Teresa's Recipes
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
- 2 tablespoons Ghee
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 1 inch, grated Ginger
- 1, slit Green chili
- 2 large, pureed Tomatoes
- 1/2 cup, soaked in warm water for 30 minutes Cashews
- 1/2 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- to taste Salt
- 400 grams, cut into cubes Paneer
- 1/4 cup Fresh cream
- 1/2 teaspoon Garam masala
- for garnish Fresh coriander leaves
Dietary Notes
- 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
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.