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

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.