Total Recipe Yield: Serves 8
Portion Size: 1 cup
Vegan: No
LO Vegetarian: Yes
Contains Pork: No
Contains Alcohol: No

Ingredients

Cashew Paste:

  • 7-8 cashew nuts
  • 1/4 cup hot water

Saffron Cream Mixture:

  • 1/4 cup heavy cream or fresh cream or malai (warmed)
  • 6-7 saffron strands crushed

Boiled Onion Paste:

  • 3/4 cup red onion roughly chopped
  • 1 green chili roughly chopped
  • 1/2 inch ginger peeled and chopped
  • 2 cloves garlic chopped
  • 2 cloves
  • 2 green cardamoms
  • 1/2 inch cinnamon stick
  • 1/3 cup water

Shahi Paneer:

  • 6 ounces paneer cut into triangles or cubes
  • 2 tablespoons ghee (clarified butter)
  • 1 1/4 cup tomatoes chopped and pureed
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon coriander powder
  • 1/8 teaspoon black pepper powder
  • 1/2 teaspoon sugar
  • 1 cup water
  • 1 teaspoon garam masala
  • 1 teaspoon kasoori methi (dried fenugreek leaves) lightly crushed
  • 1/8 teaspoon green cardamom seeds powder

Directions

  • Soak cashew nuts in hot water for 15-20 minutes.
  • Warm up the heavy cream in the microwave for a few seconds. Take the saffron strands, crush and add to the warm cream. Mix and keep it aside. Over time saffron releases its flavor and color into the cream.
  • Now add the onion, ginger, garlic, green chili, cloves, cinnamon and cardamoms into a saucepan. Add 1/3 cup of water and turn the heat to medium. Let it cook for 8-10 minutes or until the onions become soft. Let it cool down.
  • Now make three kinds of purees in the following order: First, make the cashew paste. Second, grind cooked onion into a fine paste. Third, grind roughly chopped tomatoes into a puree.
  • Heat the ghee (butter) in a pan on medium heat. Once hot, add prepared onion paste.
  • Cook while stirring occasionally until it becomes thick. It may take around 5-6 minutes.
  • Now add tomato puree and salt.
  • Mix and cook until all of the moisture has evaporated and it becomes a thick paste. Stir in between and make sure that it is not sticking to the sides and bottom of the pan. If it is spluttering too much then you can partially cover the pan.
  • Now add red chili powder, coriander powder, and black pepper powder. Mix well and cook for a minute.
  • Now mix in cashew paste, water and sugar.
  • Simmer for 5-6 minutes. Stir in between.
  • Now add garam masala and kasoori methi (crushed between your palm). Mix well.
  • Add paneer cubes. Mix and simmer for 1-2 minutes.
  • Now add saffron cream mixture. Mix and let it come to a simmer.
  • Lastly, add the cardamom powder and turn off the stove.
  • Stir well and it is ready to serve.