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Shahi Paneer

Shahi paneer is a dish of Indian origin, consisting of paneer, a thick creamy sauce, tomatoes, cashew nuts and spices.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 8 people
Calories: 347 kcal
Course: Main Course
Cuisine: Indian

Ingredients

For the masala
  • 2 tablespoons ghee
  • 2 tablespoons coconut oil (or vegetable oil)
  • 1 tablespoon cumin seeds
  • 1 small stick cinnamon
  • ¾ tablespoon black peppercorns
  • 1 bay leaf
  • 2 pods green cardamoms
  • 1 pod black cardamom
  • 2 green hot peppers
  • 3 cloves
  • 3 teaspoons garlic and ginger paste
  • 3 medium sized white onions , coarsely chopped
  • 6 roma tomatoes , medium, peeled and cut into chunks
  • 18 cashew nuts
  • 1 teaspoon salt
  • 1¼ cup hot water
For the shahi paneer
  • 1 lb paneer , cut into cubes
  • 3 tablespoons unsalted butter
  • 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 chopped cilantro leaves
Equipment
  • Dutch oven
  • food processor

Instructions

Masala
    Cup of Yum
  1. In a Dutch oven, pour the coconut oil (or neutral vegetable oil) and add the ghee.
  2. Heat over medium heat.
  3. Add cumin seeds and sauté for 40 seconds until they start popping.
  4. Add cinnamon, black and green cardamom pods, cloves, black pepper and bay leaf.
  5. Mix and sauté for 1 minute.
  6. 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.
  7. Add the tomatoes and cashews and sauté for 3 minutes.
  8. 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.
  9. Turn off the heat and set aside until the mixture cools.
  10. Remove the cardamom pods and the bay leaf.
  11. Add everything else in a food processor, mix everything together until obtaining a very smooth mixture. Set aside.
Shahi Paneer
  1. In the same Dutch oven, add the butter and melt it over medium heat.
  2. Add the sugar and lightly caramelize it, for about 30 seconds.
  3. Add the deggi mirch (Kashmir red chili powder), coriander powder, and turmeric powder, mix and sauté for 10 seconds.
  4. Add the reserved masala, salt to taste and mix well.
  5. Cover and simmer over medium/low heat for 5 minutes.
  6. Add the paneer cubes and cook for 1 to 2 minutes or just until softened. The paneer should not overcook.
  7. Add the cream and the kasuri methi. Adjust the salt if necessary.
  8. 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.