Recipe

Shahi Paneer with Cashews and Saffron

Royal Delight: Creamy Shahi Paneer Infused with Cashews and Saffron

4.7 out of 5

Indulge in the regal flavors of Indian cuisine with this Shahi Paneer recipe. This dish, originating from Indian cuisine, features succulent paneer (Indian cottage cheese) cooked in a rich and creamy gravy infused with the aromatic flavors of cashews and saffron.

Stew› Shahi paneer

Asian cuisine› Indian cuisine

Preparation time

20 minutes

Cooking time

25 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Gluten-free, Low carb, Keto-friendly, Nut-free (if cashews are omitted)

Allergens

Dairy (paneer, cream, ghee), Nuts (cashews)

Not suitable for

Vegan, Dairy-free, Paleo, High sodium diet, Soy-free (if using store-bought paneer)

Ingredients

250g (8.8 oz) paneer, cubed 250g (8.8 oz) paneer, cubed
1 cup (240ml) cashews, soaked 1 cup (240ml) cashews, soaked
2 onions, finely chopped 2 onions, finely chopped
2 tomatoes, pureed 2 tomatoes, pureed
4 cloves of garlic, minced 4 cloves of garlic, minced
1-inch piece of ginger, grated 1-inch piece of ginger, grated
1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
1/2 teaspoon garam masala 1/2 teaspoon garam masala
A pinch of saffron strands A pinch of saffron strands
2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
Salt to taste Salt to taste
Crushed nuts and fresh coriander for garnish Crushed nuts and fresh coriander for garnish

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 25g, 12g
Carbohydrates (total, sugars): 15g, 6g
Protein: 15g
Fiber: 2g
Salt: 1g

Preparation

1.
Heat ghee in a pan and add the chopped onions. Sauté until golden brown.
2.
Add the minced garlic and grated ginger. Cook for a minute until fragrant.
3.
Drain the soaked cashews and add them to the pan. Sauté for a couple of minutes.
4.
Add the tomato puree and cook until the oil separates from the mixture.
5.
Now, add the turmeric powder, red chili powder, and garam masala. Mix well.
6.
In a separate bowl, soak the saffron strands in a tablespoon of warm milk.
7.
Add the saffron milk and heavy cream to the pan. Stir until well combined.
8.
Gently add the paneer cubes to the gravy and simmer for 5-7 minutes.
9.
Season with salt according to taste.
10.
Garnish with crushed nuts and fresh coriander before serving.

Treat your ingredients with care...

Cashews — Soaking the cashews in water for at least 2 hours or overnight will make them easier to blend into a smooth paste, resulting in a creamier gravy.

Tips & Tricks

For a richer flavor, lightly fry the paneer cubes before adding them to the gravy.
Adjust the spice levels according to your preference by increasing or decreasing the amount of red chili powder.
For a creamier texture, blend a portion of the cooked gravy before adding the paneer cubes.

Serving advice

Serve Shahi Paneer hot with naan bread or fragrant basmati rice. It pairs well with a side of raita (yogurt dip) and pickles.

Presentation advice

Garnish the Shahi Paneer with a sprinkle of crushed nuts and fresh coriander to add a pop of color and texture. Serve it in a decorative bowl or on a traditional Indian thali for an authentic touch.