Shahi Paneer - the rich dish for a festive table

• Prep15 min
• Cook25 min
• Total time40 min
• Serves4

The difference between shahi paneer and an ordinary paneer dish is one thing - the fragrant masala added at the end. A shahi garam masala goes in last, not during cooking. Give it just a minute before you turn off the heat, so the aroma does not cook away.

Ingredients

• Paneer - 300 g, cubed
• Onions - 2, boiled and ground
• Cashews - 15, soaked and ground
• Tomato puree - 1/2 cup
• Cream - 1/4 cup
• Ginger-garlic paste - 1 tsp
• Chavsamrat Shahi Garam Masala - 1 tsp
• Chavsamrat Haldi Powder - a pinch
• Ghee - 3 tbsp
• Sugar - 1/2 tsp
• Coriander leaves, salt

Method

1. Soak the paneer cubes in warm water for 5 minutes.
2. Heat the ghee and fry the ginger-garlic paste.
3. Add the boiled onion paste and fry 6-8 minutes - it should change colour but not brown.
4. Add the tomato puree and cook 5 minutes, until oil separates.
5. Stir in the cashew paste, turmeric, salt and sugar. Fry 3 minutes.
6. Add half a cup of water and simmer 5 minutes.
7. Lower the flame and stir in the cream.
8. Add the paneer and give it 3 minutes.
9. A minute before you turn off the heat, sprinkle in Chavsamrat Shahi Garam Masala and cover.
10. Finish with coriander and serve hot with naan.

Tips

• Add the shahi garam masala last - earlier and its aroma is lost.
• Do not brown the onions, or the gravy loses its pale colour.
• Thick whisked curd can replace cream, but keep the flame low.