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Shahi Paneer

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 3

Ingredients

  • 3 tbsp oil
  • 2 pods green cardamom
  • 1 small piece cinnamon about 1.5 inches long
  • 1/2 medium red onion sliced
  • 3 tomatoes chopped
  • 8-9 cashews
  • 1/4 tsp red chili powder
  • 3/4 tsp sukha dhaniya (dried coriander powder)
  • 1 tsp kasoori methi (dried fenugreek leaves)
  • 3/4 tsp sugar
  • 1 tsp salt or to taste
  • 1 tsp ginger grated
  • 1/2 tsp garlic minced
  • 1/4 cup heavy whipping cream or milk
  • 6 oz paneer cubed

Instructions

  • Heat a kadai or wok on medium high heat.
  • Add oil and allow it to heat up.
  • Add cardamom and cinnamon and saute for 30 seconds or so.
  • Add ginger and garlic. Saute for another 30 seconds.
  • Add onions and saute until translucent.
  • Add cashews, tomatoes, coriander powder, red chili powder, and kasoori methi. Crush the kasoori methi as you're adding it so it's more powdery and flavorful.
  • Saute until tomatoes are cooked through, about 3-4 minutes.
  • Turn off the heat and allow the mixture to cool to room temperature.
  • Blend the mixture to form a smooth gravy. If the gravy is too thick to blend, you can add a little bit of water to help it blend more smoothly.
  • Transfer the gravy back into the wok and heat on medium high again. Add water to bring gravy to your preferred consistency (about 1/3 cup).
  • Add salt and sugar, and cook for a few minutes.
  • Add heavy cream and paneer, and stir to mix.
  • Eat hot, ideally with your choice of bread!