Entree: India – Delhi & NCR – शाही पनीर ➤ Shāhī Panīr (Rich creamy Mughlai-style cottage cheese curry in a spiced tomato and cashew sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Total
40 min
Ingredients
- 14 oz (400 g) paneer, cut into 1‑inch (2.5 cm) cubes
- 3 tbsp (45 ml) ghee or neutral oil
- 1 large onion, finely sliced, about 8 oz (225 g)
- 1 tbsp (15 g) ginger paste
- 3 garlic cloves, minced (approx. 9 g)
- 1 cup (240 ml) tomato puree
- 1/3 cup (45 g) cashews, soaked in hot water for 15 minutes and ground to a paste
- 1/2 cup (120 ml) heavy cream
- 1/2 cup (120 ml) water
- 1 tsp (5 g) garam masala
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) turmeric
- 1 tsp (5 g) Kashmiri red chili powder or paprika for color
- 3 green cardamom pods, lightly crushed
- 1 small cinnamon stick (about 2 inches / 5 cm)
- 3 whole cloves
- 1 tsp (1 g) dried fenugreek leaves (kasuri methi), crushed between palms
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro for garnish
Instructions
1. Heat 2 tbsp (30 ml) ghee or oil in a large skillet over medium heat. Add paneer cubes and lightly brown on all sides, 2–3 minutes per side. Remove and set aside.
2. In the same skillet add remaining 1 tbsp (15 ml) ghee or oil. Add the crushed cardamom, cinnamon stick, and cloves; toast 30 seconds until fragrant.
3. Add the sliced onion and sauté until deep golden brown, about 8–10 minutes. Stir in the ginger paste and minced garlic and cook 1–2 minutes more.
4. Pour in the tomato puree and cook until the oil begins to separate, about 6–8 minutes. Stir in the cashew paste and cook 3–4 minutes to combine.
5. Add ground coriander, turmeric, red chili powder, garam masala, and salt. Mix well, then add 1/2 cup (120 ml) water and simmer the sauce on low for 5 minutes.
6. Stir in the browned paneer cubes and heavy cream; simmer gently 4–5 minutes so the paneer soaks up the flavors. Add sugar if using and crushed kasuri methi, taste and adjust salt and spices.
7. Finish with a splash more cream if desired for extra richness. Garnish with chopped fresh cilantro and serve hot with naan or steamed basmati rice.
