Shahi Paneer - Popular Indian Curry
Delicious curry consisting of thick gravy of cream, tomatoes and Indian spices, with paneer cubes dunked in it. Rich, aromatic, creamy and so flavourful!
Equipment
- Blender
Ingredients
- 1 tsp Cumin seeds
- 1/2 tsp Coriander seeds
- 2 cloves Cardamom
- 2 tbsp Olive oil
- 6 cloves Garlic roughly chopped
- 2 inch Ginger roughly chopped
- 1/4 cup Cashews
- 2 medium Red onion roughly diced
- 2 Green chillies chopped
- 1 can Diced Tomatoes
- 2 tbsp Tomato paste
- 1 tsp Sugar
- 2 tsp Salt
- 1 tsp Black pepper
- 1/4 tsp Red chilli powder
- 1/2 tsp Garlic powder
- 1 tsp Garam masala
- 1 tsp Turmeric powder
- 1/4 cup Table cream
- 1/4 cup Cilantro
- 375 grams Paneer (Indian cottage cheese)
Instructions
- Heat olive oil in a pan. Add cumin seeds and coriander seeds. When they start to crackle, add ginger, garlic and raw cashews. Sauté until fragrant.
- Add diced onions, chopped green chillies and cracked cardamom cloves. Cook for 6 to 8 minutes, or until onion are slightly golden.
- Add canned diced tomatoes. Cook for another 5 minutes.
- Add tomato paste. Mix everything and cook for 2 more minutes.
- Turn off the flame and let it cool down for a few minutes.
- Add the mixture into a high speed blender and blend into a fine paste. Pour the curry paste back into the same pan and turn on the heat on low. Be careful, the mixture may spatter from the pan.
- Add all the spices: salt, black pepper, turmeric powder, red chilli powder, garam masala, garlic powder and sugar. Add 1/2 cup water. Mix well.
- Cover with the lid and let it simmer for 20 minutes on low heat, stirring occasionally.
- Cut the paneer into small cubes or triangular pieces. Keep aside.
- Check the gravy, do a taste test and add more salt if needed.
- Add paneer into the gravy and mix. Let it simmer for 5 more minutes so that the paneer can absorb all the flavour.
- Garnish with table cream and cilantro and serve hot with naan bread.