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Shahi Paneer Recipe

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.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine North Indian
Servings 4
Calories 350 kcal

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.
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