By: Payal
Image Credit: Getty
Shahi Paneer is a North Indian dish, perfect for any celebration. But even a small slip-up can mess with the taste. Don't worry, though-these simple tips will help you nail it every time.
Image: Getty
If you want that classic restaurant flavour, keep your onions & tomatoes in bigger chunks, not a paste. Cook them until they're just soft .
Image Credit: Getty
After cooking your base, switch off the heat. When it's not too hot, blend in your curd until smooth. This will give your gravy a creamy texture.
Image: Getty
Bay leaves, cinnamon, & cardamom? These are your flavour superheroes. Fry them in hot oil but remember to fish them out before blending the gravy.
Image: Getty
Too many tomatoes will give you a sour gravy. Stick to a balanced ratio-equal parts of onions & tomatoes will keep the flavours on point.
Image Credit: Getty
Soak your paneer in saltwater for about 10 min. Then, press out the water gently, cut into cubes, &slide it right into your delicious gravy.
Image Credit: Getty
More Kitchen Tips:
Image Credit:Getty