Shahi Paneer.

~45 minutes estimated. Contains tree nuts and dairy. This is a home-style version, not a claim to a single traditional version.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 12.35 oz by weight paneer, cubed
• 1.76 oz by weight cashews
• 3.38 fl oz cream
• 6.76 fl oz water
• 0.5 tsp ground cardamom

Method

1. 01

   Soak cashews in hot water until softened, then drain and blend with the measured water.

2. 02

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

3. 03

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

4. 04

   Add the cashew paste and cardamom to the masala. Stir frequently as the sauce thickens.

5. 05

   Add paneer and cream. Warm gently and adjust salt.

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