Description

Shahi Paneer is a rich, aromatic and creamy Indian dish made with paneer (Indian cottage cheese) cooked in a velvety tomato and cashew-based gravy. It is flavoured with aromatic spices and often garnished with fresh cilantro. The dish is known for its luxurious texture and indulgent taste, enjoyed by many people for special occasions.

Scale

Ingredients

250 grams paneer cut into cubes or triangles
2 tablespoons ghee or clarified butter
1 large onion, finely chopped
2 tomatoes, pureed
¼ cup cashews, (soaked in warm water)
1 tablespoon ginger-garlic paste
¼ cup fresh cream
½ cup milk
½ teaspoon turmeric powder
1 teaspoon red chili powder or adjust to taste
1 teaspoon garam masala
½ teaspoon cardamom powder
½ teaspoon sugar
Salt to taste

For Garnishing

1 teaspoon dried fenugreek leaves (kasuri methi)
Fresh coriander leaves
6–7 saffron strands

Instructions

Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
Meanwhile, in a blender, grind the soaked cashews to a smooth paste.
Once the onions are caramelised, add the ginger-garlic paste and sauté for a minute until fragrant.
Add the tomato puree to the pan and cook for a few minutes until the raw smell of the tomatoes disappears.
Now, add the cashew paste and mix well. Cook for another 2-3 minutes.
Reduce the heat to low and add turmeric powder, red chili powder, garam masala, cardamom powder, sugar, and salt. Stir everything together.
Gradually add milk and fresh cream to the pan, stirring continuously to combine the ingredients and prevent any lumps from forming.
Add the paneer cubes to the gravy and gently mix until the paneer is well coated. Allow it to simmer for 5-7 minutes, stirring occasionally.
Taste the gravy and adjust the salt and spices according to your preference. If the gravy is too thick, you can add a little water or milk to adjust the consistency.
Once the paneer is cooked and the flavours are well incorporated, turn off the heat. Garnish with fresh coriander leaves.
Serve Shahi Paneer hot with naan, roti, or steamed rice.

Notes

Use fresh and good quality paneer: Fresh paneer will have a soft and creamy texture, which enhances the overall taste and consistency of the dish. If possible, make your own paneer at home or choose a good quality paneer from the store.
Sauté the onions well until they turn golden brown. This step adds depth and sweetness to the gravy, resulting in a richer flavour.
Soak cashews to get a creamy texture: Soak the cashews in warm water for about 15-20 minutes before grinding them into a paste. This step softens the cashews and helps achieve a creamy texture in the gravy.
Blend the cashews and tomatoes separately. When blending the cashews and tomatoes, ensure they have a smooth consistency. This gives a velvety texture to the gravy.
Adjust the spices according to your taste: The spice levels can vary based on personal preference, so feel free to adjust the amount of red chilli powder, garam masala, and other spices to suit your taste.
Use fresh cream for richness: Fresh cream adds richness and a creamy texture to the dish. If possible, opt for fresh cream instead of substitutes like milk or yogurt.
Simmer the paneer in the gravy: After adding the paneer cubes to the gravy, allow them to simmer for a few minutes. This helps the paneer absorb the flavours from the gravy and become tender.
Garnish with fresh coriander leaves: Adding fresh coriander leaves as a garnish adds a burst of freshness to the dish and enhances its visual appearance.
Let the flavours meld completely. Shahi Paneer tastes even better when the flavours have had time to meld together. If possible, allow the prepared dish to rest for a little while before serving.

Category: Main course
Cuisine: North Indian

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