Shahi Paneer
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Unrated
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 people
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Calories
347 kcal
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Course
Main Course
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Cuisine
Indian
Shahi Paneer
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Shahi paneer is a dish of Indian origin, consisting of paneer, a thick creamy sauce, tomatoes, cashew nuts and spices.
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Ingredients
For the masala
- 2 tablespoons ghee
- 2 tablespoons coconut oil (or vegetable oil)
- 1 tablespoon cumin seeds
- 1 cinnamon stick small
- ¾ tablespoon black peppercorns
- 1 bay leaf
- 2 green cardamom pods
- 1 black cardamom pod
- 2 green hot pepper
- 3 cloves
- 3 teaspoons garlic paste
- 3 teaspoons ginger paste
- 3 white onion coarsely chopped, medium sized
- 6 Roma tomato medium, peeled and cut into chunks
- 18 cashew nuts
- 1 teaspoon salt
- 1¼ cup water hot
For the shahi paneer
- 1 lb paneer , cut into cubes
- 3 tablespoons butter unsalted
- 1 teaspoon sugar
- ¾ tablespoon deggi mirch , Kashmir sweet red pepper
- ¾ tablespoon coriander powder
- ¾ teaspoon turmeric powder
- ½ cup cream
- 1 teaspoon kasuri methi , dried fenugreek leaves, powdered
- salt
To serve
- 3 tablespoons cilantro chopped leaves
Equipment
- Dutch oven
- food processor
Instructions
Masala
- In a Dutch oven, pour the coconut oil (or neutral vegetable oil) and add the ghee.
- Heat over medium heat.
- Add cumin seeds and sauté for 40 seconds until they start popping.
- Add cinnamon, black and green cardamom pods, cloves, black pepper and bay leaf.
- Mix and sauté for 1 minute.
- Add the green hot peppers, ginger garlic paste and white onions. Sauté over high heat, stirring frequently, for 3 minutes or until onions are soft and translucent.
- Add the tomatoes and cashews and sauté for 3 minutes.
- Add the salt and hot water and cook for 10 minutes over medium heat until the tomatoes are softened. The water should reduce by half.
- Turn off the heat and set aside until the mixture cools.
- Remove the cardamom pods and the bay leaf.
- Add everything else in a food processor, mix everything together until obtaining a very smooth mixture. Set aside.
Shahi Paneer
- In the same Dutch oven, add the butter and melt it over medium heat.
- Add the sugar and lightly caramelize it, for about 30 seconds.
- Add the deggi mirch (Kashmir red chili powder), coriander powder, and turmeric powder, mix and sauté for 10 seconds.
- Add the reserved masala, salt to taste and mix well.
- Cover and simmer over medium/low heat for 5 minutes.
- Add the paneer cubes and cook for 1 to 2 minutes or just until softened. The paneer should not overcook.
- Add the cream and the kasuri methi. Adjust the salt if necessary.
- Stir and serve hot, sprinkled with cilantro leaves, along with naan, roti and/or rice.
Notes
- Be careful, overcooking the paneer makes it tough and rubbery. Let simmer for just a few minutes.
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