Paneer Shahjahani Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then, add ginger-garlic paste and cook for a minute.
• STEP 3.Add tomato puree, cashew paste, and spices like turmeric, red chili powder, garam masala, and salt. Cook until the oil separates from the masala.
• STEP 4.Add paneer cubes and cook for a few minutes until they are well coated with the masala.
• STEP 5.Finally, add fresh cream and mix well. Cook for another minute and garnish with chopped coriander leaves.
• STEP 6.Serve hot with naan or rice.

Cooking Tips

• Soak cashews in warm water for 15 minutes before making the paste for a smoother texture.
• To make the dish spicier, add green chilies or chili flakes according to your taste.
• For a richer flavor, you can add a tablespoon of ghee while cooking the masala.

Storage and Serving

• Paneer Shahjahani 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.
• Garnish with additional cream and coriander leaves for an extra touch of freshness.