Shahi Paneer

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

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