Shahi Paneer Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick.
• STEP 2.Add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste and cook for a minute.
• 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.
• STEP 6.Add cream and simmer for a couple of minutes.
• STEP 7.Garnish with chopped coriander leaves and 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 a pinch of red chili powder or green chilies.
• For a healthier version, you can substitute cream with yogurt or coconut milk.

Storage and Serving

• Shahi Paneer 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 Shahi Paneer as a main course with naan, roti, or rice.