Shahi Paneer


Shahi Paneer

This curry melds together ginger spiced tomatoes with cashew paste in its flavorful gravy base. Chopped bell pepper and cubes of the soft cheese paneer take on the flavors of turmeric, paprika and garam masala beautifully in this popular dish from Northern India. This recipe comes to us from our friends at The Dhaba Indian Plaza in Tempe, Arizona.

Serves 4

  • 1 tablespoon cashews, shelled and peeled
  • 3 tomatoes, seeded and chopped
  • 3 cloves garlic, crushed
  • 1 (1/4-inch) piece fresh ginger
  • 3 tablespoons canola oil
  • 1/2 pound paneer, cut into 3/4-inch cubes
  • 1 teaspoon cumin seeds
  • 1 bay leaf
  • 1/8 teaspoon asafetida*
  • 1 tablespoon ground coriander seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon red chili powder
  • 1/2 teaspoon paprika
  • salt, to taste
  • 1 bell pepper, chopped
  • 1 teaspoon sugar
  • 1/2 cup plain yogurt
  • 1/4 teaspoon garam masala

*Optional. Asafetida is a pungent spice used to thicken curries. It can be found in Indian markets or the Indian section of some grocery stores.

Soak the cashews in warm water for 15 minutes. Rinse and grind with a splash of water to make cashew paste. Set aside.

Combine the tomatoes, garlic and ginger in a food processor and puree until the mixture becomes a smooth paste. Set aside.

Prepare a plate with a layer of paper towels. Place the oil in a heavy bottomed pot, wok or kadahi over medium heat. Fry the paneer cubes on all sides using a spatula for about 2-3 minutes, or until all sides have browned. Transfer to the fried paneer to the paper towel-lined plate.

Increase heat to medium-high and add the cumin seeds. Cook for about 1 minute, or until they pop. Add the bay leaf and asafetida, if using, and cook for another minute. Add the coriander, turmeric, red chili powder, paprika and salt to taste, stir and cook for 1 minute more. Add the bell pepper and fry in the spices for 2 minutes. Pour in the reserved tomato-ginger mixture and cook for 2-3 minutes more, or until the mixture is reduced by half.

Add the sugar, reserved cashew paste and yogurt to the curry and cook for 1 minute. Pour in 1 cup water and bring to a boil. Reduce heat to medium-low, fold in the browned paneer cubes and cover. Simmer for 3-5 minutes, or until the gravy has reached the desired consistency.

Remove from heat, stir in the garam masala. Taste for seasoning and adjust if desired. Serve with rice or naan bread and enjoy!

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Nutrition Information

Shahi Paneer

Servings per Recipe: 4

Amount per Serving

Calories:  375

Calories from Fat:  

Total Fat:  28g

Saturated Fat:  11g

Cholesterol:  61mg

Sodium:  49mg

Potassium:  470mg

Carbohydrates:  15g

Dietary Fiber:  3g

Protein:  17g

Sugars:  4g

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