![Shahi Paneer with Cashews and Saffron](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/shahi-paneer-with-cashews-and-saffron--7ec99ffd-bde4-4527-af48-afda12bbec6c.png)
Recipe
Shahi Paneer with Cashews and Saffron
Royal Delight: Creamy Shahi Paneer Infused with Cashews and Saffron
4.8 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.
Metadata
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
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250g (8.8 oz) paneer, cubed 250g (8.8 oz) paneer, cubed
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1 cup (240ml) cashews, soaked 1 cup (240ml) cashews, soaked
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2 onions, finely chopped 2 onions, finely chopped
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2 tomatoes, pureed 2 tomatoes, pureed
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4 cloves of garlic, minced 4 cloves of garlic, minced
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1-inch piece of ginger, grated 1-inch piece of ginger, grated
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
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1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
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1/2 teaspoon garam masala 1/2 teaspoon garam masala
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A pinch of saffron strands A pinch of saffron strands
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2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
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Salt to taste Salt to taste
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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
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1.Heat ghee in a pan and add the chopped onions. Sauté until golden brown.
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2.Add the minced garlic and grated ginger. Cook for a minute until fragrant.
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3.Drain the soaked cashews and add them to the pan. Sauté for a couple of minutes.
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4.Add the tomato puree and cook until the oil separates from the mixture.
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5.Now, add the turmeric powder, red chili powder, and garam masala. Mix well.
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6.In a separate bowl, soak the saffron strands in a tablespoon of warm milk.
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7.Add the saffron milk and heavy cream to the pan. Stir until well combined.
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8.Gently add the paneer cubes to the gravy and simmer for 5-7 minutes.
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9.Season with salt according to taste.
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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.
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