Punjabi Shahi Paneer
Paneer in rich cashew-cream-tomato gravy with saffron. Punjabi celebration dish for weddings and festivals.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- onion — 2 piece (chopped)
- Fresh Cream — 60 g (whole)
- Paneer — 250 g (whole)
- Cashew Nuts — 35 g (chopped)
- salt (optional) (whole)
- Ginger — 1 tsp (ground)
- Saffron — 0.5 g (ground)
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Tomato — 100 g (chopped)
- Garlic — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
Tempering
- oil — 2 tbsp (whole)
- Cumin Seeds — 1 tsp (whole)
Method
- Chop the onion and tomato roughly, and soak the cashew nuts in a little warm water for 10 minutes.
- Cut the paneer into cubes and keep aside; if the paneer is firm, soak the cubes in warm water to keep them soft.
- Heat the tempering oil in a pan, add the cumin seeds and let them sizzle, then add the chopped ginger and garlic and saute until fragrant.
- Add the chopped onion and cook until soft and light golden, then add the chopped tomato and cook until it turns pulpy.
- Add the turmeric powder and red chilli powder, mix well, then turn off the heat and let the mixture cool slightly before grinding it with the soaked cashew nuts into a smooth paste.
- Return the paste to the pan, add salt to taste and a splash of water, and simmer on low heat for a few minutes until the gravy thickens and the raw taste of cashew goes away.
- Soak the saffron strands in a spoon of warm milk or water and add to the gravy, stirring well for colour and aroma.
- Add the paneer cubes and fresh cream, and simmer gently for 3 to 4 minutes without letting it boil hard, so the paneer stays soft.
- Garnish with chopped coriander leaves and serve hot.
Common questions
- How many calories in one plate of Punjabi Shahi Paneer?
- 265 kcal per plate.
- How much cooking time?
- 45 min — 20 min prep, 25 min cooking.