Shahi Paneer – Royal Delight by Chef Michael

Ingredients

• 2 Tbsp Vegetable Oil (neutral oil for sautéing)
• 40 g Unsalted Butter (cut into cubes)
• 2 pcs Green Cardamom Pods (slightly crushed)
• 1 inch Cinnamon Stick (broken into pieces)
• 2 pcs Bay Leaf (dried)
• 3 pcs Cloves (whole)
• 2 medium Tomatoes (chopped)
• 1 large Onion (finely chopped)
• 4 pcs Garlic Cloves (minced)
• 4 slices Ginger (about 1 inch, minced)
• 1 pcs Green Chili (slit lengthwise)
• 12 pcs Cashews (soaked in hot water for 20‑30 min)
• 10 pcs Almonds (soaked in hot water for 20‑30 min (referred to as ‘magaj’))
• to taste Salt
• 1 tsp Red Chili Powder
• 1 tsp Coriander Powder
• ½ tsp Garam Masala
• 1 tsp Sugar (optional, for slight sweetness)
• 2 Tbsp Fresh Cream (for richness and color)
• 1 tsp Kasuri Methi (crushed between palms)
• 200 g Paneer (cut into 1‑inch cubes; can be lightly fried)

Instructions

1. Soak Nuts

   Place cashews and almonds in a bowl, cover with hot water and let soak for 20‑30 minutes until soft.

   Time: PT30M

2. Make Tomato Puree

   Heat 1 tsp oil in a small pan, add the two cardamom pods, then add the chopped tomatoes. Cook on medium heat, stirring, until the tomatoes break down (about 5 minutes). Add a splash of hot water, bring to a gentle boil, then blend to a smooth puree.

   Time: PT10M

   Temperature: Medium heat

3. Prepare Nut‑Onion Paste

   In another pan, heat 1 tsp oil, add the cinnamon stick, bay leaves, and cloves; sauté for 30 seconds. Add minced garlic, ginger, green chili and sauté until fragrant (1 minute). Add the chopped onion and cook until golden brown. Drain the soaked nuts, add them to the pan with a little hot water, and blend everything into a fine, creamy paste.

   Time: PT15M

   Temperature: Medium heat

4. Cool and Blend to Mahim Paste

   Allow the nut‑onion mixture to cool slightly, then blend again until it becomes a silky ‘mahim’ paste.

   Time: PT5M

5. Start the Gravy Base

   In a large saucepan, heat 2 Tbsp oil and add the 40 g butter. Once melted, stir in the ginger‑garlic paste (from the nut‑onion blend), then add salt, red chili powder, coriander powder and garam masala. Mix well for 2‑3 minutes.

   Time: PT3M

   Temperature: Medium heat

6. Cook Tomato Puree

   Add the tomato puree to the saucepan, stir and let it cook for 4‑5 minutes until the raw tomato smell disappears.

   Time: PT5M

   Temperature: Medium heat

7. Incorporate Nut‑Onion Paste

   Stir in the mahim paste, add a splash of hot water if needed, and simmer for 5‑7 minutes, allowing the flavors to meld and the gravy to thicken.

   Time: PT7M

   Temperature: Medium heat

8. Finish the Gravy

   Add the sugar (if using) and fresh cream, stir gently and let the gravy simmer for another 2 minutes.

   Time: PT2M

   Temperature: Low heat

9. Add Paneer

   Gently add the paneer cubes (pre‑fried or raw) to the gravy, simmer for 3‑4 minutes until the paneer is heated through and absorbs the flavors.

   Time: PT4M

   Temperature: Low heat

10. Final Touches & Serve

    Stir in a small knob of butter and crushed kasuri methi. Garnish with a drizzle of fresh cream. Transfer to a serving plate and serve hot with naan, roti or rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

12 g

Fat

25 g

Fiber

2 g