Shahi paneer in white gravy Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and add whole spices like cardamom, cloves, and cinnamon.
• 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 cashew paste and cook for a few minutes.
• STEP 5.Add milk and bring it to a boil. Simmer for a few minutes.
• STEP 6.Add paneer cubes and cook until they become soft and tender.
• STEP 7.Add cream, saffron strands, and salt. Mix well and cook for a few more minutes.
• STEP 8.Garnish with chopped coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soak the cashews in warm water for 15 minutes before making the paste. This will make them easier to blend.
• To make the white gravy even more creamy, you can add a tablespoon of fresh cream at the end.
• If you don't have saffron, you can use a pinch of turmeric powder to give the dish a nice yellow color.

Storage and Serving

• Shahi Paneer in White Gravy 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 the Shahi Paneer with naan, roti, or rice for a delicious and satisfying meal.