Shahi Paneer

Paneer is derived from the Persian word for cheese, and shahi is the term for royal in reference to the Imperial Court of the Mughal Empire. This creamy and indulgent North Indian curry has subtle layers and a real depth of flavour. It's bound to satisfy both vegetarians and non-vegetarians alike. 

Category: Curries 

Recipe: 226

INGREDIENTS 

• 2-3 tbsp Ghee (or preferred Oil)

• 1 Large Onion, finely chopped

• 3 tsp Ginger Paste (or 20g of peeled ginger, finely chopped)

• 9 tsp Garlic Paste (or 9 large cloves of garlic, finely chopped)

• 5½tsp (15g) Mrs Balbir Singh Shahi Chicken Masala Blend* [which is vegetarian itself]

• ½ cup Passata (or Tinned Chopped Tomatoes)

• 2 tsp Salt, or to taste

• 680g Paneer, cubed

• 220ml Water, hot

• 1½ tsp Cornflour, mixed into 120ml water

• 300ml Double Cream

• 75g Ground Almonds (or Ground Cashews)

• 60ml Natural or Greek Yoghurt

• ½ tsp Mrs Balbir Singh Original Garam Masala*

• 1 tbsp Fresh Coriander Leaves, chopped for garnishing

*Spoon measurements refer to level measuring spoons

Step 1:  

Heat the ghee and fry the onions for 7-8 minutes until they are a light golden brown. Add the garlic, ginger and Mrs Balbir Singh Shahi Chicken Masala Blend into the pan and cook on medium heat for a further 3 minutes.

Step 2:  

Add the tomatoes and salt. Fry on medium heat for 5 minutes. Then add paneer to this frying masala, and stir gently to coat the paneer cubes. Then cook with the lid on for a further 2 minutes. Add the 220ml of hot water and cook for approximately 3 additional minutes.

Step 3:  

Add the cornflour dissolved in water, cream, ground almonds (or ground cashews), and the yoghurt. Then add ½ teaspoon Mrs Balbir Singh Original Garam Masala and cook for 5 minutes, stirring occasionally. Transfer to an ovenproof dish, and place uncovered in oven at 180º C or 350º F for 15-20 minutes, or continue to cook in the pan (uncovered) on a low heat for 15 mins.