Name: Royal Saffron Paneer (Shahi Paneer)
Yield: Serves 4
Cuisine: India
Ingredients: 125 ml (½ cup) thick (double) cream; 1 teaspoon rose water or kewra (screwpine) water; ¼ teaspoon saffron strands; 1 teaspoon grated jaggery or sugar; 1 teaspoon ground turmeric; 1 tablespoon neutral oil; 1 onion, finely chopped; 400 g (14 oz) ripe tomatoes, blended, or good tinned tomatoes, finely chopped; 4 green cardamom pods, bruised; 2 cloves; 1 teaspoon fine sea salt; 1 teaspoon Kashmiri chilli powder, plus extra to serve; 450 g (1 lb) paneer

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nutmeg Trail

By Eleanor Ford

Published 2022

About

Mughal kitchens must have been exquisite places, the air scented with the saffron, flower waters and cardamom used to suffuse their rich, creamy foods. Here is a derivative of one of the courts’ most celebrated dishes, silky-soft morsels of fresh cheese cloaked in a sumptuous, sweetly spiced tomato cream with the merest thread of heat. Delicate and divine.

Ingredients

Asia
India
Side dish
Gluten-free
Spicy
Vegetarian

Method

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Ingredients

Method

Part of