Creamy Shahi Paneer Curry Recipe

Shahi Paneer is a beautiful creamy delight that is prepared with soft but non-melting cheese called Paneer that is common to Indian cuisine. This creamy deliciousness has its origins in the Mughal cuisiy.

Course Main Course

Cuisine Indian

Keyword Curry, Shahi Paneer, Curry

Prep Time 10

Cook Time 30

Cooling Time for Sauce 10

Total Time 40

Servings Serves

Calories 123kcal

Equipment

Large skillet
Blender

Ingredients

2 tsp Ghee
6 pcs Cashews
4 pcs Almonds
1 pc Green cardamom
1 cup Onions (cubed)
3 pcs Green chilies (slits)
1 tsp Cumin seeds
2 pcs Cloves
½ inch Cinnamon
1 cup Paneer (cubed)
1 tsp Ginger garlic paste
½ tsp Turmeric powder
2 tsp Red chili powder
1 tsp Garam masala
¼ cup Curd
½ cup Water
5-6 strands Saffron
2 tsp Cream
1 pinch Black pepper (crushed)

Instructions

In a medium skillet, heat the ghee over medium heat. To the hot pan, add the cashews, cardamom pods, and almonds. Roast them, stirring regularly, for 2 to 3 minutes, until they are golden brown.
To the mixture, add the chopped onions and green chile. Cook for an additional 2 to 3 minutes, until the onion, begins turning translucent.
Let the mixture cool for 5 to 10 minutes before pouring into a blender with ⅛ cup water and pulsing until smooth.
In the same skillet, heat the remaining ghee with cumin seeds, cloves, and cinnamon, over medium heat. Saute for 1 to 2 minutes until aromatic.
Add the paneer cubes and fry them for 2 to 3 minutes until they are golden brown on both sides.
Next, add the ginger-garlic paste, mix well, and saute for 1 minute.
Add the pureed nut and onion mixture and stir to combine, cooking for 1 minute.
Next, add in the turmeric powder and garam masala powder and saute until they are heated through and combined well.
Reduce the heat to low, and stir in the yogurt, stirring constantly to make sure it doesn't split. Once the yogurt starts to leave the sides of the pan, add in ½ cup water and let it simmer for an additional 2 to 3 minutes.
Add the saffron and simmer for 1 minute.
Next, stir in the cream and mix well, let cook for 1 minute to heat through before serving hot with a garnish of additional cream and freshly cracked black pepper.

Notes

Best served with rice and a side of naan or roti.

Nutrition