Paneer Shahi Curry
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1 min read

Paneer Shahi Curry

Paneer Shahi Curry

Ingredients

Method

  • 6 tbsp oil
  • 3 chopped onion
  • 6 chopped garlic cloves
  • 1 chopped green chilli
  • 15 cashew nuts
  • 3 chopped tomatoes
  • 4 cardamom pods
  • 1 bay leaf
  • 1 cinnamon stick
  • 1 tsp each turmeric, chilli powder and garam masala
  • 1 tsp salt
  • 450g cubed paneer
  • 4 tbsp double cream
  • Cooked rice, to serve
  • Cook the onions in 2 tbsp of oil for 5 mins to soften. Add the chilli, garlic and nuts and cook for another 5 mins, then tip in the tomatoes and cook - covered - for 10 mins. Add to a food processor and whizz everything until smooth.
  • Add 2 tbsp of oil to the pan and add the cinnamon, bay leaf and cardamom, and leave to sizzle for a minute. Add the onion puree and 200ml water, then cook for 15 mins to thicken. Add the spices and salt and mix well.
  • In a clean pan, heat the remaining oil. Add the paneer cubes and sizzle until golden all over. Add the paneer to the curry sauce, stir well and mix in the cream. Season to taste, then serve with cooked rice.
1 hr
4 serving

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