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Shahi Paneer with Saffron and Cardamom
85% authentic · Indian
An aromatic and luxurious variation of Shahi Paneer, enhanced with the delicate fragrance of saffron and green cardamom, offering a more complex flavor profile.
Ingredients
- Paneer250g
- Tomatoes300g
- Onions1 large
- Cashews40g
- Ginger1 inch
- Garlic3 cloves
- Ghee2 tbsp
- Cumin seeds1 tsp
- Green cardamom pods4-5
- Turmeric powder1/4 tsp
- Coriander powder1 tsp
- Garam masala1/2 tsp
- Saffron strandsa pinch
- Heavy cream1/4 cup
- Sugar1 tsp
- Saltto taste
- Wateras needed
- Crushed cardamom seedsfor garnish
- Chopped pistachiosfor garnish
Steps
- 1
Soak cashews in warm water. Boil tomatoes until soft, peel, and blend into a puree. Soak saffron strands in 2 tbsp warm milk.
- 2
Grind soaked cashews with a little water to a smooth paste.
- 3
Heat ghee in a pan. Add cumin seeds and crushed cardamom pods. Sauté until fragrant.
- 4
Add finely chopped onion and sauté until golden brown.
- 5
Add ginger-garlic paste and sauté for a minute.
- 6
Add tomato puree, turmeric powder, coriander powder, and salt. Cook until oil separates.
- 7
Add cashew paste and cook for 5 minutes, stirring constantly.
- 8
Add water to adjust consistency. Bring to a simmer.
- 9
Add paneer cubes, sugar, garam masala, and saffron-milk mixture. Simmer for 5 minutes.
- 10
Stir in heavy cream. Cook for 2 minutes. Do not boil.
- 11
Garnish with crushed cardamom seeds and chopped pistachios. Serve hot.
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