SHAHI PANEER

Royal-style creamy Shahi Paneer with rich aromatic flavors.

Made with Zenzaika Shahi Paneer Masala

INGREDIENTS

For Curry Base

✓250g Paneer Cubes

✓2 Tbsp Butter

✓1 Tbsp Oil

✓1 Large Onion (Roughly Chopped)

✓3 Tomatoes (Roughly Chopped)

✓12-15 Cashews (Soaked in warm water)

✓1 Inch Ginger (Chopped)

✓3-4 Garlic Cloves

✓1 Green Chilli

For Cooking

✓1 Bay Leaf

✓1 Inch Cinnamon

✓1/4 Tsp Turmeric Powder

✓1/2 Tsp Kashmiri Red Chilli Powder

✓1.5 Tbsp Zenzaika Shahi Paneer Masala

✓1 Tsp Sugar or Honey

✓3 Tbsp Fresh Cream

✓1 Tsp Kasuri Methi (Crushed)

✓Salt to Taste

Heat 1 tbsp oil in a pan. Add onions, tomatoes, ginger, garlic, green chilli, and cashews.

Sauté until tomatoes turn mushy. Let it cool completely.

Blend the cooked mixture into a very smooth and fine puree. (Optional: Strain for a silkier texture).

In the same pan, heat butter. Add bay leaf and cinnamon.

Add turmeric and Kashmiri red chilli powder, followed immediately by the blended puree.

Cook the gravy on medium heat until oil starts separating from the sides.

Add Zenzaika Shahi Paneer Masala, salt, and sugar/honey. Mix well.

Add about 1/2 cup of water to adjust the consistency.

Add the paneer cubes and simmer for 5 minutes.

Crush kasuri methi over the gravy and stir in the fresh cream.

Turn off the heat. Serve hot with butter naan or jeera rice.