Indian

Shahi Paneer

Name: Shahi Paneer
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 14 oz paneer, cut into 1-inch cubes; 2 medium yellow onions, roughly chopped; 1/4 cup raw cashews; 1/2 cup heavy cream; 1 tbsp ginger-garlic paste; 3 tbsp ghee; 4 green cardamom pods, 1 cinnamon stick, 2 bay leaves; 1 pinch saffron strands, soaked in 2 tbsp warm milk; 1 tsp salt and 1/2 tsp sugar

A regal Mughlai paneer curry in a velvety cashew-and-cream sauce delicately perfumed with cardamom and saffron.

50 minutes

Serves 2

Dinner

Contains common allergens

Dairy Tree nut

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Instructions

6 steps

1
Boil the chopped onions and cashews together in 1 cup water for 8 minutes until soft, then drain, cool, and blend into a smooth paste.

2
Heat the ghee in a heavy pan over medium heat and gently fry the cardamom pods, cinnamon stick, and bay leaves for 30 seconds until aromatic.
3
Add the ginger-garlic paste and saute for 1 minute, then stir in the onion-cashew paste and cook for 6 to 7 minutes until thick and the raw smell disappears.
4
Pour in 1 cup water, the salt, and sugar, bring to a gentle simmer, then add the paneer cubes and cook for 5 minutes so they soften and soak up the sauce.
5
Lower the heat, stir in the heavy cream and the saffron milk, and simmer very gently for 3 minutes without letting it boil.
6
Garnish with a swirl of cream and a few crushed cashews, and serve hot with naan or jeera rice.

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