Shahi Paneer
Indulge in the rich, creamy decadence of Shahi Paneer, a classic North Indian dish that combines tender paneer cubes with a luxurious cashew and cream-based gravy. Brimming with aromatic flavors from a medley of spices like garam masala, turmeric, and cumin, this royal curry is perfectly balanced with the sweetness of cashew paste and a touch of tang from fresh tomato puree and lemon juice. With its smooth, velvety texture and bold yet harmonious taste, Shahi Paneer pairs beautifully with buttery naan or fragrant steamed basmati rice, making it an ideal choice for festive dinners or special occasions. Ready in just 45 minutes, this crowd-pleaser is a timeless favorite for vegetarians and spice lovers alike.
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 large Onion
- 2 medium Tomatoes
- 1 inch piece Ginger
- 3 Garlic cloves
- 2 Green chilies
- 10 Cashew nuts
- 0.5 cup Full-fat cream
- 1 cup Milk
- 2 tablespoons Butter
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 0.5 teaspoon Sugar
- 2 tablespoons Cilantro leaves
- 1 teaspoon Lemon juice
Instructions
Cut paneer into 1-inch cubes and set aside.
Soak 10 cashew nuts in hot water for 10 minutes, then blend them into a smooth paste using a little water.
Finely chop 1 large onion, and make a puree of 2 medium tomatoes.
Grind 1-inch ginger, 3 garlic cloves, and 2 green chilies into a paste.
Heat 1 tablespoon oil and 2 tablespoons butter in a pan over medium heat.
Add 1 teaspoon cumin seeds and let them splutter.
Add chopped onion and sauté until golden brown.
Add the ginger-garlic-chili paste and sauté for 2 minutes until the raw smell disappears.
Add the tomato puree and cook for 5 minutes until the oil separates.
Mix in 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 1 teaspoon salt.
Add the cashew paste and stir well.
Pour in 1 cup milk and simmer the mixture for 5 minutes, stirring occasionally.
Add 250 grams paneer cubes and 0.5 cup full-fat cream, mixing gently to avoid breaking the paneer.
Stir in 1 teaspoon garam masala and 0.5 teaspoon sugar.
Cook for another 5 minutes on low heat.
Turn off the heat and add 1 teaspoon lemon juice.
Garnish with 2 tablespoons chopped cilantro leaves.
Serve hot with naan or steamed rice.
Nutrition Facts
Calories |
1958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.0 g | 201% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 4691 mg | 204% | |
| Total Carbohydrate | 79.9 g | 29% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 45.6 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1998 mg | 154% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2524 mg | 54% | |
*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.
