Shahi Paneer
Shahi paneer is a luxurious dish from Mughlai cuisine, featuring a creamy and rich textured gravy with super soft paneer.
Ingredients
- 2 units Onions, roughly chopped
- 4 units Tomatoes, roughly chopped
- 1 cup Cashews, soaked (Soaked for 1 hour)
- 0.5 teaspoon Cumin seeds
- 1 inch Cinnamon stick
- 2 units Green cardamom pods
- 2 units Cloves
- 1 unit Bay leaves
- 6.5 units Garlic cloves
- 1 inch Ginger
- 2 units Green chillies
- 250 grams Paneer
- 0.5 cup Heavy cream
- 6.5 strands Kesar (Saffron)
- 1 teaspoon Sugar
- 1 teaspoon Kasoori methi (dried fenugreek leaves)
- 3 tablespoons Salted butter
- 1 teaspoon Red chilli powder
- 1 teaspoon Cardamom powder
- 1 teaspoon Salt (As required)
- 1.5 cups Water
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Instructions
- 1Grind the soaked cashews into a fine paste and set aside.
- 2Warm the heavy cream slightly in the microwave. Crush the saffron strands and add them to the cream. Mix well and set aside to infuse.
- 3Heat 1 tablespoon of butter in a pan. Add cardamom pods, cinnamon stick, green chillies, cloves, ginger, garlic, onions, and tomatoes. Cook for 5 minutes, then add 1 cup of water.
- 4Allow the cooked mixture to cool completely. Blend into a fine paste and sieve to ensure a smooth, silky texture. Set aside.
- 5In a pan, heat 2 tablespoons of butter. Add cumin seeds and bay leaf. Lower the heat and add the onion-tomato puree. Cook for 2 minutes, then add red chilli powder, cardamom powder, and salt to taste. Stir in the cashew paste and add 0.5 cup of water if needed. Cook for 5 minutes.
- 6Add the cream and saffron mixture to the gravy. Cook for an additional 2 minutes.
- 7Gently add the paneer cubes to the gravy. Cover and simmer for 5 minutes to allow the flavors to meld.
- 8Add sugar and kasoori methi to the gravy. Mix well and serve hot with tandoori roti, naan, or rice.
