Shahi Paneer Recipe
Shahi Paneer is a creamy, mild curry made with paneer, cashew nuts, and aromatic spices. Perfect for festive meals or special occasions.
Equipment
- Saucepan
- Blender
- Spatula
Ingredients
- 200 gm paneer (cubed)
- 1/4 cup cashew nuts (soaked)
- 1 cup milk
- 1/2 cup fresh cream
- 2 tbsp butter or ghee
- 1 onion (chopped)
- 2 tomatoes (pureed)
- 1/2 tsp ginger-garlic paste
- 1/2 tsp cumin seeds
- 1/4 tsp cardamom powder
- 2 cloves
- 1/2 tsp turmeric powder
- Salt to taste
- Saffron strands (optional)
- Fresh coriander leaves for garnish
Instructions
Prepare the Cashew Paste:
- Blend the soaked cashews with milk into a smooth paste. Set aside.
Sauté the Aromatics:
- Heat butter or ghee in a saucepan.
- Add cumin seeds and let them splutter.
- Add onions and sauté until golden brown.
Cook the Tomatoes and Spices:
- Add ginger-garlic paste and cook for 1 minute.
- Add pureed tomatoes, turmeric powder, cardamom powder, and cloves. Cook until the oil separates.
Combine Paneer and Gravy:
- Add the cashew paste and stir well.
- Add the paneer cubes and cook for 5 minutes on low heat.
Finish with Cream:
- Stir in fresh cream and simmer for another 2-3 minutes.
- Add salt to taste.
Garnish and Serve:
- Garnish with saffron strands and fresh coriander leaves.
- Serve hot with naan, roti, or rice.
Notes
- Variation: You can add raisins for a touch of sweetness.
- Storage: Store leftovers in the refrigerator for up to 2 days. Reheat gently before serving.
- Serving Tip: Pair with garlic naan or jeera rice for a restaurant-style meal.
