Approximate values estimated by AI
Shahi Paneer
Traditional dish · Indian
A rich and creamy North Indian curry made with paneer (Indian cottage cheese) simmered in a velvety tomato and cashew-based gravy, flavored with aromatic spices.
Ingredients
- Paneer250g
- Tomatoes400g
- Onions2 medium
- Cashews50g
- Ginger1 inch
- Garlic4 cloves
- Green chilies1-2
- Ghee or Oil2 tbsp
- Cumin seeds1 tsp
- Turmeric powder1/2 tsp
- Coriander powder1 tsp
- Garam masala1 tsp
- Red chili powder1/2 tsp
- Heavy cream1/4 cup
- Sugar1 tsp
- Saltto taste
- Wateras needed
- Fresh cilantrofor garnish
- Slivered almondsfor garnish
Steps
- 1
Soak cashews in warm water for 30 minutes. Boil tomatoes until soft, peel, and blend into a puree. Soak paneer cubes in warm water for 10 minutes to soften.
- 2
Grind soaked cashews with a little water to a smooth paste.
- 3
Heat ghee or oil in a pan. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.
- 4
Add ginger-garlic paste and green chilies, sauté for a minute.
- 5
Add tomato puree, turmeric powder, coriander powder, red chili powder, and salt. Cook until oil separates from the masala.
- 6
Add cashew paste and cook for 5-7 minutes, stirring continuously.
- 7
Add water to adjust consistency. Bring to a simmer.
- 8
Add paneer cubes, sugar, and garam masala. Simmer for 5 minutes.
- 9
Stir in heavy cream. Cook for another 2 minutes. Do not boil after adding cream.
- 10
Garnish with fresh cilantro and slivered almonds. Serve hot.
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