Shahi Paneer

Name: Shahi Paneer
Yield: Serves 4
Cuisine: Indian
Ingredients: 1 cup (100 ml) heavy cream; ½ teaspoon ground turmeric; ½ teaspoon ground black pepper; ¼ cup cashew paste; ½ teaspoon garam masala (spice mix); Pinch of saffron threads; 1 teaspoon table salt; ¼ teaspoon ground green cardamom; 1 bay leaf; 2 green chiles, stemmed and slit; 1 teaspoon red chile powder; 1 teaspoon fresh ginger paste; 1 teaspoon fresh garlic paste; 2 teaspoons ground coriander; 2 (1-inch/2½-cm) cinnamon sticks; 3 whole cloves; 6 medium tomatoes, roughly chopped; 14 ounces (400 grams) paneer (pressed fresh cheese); 2 large red onions, quartered; 2 tablespoons vegetable oil

A rich paneer curry

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

The food of the Mughals, who ruled ancient India for centuries, gets its flavors from the use of whole spices, well-cooked onion and tomato pastes, aromatic spices such as saffron, garam masala, and a heavy dose of luscious cream. The end product? An aromatic, smooth curry. This is my favorite paneer dish.

Ingredients

6 medium tomatoes, roughly chopped
14 ounces (400 grams) paneer (<

Asia
India
Main course
Vegetarian
Gluten-free
Spicy

Method

Put the tomatoes in a blender and blend to a smooth purée. You should have about 2 cups of purée.
Cut the paneer into ½-inch-by-1