Ingredients

250 g paneer, cubed

40 g cashews, soaked in water for 30 minutes

100 ml cream

200 g tomatoes, pureed

1 medium onion, finely chopped

2 tbsp vegetable oil

1 tsp cumin seeds

4 green cardamom pods

1 inch cinnamon stick

1/4 tsp saffron strands, soaked in 1 tbsp warm water

1 tsp dried fenugreek leaves (kasuri methi), crushed

Salt to taste

Fresh coriander leaves for garnish

Steps

Heat the vegetable oil in a pan over medium heat. Add cumin seeds, cardamom pods, and cinnamon stick, cooking until fragrant (about 1 minute).

Add the finely chopped onion and sauté until golden brown (about 5-7 minutes), which will add depth of flavor to the gravy.

Blend the soaked cashews with the pureed tomatoes to create a smooth paste. Pour this into the pan and cook for 5 minutes, stirring occasionally.

Stir in the cream, saffron mixture, and crushed kasuri methi. Simmer for another 3-4 minutes, allowing the flavors to meld. Adjust salt as needed.

Gently add the paneer cubes to the gravy, simmer for 2-3 minutes to heat through without breaking them.

Remove from heat and garnish with fresh coriander leaves before serving with naan or rice.

Why this works

The key to Shahi Paneer lies in its rich, creamy gravy, which is achieved through the combination of soaked cashews and cream. This creates a luxurious texture that is more delicate than the typical tikka masala. The aromatic spices, including cardamom and cinnamon, infuse the dish with warmth and complexity. The use of tomatoes, while lighter than traditional gravies, provides acidity that balances the richness. If the gravy seems too thick, you can adjust it by adding a little water or additional cream until it reaches your desired consistency. This dish is traditionally served hot, ensuring that the paneer remains soft and juicy, enhancing the overall experience.

Ingredients

Steps

Why this works

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