Nut-Free Shahi Paneer
Indulge in the rich and creamy flavors of Nut-Free Shahi Paneer, a delightful twist on the traditional royal Indian curry that’s perfect for anyone with nut allergies. This recipe pairs tender cubes of paneer with a luscious tomato-based gravy enriched by a harmonious blend of warm spices like cumin, cinnamon, and cardamom. Without the use of nuts, this dish achieves its signature richness with a combination of cream and milk, while the fragrant touch of dried fenugreek leaves (kasuri methi) and garam masala elevates the flavors to gourmet heights. Ready in just 50 minutes, this nut-free version of Shahi Paneer is a comforting and crowd-pleasing vegetarian option, perfect for serving with soft naan or fragrant basmati rice. Whether it’s for a festive feast or a cozy weeknight dinner, this creamy curry promises to be both allergen-friendly and utterly delicious.
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Recipe Information
Ingredients
- 250 g Paneer
- 2 tablespoons Cooking oil
- 1 Bay leaf
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 2 medium Tomatoes, pureed
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.25 teaspoon Cinnamon powder
- 2 Green cardamom pods, crushed
- 1 teaspoon Salt
- 100 ml Cream
- 100 ml Milk
- 0.5 teaspoon Garam masala
- 1 tablespoon Dried fenugreek leaves (kasuri methi)
- 2 tablespoons Fresh coriander leaves, chopped
Instructions
Cut the paneer into 1-inch cubes and set aside.
Heat the cooking oil in a large pan over medium heat. Add the bay leaf and cumin seeds; fry for about 30 seconds until aromatic.
Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell dissipates.
Reduce the heat to low, and add the puréed tomatoes. Cook until the oil begins to separate from the tomato puree, approximately 8-10 minutes.
Stir in the turmeric, red chili powder, coriander powder, cinnamon powder, crushed green cardamom, and salt. Cook for 2 minutes.
Add the cream and milk, stirring well to combine. Let it simmer on low heat for 5 minutes, allowing the flavors to meld together.
Gently fold in the paneer cubes and cook for another 5 minutes, ensuring the paneer is well-coated with the sauce.
Sprinkle the garam masala and dried fenugreek leaves over the top. Stir and let cook for an additional 2 minutes.
Garnish with chopped fresh coriander leaves and serve hot with naan or rice.
Nutrition Facts
Calories |
1342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.8 g | 133% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 217 mg | 72% | |
| Sodium | 4394 mg | 191% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 25.4 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1797 mg | 138% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1540 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
