Shahi paneer (royal tomato cream paneer)

Ingredients

• 400 g paneer
• 500 g ripe tomatoes
• 1 piece yellow onion
• 60 g unsalted raw cashews
• 120 ml heavy cream
• 2 tbsp ghee
• 20 g fresh ginger
• 2 cloves garlic
• 1 piece fresh green chili
• 1 tsp cumin seeds
• 1 leaf bay leaf
• 4 pieces green cardamom pods
• 3 pieces cloves
• 1 piece cinnamon stick
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 tsp ground mild Kashmiri chili
• 3/4 tsp garam masala
• 1 tbsp kasuri methi
• 1 tsp sugar
• to taste fine salt
• 250 ml water
• 0.25 bunches fresh cilantro

Method

1. Soak the cashews in hot water until softened, then drain; they should crush easily between your fingers.
2. Blend the tomatoes, cashews, ginger, garlic, and green chili with a little water until you have a smooth, pale puree.
3. Heat the ghee in a wide saucepan, add the cumin, bay leaf, cardamom, cloves, and cinnamon; let sizzle until the spices smell warm and sweet.
4. Add the finely chopped onion and sauté over medium heat until it becomes blonde, tender, and slightly sweet to the nose.
5. Pour in the tomato and cashew puree, then cook, stirring often, until the sauce thickens, loses its raw smell, and the ghee begins to separate at the edges.
6. Stir in the turmeric, ground coriander, mild Kashmiri chili, sugar, and salt; thin with water and simmer gently until you have a glossy, coating sauce.
7. Add the cubed paneer and let it warm through in the sauce without boiling rapidly; it should remain tender and well coated.
8. Lower the heat, pour in the cream, add the garam masala and the kasuri methi crushed between your palms, then stir until the sauce is velvety and fragrant.
9. Remove the large whole spices if desired, garnish with fresh cilantro, and serve hot with naan, roti, or basmati rice.

Nutrition

Per serving

Energy

643.5 kcal

Protein

24.7 g

Carbohydrate

23.48 g

Fat

49.71 g

Fibre

7.14 g

Calcium

73.13 mg

Iron

3.39 mg

Magnesium

70.62 mg