Delhi
Shahi paneer
Paneer in its Sunday best: cashews, cream, saffron and a strict no rush policy.
40 minTime
15 gProtein each
mildSpice
Royal by name3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original380kcalsame
15 gproteinsame
2 gfibresame
40minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Boil the onion and cashews in a cup of water for 8 minutes. Cool, then grind to a very smooth paste.
- 2Heat the ghee, add the whole spices, then the ginger garlic paste. Add the onion cashew paste and cook on low.
- 3Add the blended tomato and chilli powder and cook until the ghee separates again.
- 4Turn the heat to its lowest. Stir in the whisked curd a spoon at a time, stirring continuously.
- 5Add the water, salt, sugar, cardamom powder and saffron milk. Simmer 5 minutes.
- 6Slide in the paneer, stir in the cream, garam masala and crushed kasuri methi. Warm through for 2 to 3 minutes and serve.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.