mastering Vegetable Preparation
Forget pastes! Opt for finely chopped onions and tomatoes to kick off your Shahi paneer adventure. Heat up your oil, toss in those whole spices, and watch your veggies soften into a tantalising base. Feeling adventurous? Throw in some capsicum pieces for an extra kick- it's all about personal taste here.Timing Is Everything When It Comes to Curd
Picture this: perfectly sauteed spices, onions, tomatoes, ginger, and garlic mingling with cashews until they're blissfully tender. Take the heat down, let it cool just right, then boom-whip in that curd for a smooth, creamy texture that'll make your Shahi paneer sing.Right Use Of Whole Spices
Bay leaves, cinnamon, cardamom - these aren't just spices, they're the secret agents behind Shahi paneer's bold flavour profile. Throw them into hot oil for a quick sizzle, but remember to fish them out before blending your gravy - no one likes surprise crunch in their creamy delight.Limit The Use Of Tomatoes
Balance is key, especially when it comes to tomatoes. Too much can overpower your gravy with tanginess. Stick to a balanced mix of onions and tomatoes to hit that sweet spot of taste and thickness-it's the ultimate Shahi paneer hack.Paneer Perfection: The Final Touch
Here's the scoop on paneer: soak it in salt water for a quick spa treatment, then gently pat it dry. Slice it into cubes and gently fold it into your silky gravy. Voila! Your Shahi paneer masterpiece is ready to steal the show.
Advertisement