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Shahi Paneer
Indulge in the royal flavors of Shahi Paneer, a dish that traces its roots to the opulent kitchens of the Mughal emperors. This luxurious recipe features soft, succulent paneer immersed in a velvety tomato and cashew-based gravy that is rich, creamy, and bursting with aromatic spices. The blend of cashews adds a delightful nuttiness while the spices create an irresistible depth of flavor, making it perfect for special occasions or a lavish dinner at home. Serve this exquisite dish with hot butter naan or fragrant basmati rice, complemented by tangy pickles or a refreshing raita for a complete feast. Experience the taste of history with every bite!
Ingredients
- Ghee
- 2 tablespoons
- Cumin seeds
- 1 teaspoon
- Onion
- 1 large, finely chopped
- Ginger
- 1 inch, grated
- Green chili
- 1, slit
- Tomatoes
- 2 large, pureed
- Cashews
- 1/2 cup, soaked in warm water for 30 minutes
- Turmeric powder
- 1/2 teaspoon
- Red chili powder
- 1 teaspoon
- Coriander powder
- 1 teaspoon
- Salt
- to taste
- Paneer
- 400 grams, cut into cubes
- Fresh cream
- 1/4 cup
- Garam masala
- 1/2 teaspoon
- Fresh coriander leaves
- for garnish
Instructions
- In a heavy-bottomed pan, heat the ghee over medium heat. Add the cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to prevent burning.
- Incorporate the grated ginger and slit green chili, sautéing for an additional minute until fragrant.
- Pour in the tomato puree and cook until the oil separates from the masala, stirring occasionally.
- While the tomato mixture is cooking, blend the soaked cashews into a smooth paste using a little water if necessary.
- Add the cashew paste to the pan, mixing it well with the tomato sauce.
- Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes, allowing the spices to bloom.
- Gently fold in the paneer cubes, ensuring they are well coated with the rich masala.
- Adjust the consistency of the gravy by adding water as needed, and let it simmer for 5 minutes so the flavors meld.
- Finally, stir in the fresh cream and garam masala. Cook for another 2 minutes, allowing the cream to blend seamlessly into the gravy.
- Garnish with freshly chopped coriander leaves and serve hot with naan or basmati rice.
Tips
- For added richness, you can substitute half of the ghee with butter.
- If you prefer a spicier version, increase the amount of red chili powder or add chopped green chilies.
- You can also add a handful of peas or diced bell peppers for an extra texture and color.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 30 minutes Calories: 360 Fat: 28g Carbs: 18g Protein: 14g Sodium: 230mg Sugar: 5g
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