Shahi Paneer
A regal Mughlai paneer curry in a velvety cashew-and-cream sauce delicately perfumed with cardamom and saffron.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
Add Shahi Paneer to your week, check it against your household's allergens, and build the shopping list automatically.