Paneer Shahi Masala

Paneer Shahi Masala

A rich and creamy Indian dish made with paneer (Indian cottage cheese) in a silky smooth tomato and cashew gravy.

Ingredients (4 servings)
1
Ingredient: Paneer
Quantity: 200g )
Preparation: cubed
2
Ingredient: Onion
Quantity: 1 )
Preparation: finely chopped
3
Ingredient: Tomato
Quantity: 2 )
Preparation: pureed
4
Ingredient: Cashews
Quantity: 10 )
Preparation: soaked in water
5
Ingredient: Ginger
Quantity: 1-inch piece )
Preparation: grated
6
Ingredient: Garlic
Quantity: 4 cloves )
Preparation: minced
7
Ingredient: Green Chilies
Quantity: 2 )
Preparation: slit
8
Ingredient: Garam Masala
Quantity: 1 tsp
9
Ingredient: Turmeric Powder
Quantity: 1/2 tsp
10
Ingredient: Red Chili Powder
Quantity: 1/2 tsp
11
Ingredient: Coriander Powder
Quantity: 1 tsp
12
Ingredient: Cardamom Powder
Quantity: 1/2 tsp
13
Ingredient: Heavy Cream
Quantity: 1/4 cup
14
Ingredient: Butter
Quantity: 2 tbsp
15
Ingredient: Oil
Quantity: 1 tbsp
16
Ingredient: Salt
Quantity: to taste
17
Ingredient: Fresh Coriander Leaves
Quantity: for garnishing
Nutrition / 100 g

Calories: 218
Protein: 10g
Carbohydrates: 12g
Fat: 16g
Cholesterol: 39mg

Preparation

1
Heat oil and butter in a pan over medium heat.


2
Add grated ginger, minced garlic, and slit green chilies. Sauté for a minute.


3
Add finely chopped onions and cook until they turn golden brown.


4
Meanwhile, grind soaked cashews into a smooth paste using a blender.


5
Add the cashew paste to the pan and sauté for another 2-3 minutes.


6
Add tomato puree, garam masala, turmeric powder, red chili powder, coriander powder, cardamom powder, and salt. Mix well and cook for 5 minutes.


7
Add cubed paneer and mix gently to coat it with the masala.


8
Reduce the heat to low and simmer for 5-7 minutes until the flavors meld together.


9
Stir in heavy cream and cook for an additional 2 minutes.


10
Garnish with fresh coriander leaves.


11
Serve hot with naan or steamed rice.