Paneer Badshahi Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cardamom, cinnamon, and cloves.
• STEP 2.Add finely chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook until the raw smell disappears.
• STEP 4.Add tomato puree, cashew paste, and spices. Cook until the oil separates.
• STEP 5.Add paneer cubes and cook for a few minutes until they are coated with the gravy.
• STEP 6.Garnish with fresh cream and coriander leaves before serving.
• STEP 7.Serve hot with naan or rice.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before making the paste for a smoother texture.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a richer flavor, you can add a tablespoon of ghee while cooking the gravy.

Storage and Serving

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