Shahi Paneer
Indian
Prep Time
15 min
Cook Time
30 min
Serves
4
Difficulty
Medium
Velvety, golden paneer cubes in a rich cashew-tomato gravy, drizzled with cream and scattered with fresh coriander. Restaurant-style, home-made, no compromises.
Ingredients
- Paneer, cubeda generous block
- Tomatoes3–4, roughly chopped
- Onion1 large, roughly chopped
- Cashewsa small handful
- Ginger-garlic pastea heaped spoonful
- Kashmiri chilli powder1–2 tsp for that orange hue
- Garam masala, cumina pinch each
- Creama generous drizzle to finish
- Butter and oilfor the base
- Fresh coriander, kasoori methito finish
- Saltto taste
Method
- 1
Sauté onion, tomatoes, and cashews until soft. Cool slightly, then blend to a completely smooth paste.
- 2
In butter and oil, cook ginger-garlic paste until raw smell disappears. Add the blended gravy and cook on medium heat for 10–12 minutes, stirring, until oil separates.
- 3
Add spices, salt, and a splash of water to loosen. Simmer for 5 more minutes until the gravy is deep orange and fragrant.
- 4
Add paneer, stir gently. Let it sit in the gravy for a few minutes.
- 5
Finish with cream and crushed kasoori methi. Garnish with coriander. Serve with paratha.
