Shahi paneer

Name: Shahi paneer
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 6 tbsp sunflower oil; 3 onions, roughly chopped; 6 cloves garlic, roughly chopped; 1 green chilli, roughly chopped; 15 cashew nuts; 3 classic vine tomatoes, roughly chopped; 4 cardamom pods; 1 cinnamon stick; 1 bay leaf; 1 tsp salt; 1 tsp ground turmeric; 1 tsp chilli powder; 1 tsp garam masala; 226 g packs paneer, cut into cubes; 4 tbsp double cream

Whether it's Diwali, a dinner party or just family coming over, this is Chetna Makan's favourite paneer curry.

5 out of 5 stars(1) Rate this recipe

Vegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook40 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 tbsp sunflower oil
3 onions, roughly chopped
6 cloves garlic, roughly chopped
1 green chilli, roughly chopped
15 cashew nuts
3 classic vine tomatoes, roughly chopped
4 cardamom pods
1 cinnamon stick
1 bay leaf
1 tsp salt
1 tsp ground turmeric
1 tsp chilli powder
1 tsp garam masala
2 x 226g packs paneer, cut into cubes
4 tbsp double cream

To finish

2 tbsp salted butter, or ghee
10 cashew nuts
Handful coriander leaves, finely chopped
2 green chillies, thinly sliced, to taste

Heat 2 tbsp oil in a large saucepan, then add the onions and cook for 5 minutes until softened. Add the garlic, chilli and cashew nuts and cook for 5 minutes more on a low heat.
2 Add the tomatoes, then cover and cook on a low heat for 10 minutes, until the tomatoes have softened. Set aside to cool for 10 minutes, then blitz to a purée in a blender.
Heat 2 tbsp oil in the same pan and add the cardamom, cinnamon and bay leaf and allow to sizzle for a few seconds. Add the purée, with 200ml water, and cook on a low heat for 15 minutes, stirring occasionally. Add the salt and ground spices and mix well as it cooks.
In another flat pan, heat the remaining 2 tbsp oil. Add the paneer and cook on a high heat for 1 minute each side, or until golden. Add to the cooked masala, stir well, then mix in the cream.
Heat the butter or ghee in a small pan. Once melted, add the cashews and cook on a low heat for 1-2 minutes until lightly golden. Pour it over the paneer curry, sprinkle the coriander and sliced chillies on top, then serve.

Typical values per serving when made using specific products in recipe