The Best indian curry U will ever have shahi paneer

Ingredients

• 250 g Paneer (cut into 1‑inch cubes)
• 4 medium Tomatoes (roughly chopped)
• 2 medium Red Onion (roughly chopped)
• 2 pieces Green Chili (slit lengthwise, optional for heat)
• 1 piece Kashmiri Red Chili (adds color, mild heat; optional)
• 1/4 cup Cashews (raw, adds richness)
• 2 tablespoons Cilantro Stems (chopped, discard leaves for garnish later)
• 1 cup Plain Yogurt (full‑fat, at room temperature)
• 1/4 cup Heavy Cream (for extra silkiness)
• 1 teaspoon Oil (vegetable or canola oil)
• 1 teaspoon Unsalted Butter (adds richness)
• 1 piece Bay Leaf
• 1 small piece Cinnamon Stick
• 2 pods Green Cardamom Pods (lightly crushed)
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
• ½ teaspoon Turmeric Powder
• ½ teaspoon Red Chili Powder (adjust to taste)
• ½ teaspoon Garam Masala
• to taste Salt

Instructions

1. Prep the vegetables and paneer

   Roughly chop the four tomatoes and two red onions. Slice the green chilies lengthwise, chop the cilantro stems, and cut the paneer into 1‑inch cubes.

   Time: PT5M

2. Temper whole spices

   Heat 1 tsp oil and 1 tsp butter in the pan over medium heat. Add the bay leaf, cinnamon stick, and crushed cardamom pods. Stir for about 30 seconds until fragrant.

   Time: PT2M

3. Cook the base

   Add the chopped onions, tomatoes, green chilies, Kashmiri red chili, cashews, and cilantro stems to the pan. Cook, stirring occasionally, for 10 minutes on medium heat until the tomatoes break down and the mixture thickens.

   Time: PT10M

4. Blend to a smooth puree

   Remove the bay leaf, cinnamon stick, and cardamom pods. Transfer the cooked mixture to a blender (or use an immersion blender) and blend until completely smooth.

   Time: PT3M

5. Prepare the yogurt‑spice mix

   In a mixing bowl, whisk together the yogurt, turmeric, red chili powder, garam masala, and salt until smooth.

   Time: PT2M

6. Second tempering

   Heat another 1 tsp oil and 1 tsp butter in the same pan over medium heat. Add the remaining green chilies and the Kashmiri red chili; sauté for about 1 minute.

   Time: PT1M

7. Combine everything and finish

   Stir in the blended tomato‑onion puree, then add the yogurt‑spice mixture, dried fenugreek leaves, heavy cream, and paneer cubes. Simmer gently for 5 minutes, stirring occasionally, until the paneer is heated through and the gravy is glossy.

   Time: PT5M

8. Garnish and serve

   Garnish with fresh cilantro leaves and serve hot with naan, roti, or steamed rice.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

12 g

Fat

28 g

Fiber

2 g

Ingredient Substitutions

• Instead of Paneer: Firm tofu, Halloumi
• Instead of Tomatoes: Canned crushed tomatoes (1 cup)
• Instead of Red Onion: Yellow onion
• Instead of Green Chili: Jalapeño, Serrano
• Instead of Kashmiri Red Chili: Paprika
• Instead of Cashews: Almonds, Pine nuts
• Instead of Cilantro Stems: Parsley stems
• Instead of Plain Yogurt: Greek yogurt, Buttermilk (1 cup)
• Instead of Heavy Cream: Half‑and‑half, Full‑fat coconut milk (1/4 cup)
• Instead of Oil: Ghee (1 tsp)
• Instead of Unsalted Butter: Ghee (1 tsp)
• Instead of Cinnamon Stick: Ground cinnamon (¼ tsp)
• Instead of Green Cardamom Pods: Cardamom powder (¼ tsp)
• Instead of Dried Fenugreek Leaves (Kasuri Methi): Fenugreek seeds (¼ tsp, toasted)
• Instead of Red Chili Powder: Paprika

Equipment Needed

• Heavy‑bottomed Pan
• Blender or Immersion Blender
• Mixing Bowl
• Chef’s Knife
• Cutting Board
• Wooden Spoon or Spatula
• Measuring Spoons
• Serving Dish

Critical Steps — Do Not Skip

• Tempering whole spices without burning them (Step 2).
• Blending the hot tomato‑onion mixture safely (Step 4).
• Adding yogurt to a warm pan to prevent curdling (Step 7).

Chef Tips from the Video

• Toast the cashews lightly before blending for a deeper nutty flavor.
• Use fresh paneer for the best texture; store-bought paneer can be soaked in warm water for 10 minutes before cubing.
• A pinch of sugar balances the acidity of tomatoes.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of paneer may change.

Room temperature: Can sit at room temperature for up to 2 hours; do not leave longer.

Make-Ahead Tips

• Prepare the tomato‑onion puree and store it in the fridge for up to 2 days.
• The yogurt‑spice mixture can be whisked ahead and kept chilled; bring to room temperature before adding.
• Reheat gently over low heat, adding a splash of water or milk if the sauce thickens.

Frequently Asked Questions