Shahi Paneer
Creamy, luxurious Indian paneer cheese in a rich tomato and cashew sauce infused with aromatic spices. A classic vegetarian curry that pairs perfectly with naan or rice.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 18g
Ingredients
- 400 g paneer cheese, cubed
- 3 tbsp ghee or oil
- 2 large onions, finely sliced
- 1 tbsp ginger-garlic paste
- 400 g tomatoes, pureed
- ½ cup cashew paste
- ½ cup heavy cream or whipping cream
- 1 tsp garam masala
- ½ tsp cumin seeds
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp salt, to taste
- ½ cup water
- 2 tbsp fresh cilantro, chopped
- ½ tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Make cashew paste by soaking 1 cup cashews in hot water for 10 minutes, then blending with 0.5 cup water until smooth.
- 2
Cut paneer into 2-cm cubes. Heat 1 tbsp ghee in a skillet and lightly fry paneer cubes until golden on edges, then set aside.
- 3
Heat 2 tbsp ghee in a large pan over medium heat. Add cumin seeds and let them splutter for 30 seconds.
- 4
Add sliced onions and cook until golden and caramelized, about 8-10 minutes, stirring occasionally.
- 5
Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
- 6
Add turmeric powder and red chili powder, stir for 30 seconds to bloom the spices.
- 7
Pour in tomato puree and cook for 5-7 minutes, stirring occasionally, until oil starts separating at the edges.
- 8
Add cashew paste and stir well to combine. Cook for 2 minutes.
- 9
Pour in water and bring to a simmer. Add garam masala and salt, then taste and adjust seasoning.
- 10
Gently add fried paneer cubes to the sauce and simmer for 3-4 minutes.
- 11
Remove from heat and stir in heavy cream until well combined.
- 12
Sprinkle with fresh cilantro and crumbled kasuri methi. Serve hot with naan, basmati rice, or roti.
Tools you’ll need
- 12-inch skillet or non-stick pan
- large heavy-bottomed pan or kadai
- blender or food processor
- wooden spoon
- measuring spoons
- measuring cups
- knife and cutting board
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