Shahi Paneer

Succulent paneer cubes cooked in a luxurious sauce of cashews, almonds and cream along with some spices rounds it up to this very flavorful royal dish of Shahi paneer.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 555kcal

Author Manju

Ingredients

0.5 lb paneer sliced into 2" X 1" slabs
½ red onion roughly chopped
¼ cup raw cashew nuts
¼ cup raw almonds
2 tomatoes roughly chopped
2 tablespoon sunflower oil
4 whole cloves
1 inch cinnamon stick
1 bay leaf
1 green cardamom pod
2 serrano peppers slit lengthwise
3 cloves garlic crushed
1 teaspoon grated ginger
½ teaspoon turmeric powder
½ teaspoon cayenne / red chilli powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground black pepper
1 cup heavy cream
pinch saffron threads bloomed by soaking in 2 tablespoon warm milk
salt to taste
¼ teaspoon ground cardamom
¼ cup minced cilantro

Instructions

Boil the onions, cashew and almonds in 2 cups if water for 4-5 mins. Drain and reserve the water. Grind the onions, cashews and almonds to a smooth paste.
Heat the oil in a pan. Crush the whole spices (cloves, cinnamon,cardamom) and add to the hot oil with the bay leaf. Give it a quick stir.
Addd the serrano peppers, garlic and ginger to the pan. Add the onion paste and saute till the oil separates on the side, about 3-4 mins.
Puree the tomatoes in a blender and keep ready.
Once the oil separates in the pan, add the turmeric, cayenne, coriander, cumin and black pepper. Give it a quick stir and add the pureed tomatoes.
Once the tomatoes start bubbling, add salt and some of the reserved water, if the sauce is too thick. Let it come to a boil.
Lower the heat the medium and add the cream and bloomed saffron to the pan. Mix well and add the paneer cubes. Let simmer for 3-4 mins. Add more of the reserved water, if you want to thin down the sauce a little.
Remove from heat and garnish with ground cardamom and minced cilantro. Serve hot with naans or rotis.

Nutrition