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Creamy Shahi Paneer Recipe: Restaurant-Style Curry

Creamy Shahi Paneer

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

  • 1 lb Paneer cut into cubes
  • 2 tbsp Ghee or Butter
  • 1 cup Onion finely chopped
  • 1 tbsp Ginger garlic paste
  • 1 cup Tomato puree
  • 1/4 cup Cashews soaked in warm water and blended into a paste
  • 1/2 tsp Turmeric powder
  • 1 tsp Kashmiri red chili powder
  • 1 tsp Garam masala
  • 1 tbsp Kasoori methi dried fenugreek leaves
  • 1/4 cup Heavy cream
  • 1/4 cup Cilantro freshly chopped for garnish
  • 1 tsp Salt or to taste

Instructions
 

  • Soak cashews in warm water for 15 minutes, then blend into a smooth paste. Soak paneer cubes in hot water to keep them soft.
  • Heat ghee or butter in a heavy-bottomed pan over medium heat. Add finely chopped onions and sauté until golden brown.
  • Stir in ginger garlic paste and cook for 1 minute until fragrant.
  • Add tomato puree, turmeric, Kashmiri red chili powder, and salt. Cook until the oil starts to separate from the masala.
  • Pour in the cashew paste and cook for another 3 minutes, stirring continuously to prevent sticking.
  • Add garam masala, kasoori methi, and half a cup of water. Bring the gravy to a gentle simmer.
  • Gently fold in the paneer cubes and heavy cream. Simmer for 3 to 4 minutes until the flavors meld.
  • Garnish with freshly chopped cilantro and serve hot with naan or jeera rice.