Shahi Paneer

Name: Shahi Paneer
Prep time: 10 min
Cook time: 25 min
Yield: 4
Ingredients: 2 tablespoons cooking oil; 1 large onion, thinly sliced; 4 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon Kashmiri red chili powder; 4 tomatoes, pureed; 1/2 pound paneer, cubed; 1/4 cup water; 1 teaspoon white sugar; salt to taste; 1/4 cup cream; 2 tablespoons chopped fresh cilantro

⏱️ Ready in 35 min 🥄 Prep 10 min 🔥 Cook 25 min 👥 4 servings

When we were kids, whenever my parents went out to an adults only party, my mother used to ask us what we wanted for dinner at home. 99% of the time, our choice was pooris and shahi paneer. My mother was always nice enough to oblige. Here is the recipe. It is quite rich and hence a nice treat.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Dinner

📊 At a Glance

Prep 10 min

Cook 25 min

Serves 4

Difficulty Hard

Nutrition Facts

Servings per recipe 4

Serving size 1 serving

Amount per serving

Calories 227

% Daily Value*

Total Fat 15.5g 20%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 251mg 11%

Total Carbohydrate 14.2g 5%

Dietary Fiber 3g 11%

Total Sugars 6.8g

Protein 9.6g 19%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Heat the oil in a large skillet over medium heat.

Cook the onion and garlic in the hot oil until the onions are soft and golden brown, about 5 minutes.

Sprinkle the cumin, coriander, turmeric, and chili powder over the onion and garlic; continue cooking until the seasonings are fragrant, about 30 seconds.

Pour the pureed tomatoes into the skillet; cook until the excess liquid evaporates and the oil separates, 3 to 5 minutes.

Add the paneer, water, sugar, and salt to the mixture; stir gently so the paneer does not break apart.

Cook until the paneer begins to absorb some of the liquid, about 10 minutes.

Stir the cream into the mixture and simmer another 5 minutes.

Garnish with cilantro to serve.