Shahi Paneer
Shahi Paneer is a rich Indian curry made with paneer, tomatoes, and spices, simmered in a creamy sauce.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Paneer (cut into cubes) | 500 | Grams |
| Onion (finely chopped) | 2 | Count |
| Tomato (pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Whole Milk (for creaminess) | 1 | Cup |
| Cashew Nuts (soaked and blended into a paste) | 50 | Grams |
| Butter (for cooking) | 3 | Tbsp |
| Cumin Seeds (for tempering) | 1 | Tsp |
| Coriander Powder (for flavor) | 1 | Tsp |
| Garam Masala (for spice) | 1 | Tsp |
| Turmeric Powder (for color) | 0.5 | Tsp |
| Red Chili Powder (for heat) | 1 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Fresh Cream (for garnish) | 0.5 | Cup |
| Coriander Leaves (chopped, for garnish) | 1 | Bunch |
Instructions
- Heat butter in a pan and add cumin seeds. Allow them to splutter.
- Add chopped onions and sauté until golden brown.
- Add ginger, garlic, and green chilies. Sauté for a minute.
- Add tomato puree and cook until the oil separates.
- Mix in coriander powder, turmeric powder, red chili powder, and salt. Cook for 2 minutes.
- Add cashew paste and cook for another 2 minutes.
- Pour in whole milk and bring to a simmer.
- Add paneer cubes and garam masala. Stir gently and cook for 5 minutes.
- Garnish with fresh cream and chopped coriander leaves before serving.
Prep
- Soak cashew nuts in warm water for 30 minutes and blend into a paste.
Kitchen equipment
BlenderSpice Grinder