Shahi paneer with naan
A rich, mild Mughlai paneer curry for Sundays and guests: soft paneer in a smooth gravy of onion, tomato and cashews with curd, fresh cream and cardamom, served with buttered naan. Jain homes make the gravy with only tomato, cashews and curd, without onion, garlic and ginger; paneer pasanda and paneer korma are close cousins.
- 40 minTime
- 40 minHands-on
- 4Portions
- 41 gprotein per portion
- 1040kcal per portion
Ingredients for 4 portions
- 400 gPaneer, in cubes
- 2Onions, roughly chopped
- 3Tomatoes, roughly chopped
- 30 gCashew nuts
- 1 tbspGinger-garlic paste
- 3 tbspGhee
- ≈ 200 mlWater
- 1Bay leaf
- 1 gCardamom, 4 pods, lightly crushed
- 3Cloves
- 100 gCurd, whisked
- 1 tspKashmiri chilli powder
- 100 mlFresh cream
- 3 mlGaram masala
- 1 tspKasuri methi
- 1 tspSugar
- 1 mlKewra water (optional)
- to tasteSalt
On the side
- 6Plain naans
- 1 tbspButter, melted, for the naans
Method
- Cut the paneer into cubes and roughly chop the onions and tomatoes.
- Heat a third of the ghee in a kadai and fry the onions, cashews and ginger-garlic paste on medium heat for 5 minutes without browning. Add the tomatoes and cook until soft, about 5 minutes.
- Let it cool a little, then grind to a very smooth paste in a mixie with a splash of the water.
- Heat the rest of the ghee in the kadai, add the bay leaf, cardamom and cloves, then the paste. Cook on medium heat, stirring often, until it thickens and the ghee separates at the edges, about 8 minutes.
- Turn the heat to low and stir in the curd and Kashmiri chilli powder a little at a time so the curd doesn't split. Add the rest of the water and bring to a gentle boil.
- Simmer the gravy on low heat for 5 minutes, stirring now and then.
- Meanwhile warm the naans on a hot tawa, about 30 seconds a side, and brush them with the melted butter.
- Add the paneer, fresh cream, garam masala, kasuri methi crushed between your palms, sugar, kewra water and salt and simmer for 2–3 minutes, until the paneer is soft and hot. Serve with the naans.
