Badshahi Paneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and sauté onions until golden brown.
• STEP 2.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 3.Add tomatoes, cashew paste, and spices. Cook until the oil separates.
• STEP 4.Add paneer cubes and cook for a few minutes until well-coated with the gravy.
• STEP 5.Garnish with fresh cream and coriander leaves before serving.
• STEP 6.Serve hot with naan or rice.

Cooking Tips

• To make the cashew paste, soak cashews in warm water for 15 minutes and blend until smooth.
• For a spicier version, add green chilies or red chili powder according to your taste.
• You can also add a pinch of saffron strands for an extra touch of luxury.

Storage and Serving

• Badshahi Paneer can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the dish as a main course with naan, roti, or rice.