Shahi Paneer

Name: Shahi Paneer
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 300 g paneer; 100 g cashews; 200 g tomato puree; 80 ml cream; 1 pinch saffron; 3 tbsp ghee; 1 tsp garam masala; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Shahi Paneer traces its origins to the opulent kitchens of the Mughal era, where lavish feasts were a regular affair. This dish, often reserved for special occasions, is a nod to the grandeur of those times. Prepared with care and a generous hand, it embodies the richness and indulgence that characterized Mughlai cuisine, and is a favorite at family gatherings meant for sharing and celebration.

The dish is a symphony of creamy textures and rich, nutty flavors, with a gentle warmth from garam masala and the aromatic touch of saffron. Each bite offers a lush combination of paneer and cashew, enveloped in a velvety tomato cream sauce. It's best enjoyed with warm naan or fragrant basmati rice, allowing each flavor to shine in its sumptuous, regal glory.

Ingredients

300 gpaneer
100 gcashews
200 gtomato puree
80 mlcream
1 pinchsaffron
3 tbspghee
1 tspgaram masala
to tastefine sea salt

Method

Begin by cutting the 300 g paneer into bite-sized cubes and set aside. Soak the 100 g cashews in warm water for about 15 minutes, then drain and blend them into a smooth paste using a small blender or mortar and pestle. This paste will add creaminess to the dish, so ensure it's smooth without any chunks.
In a large, heavy-bottomed pan, heat 3 tbsp of ghee over medium heat. Once the ghee melts and begins to shimmer, add the cashew paste. Stir continuously, cooking the paste until it turns a light golden color and releases a nutty aroma. This step is crucial for developing the rich flavor base of the dish.
Add 200 g tomato puree to the pan with the cashew paste. Stir well to combine and cook the mixture slowly, allowing it to simmer gently. The goal is to reduce the puree until it thickens slightly and the oil begins to separate from the mixture, which indicates the flavors are well integrated.
Gently stir in 80 ml of cream, ensuring the mixture is smooth and creamy. Add a pinch of saffron, which will infuse the dish with its distinctive aroma and a subtle golden hue. Allow the mixture to simmer for a few minutes, stirring occasionally to prevent sticking.
Add the paneer cubes to the pan, ensuring they are fully coated with the sauce. Sprinkle 1 tsp of garam masala over the top and gently fold it into the mixture. Cook until the paneer is heated through and has absorbed some of the sauce's flavors, which should take a few minutes.
Taste the dish and add fine sea salt to your preference, stirring well to distribute it evenly. The sauce should be rich and creamy, with the paneer soft yet firm. Serve the Shahi Paneer hot, garnished with a few strands of saffron if desired, and enjoy it with naan or rice.