Shahi Paneer
Creamy tomato and cashew curry with tender paneer cheese cubes, finished with cream and fragrant spices. A restaurant-quality vegetarian main that feels special enough for guests.
- Total time
- 35 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 250 g paneer cheese, firm
- ½ cup whole milk yogurt
- ½ cup cashews, raw unsalted
- 1 whole onion, medium
- 2 tablespoons tomato paste
- ½ cup heavy cream
- 4 cloves garlic, whole cloves
- 1 tablespoon ginger, fresh
- 2 tablespoons ghee or butter
Instructions
- 1
Soak the cashews in 0.75 cup of hot water for 10 minutes until soft, so they will blend smoothly into a creamy paste.
- 2
Cut the paneer into 0.75-inch cubes by slicing the block lengthwise into 1-inch-thick slabs, then crosswise into 0.75-inch-wide sticks, then cutting those sticks into cubes.
- 3
Peel the onion and slice it lengthwise from root to tip into 0.25-inch-wide slivers, separating the layers as you go.
- 4
Mince the garlic into pieces smaller than a grain of rice, about the size of pencil-tip dots.
- 5
Grate the ginger on a microplane or the smallest holes of a box grater until you have 1 tablespoon of fine shreds.
- 6
Pour the softened cashews and their soaking water into a blender and blend on high speed for 60 seconds until completely smooth like thick cream, no gritty pieces remaining.
- 7
Place a 10-inch skillet over medium-high heat and add 2 tablespoons of ghee, waiting 45 seconds until it melts and shimmers across the entire surface.
- 8
Add the paneer cubes in a single layer and leave them undisturbed for 90 seconds until the bottom touches the pan turns light golden, then flip each cube and cook the other side for another 90 seconds until it also turns golden; slide them onto a clean plate.
- 9
Pour the remaining ghee into the same skillet (no need to wash it), then add the sliced onions and cook over medium-high heat, stirring once every 20 seconds, until they turn golden brown and smell sweet, about 6 minutes total.
- 10
Add the minced garlic and grated ginger to the onions and stir constantly for 45 seconds until the mixture smells deeply fragrant and looks darker, so the garlic and ginger cook and lose their raw edge.
- 11
Stir the tomato paste into the onion mixture for 30 seconds, coating everything evenly, so the paste loses its raw smell and turns slightly darker.
- 12
Pour in the blended cashew cream and the yogurt, then stir vigorously for 30 seconds until no lumps remain and the sauce looks uniform and smooth throughout.
- 13
Reduce heat to medium-low and simmer uncovered for 8 minutes, stirring once every 2 minutes, until the sauce thickens slightly and looks glossy; the surface should move slowly when you tilt the pan.
- 14
Return the cooked paneer cubes to the skillet and gently stir them into the sauce using a wooden spoon so they are coated but not broken, about 30 seconds.
- 15
Pour the heavy cream over the top and stir gently for 15 seconds until it is fully incorporated and the sauce looks creamy and luxurious.
- 16
Let the curry rest off the heat for 2 minutes, then taste a small spoonful and add salt and black pepper to your preference.
Tools you’ll need
- blender
- microplane or box grater
- 10-inch skillet
- wooden spoon
- cutting board
- sharp knife
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