Indian
Shahi Paneer Restaurant Style
$3
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
360Calories
12gProtein
28gFat
15gCarbs
7gSugar
3gFiber
480mgSodium
45mgChol
13gSat Fat
420mgPotassium
260mgCalcium
1.6mgIron
0.3mcgVitamin B12
9mgVitamin C
Goes well with
Indian Pale Ale (IPA)
local
Masala Chai
international
vegetarian
gluten-free
high-protein
Instructions
1
Heat ghee in a pan, add whole spices (cardamom, cinnamon, bay leaf, cloves) and sauté until fragrant.
2
Add chopped onions and sauté until translucent, then add ginger, garlic and green chili and cook for a couple of minutes.
3
Add chopped tomatoes and cashews, cook until tomatoes soften and release oil.
4
Let the mixture cool, then blend into a smooth paste with a little water.
5
Strain the paste for a silky-smooth restaurant-style gravy texture.
6
Heat butter in a pan, pour in the strained gravy and cook for a few minutes.
7
Add kashmiri red chili powder, salt, and sugar; cook until the gravy thickens slightly.
8
Add paneer cubes and simmer gently for 3-4 minutes so they absorb the flavours.
9
Stir in fresh cream and garam masala, mix well.
10
Finish with crushed kasuri methi and a drizzle of cream, then serve hot with naan or rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200 g200 g paneer
- 8 pieces8 pieces cashews
- 11 medium, chopped onion
- 22 medium, chopped tomato
- 11 inch piece ginger
- 3 cloves3 cloves garlic
- 11 whole green chili
- 1/4 cup1/4 cup fresh cream
- 1 1/2 tbsp1 1/2 tbsp ghee
- 22 pods green cardamom
- 11 inch cinnamon stick
- 11 leaf bay leaf
- 2 pieces2 pieces cloves
- 1/2 tsp1/2 tsp kashmiri red chili powder
- 1/4 tsp1/4 tsp garam masala
- 1/21/2 tsp, crushed kasuri methi
- 1/2 tsp1/2 tsp sugar
- 1/21/2 tsp, to taste salt
- 1/2 tbsp1/2 tbsp butter
- 1/4 cup1/4 cup water
