Shahi Paneer
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Ingredients
- 400 g paneer
- 50 g cashew nuts
- 1 onion, finely chopped
- 300 g tomatoes, finely chopped
- 3 garlic cloves
- 10 g fresh ginger, grated
- 80 ml double cream
- 1 tsp garam masala
- 1 tsp ground coriander
- 30 g butter
Nutrition (per serving)
- Calories
- 551 kcal
- Protein
- 22.6 g
- Carbohydrate
- 14 g
- of which sugars
- 9 g
- Fat
- 45.1 g
- of which saturates
- 25.9 g
- Fibre
- 2.3 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the paneer into cubes. Soak the cashew nuts in 80ml hot water for 15 minutes, then blend to a smooth paste.
- 2
Melt the butter in a pan and cook the chopped onion over medium heat for 8 minutes until soft and golden, then add the garlic and ginger and cook for 1 minute.
- 3
Stir in the ground coriander and the finely chopped tomatoes, and cook for 8 minutes until the tomatoes break down and the oil separates.
- 4
Blitz the sauce smooth with a stick blender, then return it to the pan and stir in the cashew paste.
- 5
Add the paneer cubes and the garam masala, and simmer gently for 6 minutes so the paneer warms through without breaking up.
- 6
Stir in the double cream, warm through for 1-2 minutes and serve with rice or warm bread.
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