Shahi paneer recipe

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Ingredients:
Paneer in a bowl

  • 250g paneer (cubed)
  • 2 medium onions (finely chopped or pureed)
  • 2 medium tomatoes (pureed)
  • 10-12 cashews (soaked in water for 15-20 minutes)
  • 1/4 cup heavy cream (or fresh cream)
  • 1/4 cup yogurt (whisked)
  • 1 tbsp ginger-garlic paste
  • 2-3 green chilies (slit)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1/2 tsp cumin seeds
  • 2-3 cardamoms (green)
  • 2 cloves
  • 1-inch cinnamon stick
  • 1 bay leaf
  • 2 tbsp ghee or oil
  • Salt (to taste)
  • Fresh coriander leaves (for garnish)

For garnish (optional):

  • A few saffron strands soaked in warm milk (optional)
  • 1 tbsp roasted almonds (optional)

Method:

  1. Prepare the cashew paste:

    • Blend soaked cashews with a little water into a smooth paste. Set aside.

  2. Cook the paneer:

    • Heat 1 tbsp ghee or oil in a pan. Lightly fry the paneer cubes until golden on the edges (optional). Remove and keep aside. Alternatively, use the paneer as is for a softer texture.

  3. Prepare the base:

    • In the same pan, add cumin seeds, cardamoms, cloves, cinnamon stick, and bay leaf. Sauté until fragrant.
    • Add the chopped or pureed onions and sauté until golden brown.
    • Add the ginger-garlic paste and green chilies. Sauté for 2-3 minutes until raw smell disappears.

  4. Add the tomatoes and spices:

    • Pour in the tomato puree. Cook until the mixture thickens and oil starts separating from the masala.
    • Add turmeric powder, red chili powder, and salt. Mix well.

  5. Add yogurt and cashew paste:

    • Lower the heat and stir in the whisked yogurt gradually, stirring continuously to avoid curdling.
    • Add the cashew paste and mix well, cooking for a few minutes until the gravy is creamy and well-blended.

  6. Simmer with paneer:

    • Add water to adjust the consistency of the gravy as desired (1/2 to 1 cup).
    • Add the paneer cubes and stir gently. Let it simmer for 5-7 minutes, allowing the paneer to absorb the flavors.

  7. Finish with cream and garam masala:

    • Stir in the cream and garam masala powder. Simmer for another 2-3 minutes.
    • If using saffron milk, add it at this stage for extra richness and color.

  8. Garnish and serve:

    • Garnish with fresh coriander leaves and optionally, roasted almonds.
    • Serve hot with naan, roti, or steamed rice.

Enjoy your creamy, delicious Shahi Paneer!

Location: दिल्ली, भारत

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