A creamy, rich and mild curry, with delicious paneer pieces
Shahi paneer translates to ‘royal paneer’- and this is delicious yet simple dish, in a tomato and cashew nut sauce. This dish does not take too long to put together (the time below includes soaking time of 15 minutes) but is very tasty and will certainly impress.
Servings
2
Prep time:
20min
Cook time:
25min
Difficulty:
Easy
Ingredients
- 220g paneer
- 175ml water
- 125ml passata
- 125ml milk
- 70g cashew nuts
- 2tbsp vegetable oil
- 1 medium onion
- 1/2 thumb ginger
- 1/3 green chill
- 1tsp ground cumin
- 1tsp ground coriander
- 1tsp Garam masala
- 1tsp sugar
- salt to taste
- some coriander to garnish (optional)
- 200g of rice (if serving with rice)
We served this dish with just some basmati rice, but it goes equally as well with some naan bread, or roti. Alternatively, this makes a great dish as part of a Thali.
We used shop-bought paneer in this recipe, but obviously you could use homemade paneer (it would just take a bit longer but would probably taste better!).
Step by Step Instructions
Step 1
If serving with rice, cook the rice as per instructions. Then, prepare the vegetables: slice the onion, peel then roughly chop the garlic, grate the ginger and chop the green chilli. Set aside.
Step 2
Chop the cashew nuts, then place almost all of them in a bowl (reserve some for the garnish) and soak in the milk for around 15 minutes. Soaking in milk will soften the nuts and make it easier to blend later on.
Step 3
Add 1tbsp of the vegetable oil into a saucepan and heat on medium-high heat. Then, add the sliced onion and cook for 3 minutes, stirring occasionally. Next, add the garlic, ginger and chilli, mix well and cook for another 3 minutes. Add the passata and the spices and mix again. Cook this for another 10 minutes.
Step 4
Meanwhile, dice the paneer into bite-size pieces (around an inch/few centimetres in size). Next, heat a pan on medium-high heat, add 1tsp of the vegetable oil, then add the paneer pieces. Cook for around 5-10 minutes, turning frequently to ensure all sides brown. Remove from the pan, and drain on a paper towel. Set aside.
Step 5
Once the cashew nuts have soaked for 15 minutes, pour into a blender and blend until smooth. Pour this into the pan, add the water and sugar. Add salt to taste and mix well. Cook for a further 5 minutes.
Step 6
Finally, add the paneer pieces, mix gently as to not break up the paneer, then cook for a final 5 minutes.
Step 7
The dish is now ready to serve- if serving with rice, place the curry on the side, then place a few cashew nuts on top, alongside some coriander leaves if using. Enjoy!
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