Certainly! Here’s a simplified version of Shahi Paneer without yogurt and nut paste. The richness will still come from the cream, spices, and the natural flavors of the paneer.
Shahi Paneer Recipe (Without Yogurt and Nut Paste)
Ingredients:
For the Gravy
– Paneer (cottage cheese): 200-250 g, cut into cubes
– Onion: 1 medium, finely chopped
– Tomato: 1 medium, pureed (or 2 tbsp tomato paste)
– Ginger-garlic paste: 1 tbsp
– Green cardamom: 2-3 pods
– Cloves: 2-3
– Cinnamon stick: 1 small piece
– Bay leaf: 1
– Heavy cream: 1/4 cup
– Sugar: 1 tsp (optional, to balance acidity)
– Salt: to taste
– Water: as needed for consistency
Ground Spices:
– Coriander powder: 1 tsp
– Cumin powder: 1/2 tsp
– Turmeric powder: 1/4 tsp
– Red chili powder: 1/2 tsp (or to taste)
– Garam masala powder: 1/2 tsp
For Tempering:
– Ghee or butter: 2 tbsp
– Oil: 1 tbsp
Garnish:
– Chopped cilantro (coriander): for garnish
– Kasuri methi (dried fenugreek leaves): 1 tsp (optional)
Instructions:
1. Sauté Whole Spices:
– Heat ghee and oil together in a large pan over medium heat. Once hot, add bay leaf, green cardamom, cloves, and cinnamon stick. Sauté for about 30 seconds until the spices release their fragrance.
2. Cook the Onions:
– Add the finely chopped onions to the pan. Sauté for 5-7 minutes until they turn golden brown.
3. Add Ginger-Garlic Paste:
– Add the ginger-garlic paste and sauté for another 1-2 minutes until the raw smell disappears.
4. Add Tomatoes & Ground Spices:
– Add the pureed tomato (or tomato paste) to the pan and cook for about 3-4 minutes, until the oil starts to separate from the mixture.
– Now, add coriander powder, cumin powder, turmeric powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes until the spices are well cooked.
5. Add Water & Simmer:
– Add water to reach your desired consistency for the gravy. Let the mixture simmer on low heat for 5-7 minutes, allowing the flavors to meld together.
6. Add Cream:
– Stir in the heavy cream and cook for another 2-3 minutes until the gravy becomes smooth and rich.
7. Add Paneer:
– Add the paneer cubes to the gravy. Gently stir to coat the paneer with the sauce. Let it cook for another 5 minutes, allowing the paneer to absorb the flavors.
8. Add Garam Masala & Kasuri Methi:
– Sprinkle garam masala powder and kasuri methi (optional) over the curry. Stir gently to incorporate.
9. Sweeten (Optional):
– If the gravy tastes too tangy, add a teaspoon of sugar to balance the flavors.
10. Garnish & Serve:
– Garnish the Shahi Paneer with freshly chopped cilantro.
– Serve hot with naan, roti, or steamed basmati rice.
Tips:
– For a smoother gravy: You can blend the gravy after cooking it (before adding paneer) for a silky texture.
– For extra creaminess: You can increase the amount of cream if you prefer a richer dish.
– Optional spice addition: If you like a bit of tang, a splash of lemon juice or a small amount of tamarind paste can be added to the gravy.
Even without yogurt or nut paste, this version of Shahi Paneer remains rich, flavorful, and satisfying!
