Name: Shahi Paneer with Cashew and Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 400 g Paneer cubes; 0.5 cup Cashews (soaked in warm water); 0.25 cup Heavy Cream; 2 medium Onions (boiled and pureed); 0.5 cup Tomato Puree; 2 tbsp Ghee or Butter; 1 tbsp Ginger-Garlic Paste; 1 tsp Kashmiri Red Chili Powder; 0.5 tsp Garam Masala; 1 tsp Dried Fenugreek Leaves (Kasuri Methi); 4 whole Green Cardamom

"A regal Mughlai dish that defines indulgence, featuring tender cubes of paneer bathed in a velvet-smooth, aromatic gravy made from cashews and exotic spices. Its golden hue and buttery texture make it the ultimate centerpiece for any festive Indian meal."

1 Ingredients

Qty	Item
400 g 400 g	Paneer cubes
0.5 cup 75 g	Cashews (soaked in warm water)
0.25 cup 60 ml	Heavy Cream
2 medium 200 g	Onions (boiled and pureed)
0.5 cup 120 ml	Tomato Puree
2 tbsp 30 ml	Ghee or Butter
1 tbsp 15 g	Ginger-Garlic Paste
1 tsp 5 g	Kashmiri Red Chili Powder
0.5 tsp 2 g	Garam Masala
1 tsp 1 g	Dried Fenugreek Leaves (Kasuri Methi)
4 whole 4 pieces	Green Cardamom

2 Instructions

Blend the soaked cashews with a little water until you achieve a completely smooth, white paste. Set aside.

Heat ghee in a heavy-bottomed pan and add green cardamom, cinnamon, and cloves. Once fragrant, add the boiled onion puree and ginger-garlic paste.

Sauté the onion mixture on medium heat until the moisture evaporates and it starts to turn a pale gold. Do not brown it excessively.

Stir in the tomato puree, red chili powder, and turmeric. Cook until the fat begins to separate from the sides of the masala.

Lower the heat and whisk in the cashew paste. Add a splash of water to adjust the consistency to a thick, pouring gravy. Season with salt.

Gently fold in the paneer cubes. Simmer for 5-7 minutes on low heat so the paneer absorbs the flavors.

Pour in the heavy cream and sprinkle garam masala. Stir gently to combine.

Finish by crushing the kasuri methi between your palms and sprinkling it over the curry. Serve hot with naan or jeera rice.

·
Boiling the onions before pureeing removes the raw pungent smell and ensures a white, silky gravy base.
·
Always whisk the cashew paste before adding it to the pan to prevent lumps and ensure even distribution.
·
If the gravy becomes too thick, use warm milk instead of water to thin it out for a richer taste.
·
Do not overcook the paneer as it can become rubbery; 5 minutes of simmering is usually sufficient.

? Frequently Asked Questions

Can I make this recipe vegan?

Yes, replace paneer with extra-firm tofu, ghee with oil, and use coconut cream instead of dairy cream.

How do I make the gravy even smoother?

After cooking the onion and tomato base, you can pass the mixture through a fine-mesh sieve before adding the cashew paste.

Can I use store-bought paneer?

Absolutely. Just soak the store-bought paneer cubes in warm water for 15 minutes before adding them to the gravy to keep them soft.

Is Shahi Paneer spicy?

Typically, Shahi Paneer is mild and creamy. Use Kashmiri red chili powder for a vibrant color without high heat.

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