Shahi Paneer Khazana Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds.
• STEP 2.Once the cumin seeds splutter, add chopped onions and cook until they turn golden brown.
• STEP 3.Add ginger-garlic paste and cook for another minute.
• STEP 4.Add tomato puree, cashew paste, and spices. Cook until the oil separates from the gravy.
• STEP 5.Add water and bring the gravy to a boil.
• STEP 6.Add paneer cubes and simmer for 5-7 minutes.
• STEP 7.Add cream and saffron strands. Mix well.
• STEP 8.Garnish with chopped coriander leaves and serve the Shahi Paneer Khazana hot with naan or rice.

Cooking Tips

• You can use store-bought paneer or make your own at home.
• To make the paneer cubes softer, you can soak them in warm water for 10 minutes before adding them to the gravy.
• If you don't have saffron, you can use a pinch of turmeric powder for color.

Storage and Serving

• Leftover Shahi Paneer Khazana can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave before serving.
• Serve the Shahi Paneer Khazana with naan or rice for a complete vegetarian meal.