Shahi Paneer (Royal Paneer Curry)

Shahi Paneer (Royal Paneer Curry) ingredients

• 400 g paneer
• 3 tbsp ghee or oil
• 1 bay leaf
• 3 green cardamom pods
• 2 cloves
• 1 cinnamon stick
• 1 large onion
• 1.5 tbsp ginger-garlic paste
• 3 medium tomatoes
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 tsp garam masala
• 1 tsp salt
• 0.25 cup cashews
• 0.5 cup milk
• 0.25 cup heavy cream
• 0.5 tsp sugar
• 2 tbsp fresh cilantro

How to make Shahi Paneer (Royal Paneer Curry)

1. Cut the 400g paneer into 1-inch cubes and set aside. Ensure the 1/4 cup cashews have been soaked in warm water for at least 15 minutes, then drain and blend into a smooth paste with a splash of water.
2. Heat 3 tbsp ghee or oil in a large heavy-bottomed pan or Dutch oven over medium heat. Add the 1 bay leaf, 3 green cardamom pods, 2 cloves, and 1-inch cinnamon stick. Sauté for 30-60 seconds until fragrant.
3. Add the finely chopped large onion to the pan and cook for 8-10 minutes, stirring occasionally, until it turns a deep golden brown and is well caramelized. This step is crucial for flavor.
4. Stir in the 1.5 tbsp ginger-garlic paste and cook for another 1-2 minutes until its raw aroma disappears, taking care not to burn it.
5. Pour in the pureed medium tomatoes and add 0.5 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp salt. Cook the mixture over medium heat for 10-12 minutes, stirring frequently, until the tomatoes soften, the spices are well cooked, and the oil begins to separate from the masala.
6. Reduce heat to low, then add the prepared cashew paste to the tomato-onion mixture. Mix thoroughly and cook for 2-3 minutes, ensuring the paste is well integrated into the gravy.
7. Gradually stir in 0.5 cup milk and 0.25 cup heavy cream, mixing well to prevent curdling. Bring the gravy to a gentle simmer, adding 0.5 tsp sugar if using, and cook for 3-5 minutes, allowing it to thicken slightly.
8. Gently add the paneer cubes to the simmering gravy. Stir very carefully to coat the paneer without breaking it. Cook for just 3-4 minutes; overcooking paneer can make it tough.
9. Stir in the 1 tsp garam masala. Taste and adjust salt or sugar as needed. Garnish generously with 2 tbsp chopped fresh cilantro before serving hot with naan, roti, or basmati rice.

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