🍛 Shahi Paneer
Shahi paneer is a rich North Indian curry of soft paneer cubes in a smooth tomato sauce enriched with cream and ground cashews. Saffron and cardamom give it a fragrant, mildly sweet character, and the heat is gentle. It is served with rice or flatbread at festive meals.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g paneer, cubed
- 3 tomatoes, puréed
- 50 g cashews, soaked
- 100 ml cream
- Pinch of saffron in 2 tbsp warm water
- 4 green cardamom pods, crushed
- 1 tbsp oil
- 1 tsp ginger-garlic paste
- Salt and chili powder
Method
- Blend the soaked cashews with a little water to a smooth paste.
- Heat oil, fry cardamom and ginger-garlic paste for a minute, then add the tomato purée and cook 10 minutes.
- Stir in the cashew paste, salt and chili and simmer 5 minutes.
- Add the cream and saffron, then the paneer, and simmer gently 5 minutes.
How to make it lighter
- Use half the cream and thin the sauce with water.
- Reduce the cashews to 25 g; the sauce stays creamy.
- Serve a smaller portion with plenty of vegetables on the side.
History
'Shahi' means 'royal', and the dish belongs to the Mughlai style of rich, nut- and cream-based cooking associated with the courts of North India. Today it is a standard on Indian restaurant menus and at celebrations.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →