Shahi Paneer
Shahi paneer is a mildly spiced curry made with paneer cheese and simmered in a creamy sauce. Learn how to make this delicious Indian dish, step by step.
Servings: 6 people
Calories: 242kcal
Cost: $10
Equipment
Ingredients
For cashew paste:
- ¼ cup Cashew nuts
- ½ cup Hot water
To Make Onion Masala Paste
- 1 medium onion
- 1 inch Ginger
- 3 cloves Garlic
For Shahi Paneer Masala
- 8 oz Paneer cut into triangles or cubes
- 2 tablespoons butter or Ghee clarified butter
- 2 medium Tomatoes chopped and pureed or 1 cup tomato puree
- ½ cup yogurt
- 1 cup Water
- 1 teaspoon Shahi Paneer Masala or garam masala
- 1 teaspoon Red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ⅛ teaspoon Green cardamom seeds powder
- 1-2 bay leaves
- 1 cinnamon stick
- 1 teaspoon Kasoori methi Dried fenugreek leaves lightly crushed
- Salt to taste
Optional Garnishes
- Saffron Strands
- ¼ cup heavy cream
- ¼ cup cilantro leaves
Instructions
Preparation
- Soak cashew nuts in hot water for 15-20 minutes. Cut paneer into your desired shape and soak in warm water.
- Whisk yogurt with water and keep aside.
- Combine onion, ginger, garlic and soaked cashews in a blender jar. Add water. Blend it to make smooth puree.
- If using fresh tomatoes, add them to a blender jar with water. Blend them well to make a smooth tomato puree.
How To Make Shahi Paneer
- Warm up butter or ghee in a saucepan. Turn the heat on medium. Add cumin seeds, bay leaves and cinnamon sticks and let them fry and brown for 30 seconds.
- Add pureed onion cashew paste. Sprinkle some salt. Sauté well and let it cook on medium heat for 8-10 minutes or till it starts to become golden brown.
- Add tomato puree. Continue to cook for 5-8 minutes till butter starts to separate on the side and mixture starts to thicken.
- Keep stirring occasionally and make sure that it is not sticking to the sides and bottom of the pan. If it is sputtering too much, you can partially cover the pan with a screen or lid.
- Add all the spices. Turmeric powder, garam masala, red pepper powder. Mix well and cook for a minute.
- Add beaten yogurt with water and let it come to a gentle boil. Reduce the heat.
- Remove paneer pieces from water and add them to the gravy. Mix and simmer for 1-2 minutes.
- Lastly, add cardamom powder and kasoori methi (crushed between your palm). Mix well and turn off the stove. Adjust the salt.
- Drizzle heavy cream on top. Sprinkle saffron strands and cilantro leaves. Shahi paneer is ready to serve. Enjoy !
How To Make Instant Pot Shahi Paneer?
- Press the SAUTE function and melt butter in the inner pot. Add cumin seeds, bay leaves, cardamom and cinnamon stick and let it sizzle for 30 seconds. Add the onions and cashew paste and tomato puree. Sprinkle some salt and cook for 5 minutes stirring well. Add water. Mix it well. Cover the lid, seal the vent and pressure cook for 8 minutes followed by a manual release of pressure.
- Open the lid. Add beaten yogurt with water and Press SUATE again. Remove paneer pieces from water and add them to the gravy. Mix and simmer for 1-2 minutes.
- Lastly, add cardamom powder and kasoori methi (crushed between your palm). Mix well and Cancel the SAUTE. Adjust the salt. Serve it topped with optional garnishes. Enjoy !
Nutrition
Serving: 0.5cup | Calories: 242kcal | Carbohydrates: 9g | Protein: 8g | Fat: 20g | Fiber: 2g | Vitamin A: 773IU | Calcium: 238mg