Meal Prep · North Indian
Shahi Paneer
Experience the royal creaminess and rich flavors of this beloved North Indian paneer curry.
Ingredients
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Step-by-step- Heat ghee or oil in a heavy-bottomed pan over medium heat. Add chopped onions and sauté until golden brown and translucent, about 8-10 minutes.
- Stir in ginger-garlic paste and cook for 1 minute until fragrant. Add turmeric powder, red chili powder, and coriander powder, cooking for 30 seconds, stirring constantly.
- Add tomato puree and cook, stirring occasionally, until the oil separates from the masala, about 5-7 minutes. This is crucial for flavor development.
- Stir in the cashew paste and cook for another 3-4 minutes, ensuring it doesn’t stick to the bottom. Add milk and sugar (if using), mix well, and bring to a gentle simmer.
- Add garam masala, cardamom powder, and salt to taste. Mix thoroughly. Gently add the paneer cubes and cook for 3-5 minutes, allowing them to absorb the flavors, being careful not to overcook them.
- Finally, stir in the fresh cream and crushed kasuri methi. Simmer for 1-2 minutes until heated through. Garnish with fresh coriander leaves and serve hot with naan, roti, or rice.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 450 kcal |
| Protein | 18 g |
| Fat | 35 g |
| Carbohydrates | 18 g |
| Fiber | 3 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooled Shahi Paneer in an airtight container. The flavors often deepen overnight.
Freezer Up to 2 months
Freeze the curry base without the paneer for best results. Add freshly cooked paneer when reheating. If freezing with paneer, ensure it’s tightly sealed to prevent freezer burn; paneer texture might change slightly.
Reheat Stovetop/Microwave
Gently reheat on the stovetop over low heat, adding a splash of milk or water if it’s too thick. Alternatively, microwave in short bursts, stirring in between, until warmed through. Do not boil vigorously.
Chef’s Corner
- For extra tender paneer, soak the cut cubes in warm water for 10-15 minutes before adding them to the curry.
- Ensure your cashews are well-soaked (at least 30 minutes in hot water, or 2 hours in cold) and blended to a super smooth paste for a truly creamy gravy without any grittiness.
- Don’t skip cooking the tomato puree and cashew paste until the oil separates – this step is crucial for developing the depth of flavor and a rich, glossy texture in your curry.
