Shahi Paneer Recipe: The Beetroot Secret
Presenting an amazing way to make Shahi Paneer. People often use Kashmiri red chili powder to give Shahi Paneer its vibrant color, but in this unique recipe, we have used nature's wonderful gift—beetroot. You can use this trick in any gravy-based vegetable dish if you desire a pink color. This recipe is as nutritious as it is healthy.
The specialty of this recipe is that a velvety paste is prepared by boiling onions, tomatoes, ginger, green chilies, along with a few pieces of beetroot. This paste not only gives the gravy a smooth texture but also imparts a deep, natural pink color—just like you find in an excellent restaurant-style Shahi Paneer—and all this without any artificial color or excessive spices!
The Royal Preparation Style
When this pink paste is fried in a fragrant tempering (tarka) of cumin seeds (jeera), cloves, curry leaves, and whole red chilies, a blend of Kitchen King spice and kasuri methi/coriander powder gives it a complete Indian flavor. Adding a paste of 8-10 cashews and fresh cream (malai) to the gravy further enhances its richness, ensuring it completely lives up to its name, 'Shahi' (Royal).
Finally, add the soft pieces of paneer. After bringing it to a boil, garnish it with fresh green coriander. This Shahi Paneer, rich in the nutritional elements of beetroot, is a healthy preparation ready for your dining table.
Do adopt this healthy and colorful secret!
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