Shahi Paneer

🛒 Ingredients

• Paneer 63 g · 188 kcal
• Onion 38 g · 15 kcal
• Tomato 50 g · 9 kcal
• Cashews 8 g · 42 kcal
• Heavy Cream 15 g · 51 kcal
• Ghee (Clarified Butter) 8 g · 68 kcal
• Ginger Garlic Paste 5 g · 1 kcal
• Green Chilli 2 g · 0 kcal
• Whole Spices (Cardamom, Cinnamon, Cloves, Bay Leaf) 1 g · 1 kcal
• Powdered Spices (Turmeric, Red Chili, Garam Masala, Kasuri Methi) 2 g · 1 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Soak cashews in warm water for 15-20 minutes, then blend them with roughly chopped tomatoes, green chilies, and a small piece of ginger to a smooth paste. Set aside.
2. Heat ghee in a pan over medium heat. Add whole spices like cardamom, cinnamon, and bay leaf; sauté for a minute until fragrant.
3. Add finely chopped onions and sauté until they turn translucent and light golden brown, about 8-10 minutes.
4. Stir in the ginger-garlic paste and powdered spices (turmeric, red chili powder). Cook for 2-3 minutes until the raw smell disappears.
5. Pour in the cashew-tomato paste, adding a little water if needed to prevent sticking. Cook on low heat for 10-12 minutes, stirring occasionally, until the oil separates from the sides.
6. Add salt, a pinch of sugar, and garam masala. Stir well. Then gently add the paneer cubes and enough water to achieve your desired gravy consistency.
7. Bring to a gentle simmer for 5-7 minutes, allowing the paneer to absorb the flavors. Finally, stir in the heavy cream and crushed kasuri methi (dried fenugreek leaves).
8. Garnish with fresh cilantro leaves and a swirl of cream before serving hot with naan, roti, or rice.