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Shahi Paneer — AI-generated food illustration

Shahi Paneer

A gently spiced paneer curry with a pale onion, cashew and yogurt sauce. Cardamom and a few saffron strands give it a delicate aroma.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

Ingredients
  • 400 g paneer cubed
  • 1 large onion sliced
  • 40 g cashews
  • 250 ml water
  • 2 tbsp ghee
  • 2 green cardamom pods
  • 1 tsp ginger garlic paste
  • 100 g plain yogurt whisked at room temperature
  • 75 ml cream
  • 0.25 tsp ground white pepper
  • 0.25 tsp garam masala
  • 0.75 tsp salt
  • 1 pinch saffron soaked in 1 tbsp warm milk

Method
 

  1. Soften
    Simmer onion and cashews in water for 10 minutes. Cool and blend with their cooking liquid.
  2. Start sauce
    Heat ghee with cardamom. Add ginger garlic paste for 1 minute, then onion paste. Cook gently 5 minutes without browning.
  3. Add yogurt
    Reduce heat and gradually stir in whisked yogurt. Cook gently 3–4 minutes, stirring.
  4. Finish
    Add paneer, salt, pepper, cream and saffron milk. Simmer 5 minutes. Finish with garam masala and remove cardamom before serving.

Notes

Low heat prevents yogurt from splitting. Avoid browning the onion if you want the characteristic pale sauce. Chill leftovers within 2 hours.