Shahi Paneer is a North Indian dish, a preparation of paneer pieces in a thick, creamy gravy prepared in tomato, onion and cashew-nut paste. Because of its richness, it is usually served at parties, dinners and other occasions which require a special menu.

This is one of the paneer recipes you will find in every dhaba and restaurant, and to me brings back memories of dhaba food from my graduation days.

Ingredients #

• Paneer (Cottage Cheese) – 250 grams (cut in cubes)
• Cashew Nuts – 7
• Makhane (Gorgon/Fox Nut) – 15 (optional)
• Onion – 1 large (chopped)
• Ginger – 1 inch (finely chopped)
• Garlic – 2 cloves (finely chopped)
• Tomatoes – 3 (chopped)
• Green Chilli – 1 (chopped)
• Bay Leaf – 1
• Black Pepper – 6
• Cloves – 3
• Cumin Seeds – ½ teaspoon
• Chilli Powder – ½ teaspoon
• Garam Masala – ¾ teaspoon
• Yogurt – 100 grams
• Double Cream – 150 grams
• Salt – to taste
• Oil – 4 tablespoons
• Coriander Leaves – small bunch (finely chopped)

Recipe #

1. Soak the cashew nuts for 15 minutes and grind to a smooth paste. Set aside.
2. Dry fry makhane in a wok for a few minutes, let cool, and grind to a smooth powder. Set aside.
3. Heat 3 tablespoons oil in a kadai. Add bay leaf, cumin seeds, black pepper, and cloves.
4. When oil is hot, add onions and sauté.
5. Add ginger and garlic, and sauté for another 1 minute.
6. Add tomatoes and green chilli, cover and cook for 5 minutes.
7. Leave to cool for 15 minutes, remove bay leaf and grind the rest to a smooth purée.
8. Heat 1 tablespoon oil in the kadai. Add the puréed mixture.
9. Add chilli powder and salt. Cook until the oil separates.
10. Add makhane and cashew nut paste, cook for 2–3 minutes.
11. Add paneer and cook for a minute.
12. Add yogurt, cook on low flame for 2 minutes until the oil separates. Keep stirring.
13. Cover and cook on low flame for 5–7 minutes.
14. Add cream and sprinkle garam masala.
15. Cook on low flame for 3–4 minutes more, then remove from heat.
16. Garnish with chopped coriander leaves and serve hot.