Name: Shahi Paneer (Indian - Main Course )
Cuisine: Indian
Ingredients: Paneer - 250 grams (250 grams); Onion - 1 large (1 large); Tomatoes - 2 medium (2 medium); Ginger - 1-inch piece (1-inch piece); Garlic - 4 cloves (4 cloves); Cashew nuts - 10-12 pieces (10-12 pieces); Almonds - 10-12 pieces (10-12 pieces); Cream - 1/2 cup (1/2 cup); Oil - 2 tablespoons (2 tablespoons); Cumin seeds - 1 teaspoon (1 teaspoon); Cinnamon stick - 1-inch piece (1-inch piece); Cloves - 2-3 pieces (2-3 pieces); Cardamom pods - 2-3 pieces (2-3 pieces); Bay leaf - 1 piece (1 piece); Turmeric powder - 1/2 teaspoon (1/2 teaspoon); Coriander powder - 1 teaspoon (1 teaspoon); Salt - to taste (to taste); Sugar - 1 teaspoon (1 teaspoon); Water - 1 cup (1 cup)

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Shahi Paneer (Indian - Main Course) Recipe

A rich and creamy paneer (Indian cottage cheese) curry made with a blend of spices, nuts, and cream. Shahi paneer is a regal and indulgent main course option that is often served with naan or rice.

Ingredients:

Paneer - 9 ounces (250 grams)
Onion - 1 large
Tomatoes - 2 medium
Ginger - 1-inch piece
Garlic - 4 cloves
Cashew nuts - 10-12 pieces
Almonds - 10-12 pieces
Cream - 4 ounces (1/2 cup)
Oil - 2 tablespoons
Cumin seeds - 1 teaspoon
Cinnamon stick - 1-inch piece
Cloves - 2-3 pieces
Cardamom pods - 2-3 pieces
Bay leaf - 1 piece
Turmeric powder - 1/2 teaspoon
Coriander powder - 1 teaspoon
Salt - to taste
Sugar - 1 teaspoon
Water - 8 ounces (1 cup)

Instructions

Cut the paneer into medium-sized cubes and keep them aside.
Add turmeric powder, coriander powder, salt, and sugar. Mix well.
Add water and cook until the mixture comes to a boil.
Add the paneer cubes and simmer for 5 minutes.
Add cream and mix well.
Simmer for another 2 minutes.
Turn off the heat and garnish with chopped coriander leaves. Serve hot with naan or rice.
Peel and roughly chop the onion, ginger, and garlic.
In a pan, heat the oil and add cumin seeds, cinnamon stick, cloves, cardamom pods, and bay leaf. Let them splutter.
Add chopped onion, ginger, and garlic and sauté until they turn golden brown.
Add chopped tomatoes and cook until they turn soft and mushy.
Add cashew nuts and almonds and cook for 2 minutes.
Turn off the heat and let the mixture cool down for 5 minutes.
Grind the mixture into a smooth paste using a blender.
In the same pan, add the ground paste and cook for a minute.

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