Photograph of the finished Shahi paneer

India · Phô mai paneer sốt kem hoàng gia

Shahi paneer

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 14.1 oz
  • Photograph of Onion Onion 2
  • Photograph of Cashews Cashews 2.1 oz
  • Photograph of Fresh cream Fresh cream ⅔ cup
  • Photograph of Unsweetened yogurt Unsweetened yogurt 4.2 oz
  • Photograph of Cardamom Cardamom 8
  • Photograph of Garam masala Garam masala 0.4 oz
  • Photograph of Ginger Ginger 0.7 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Ghee Ghee 2.1 oz
  • Photograph of Saffron threads Saffron threads 0.4 g
  • Photograph of Sugar Sugar 0.4 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak saffron stigmas in 2 tablespoons of warm milk for 10 minutes to extract the color.
  2. 2 Boil onions with cashews and cardamom for 10 minutes, then blend until smooth to make a white sauce.
  3. 3 Sauté ginger and garlic in ghee butter for 1 minute, then add the onion and shallot sauce and stir-fry over low heat for 8 minutes until the pungent smell is gone.
  4. 4 Lower the heat, beat the yogurt until smooth, then gradually add it in while stirring constantly to prevent separation.
  5. 5 Add the sliced paneer, season with salt, sugar, garam masala, and saffron water, and simmer for 6 minutes.
  6. 6 Pour in the fresh cream, stir gently, then remove from the heat and serve hot.

With an appliance

  • Oven 48 min

    Replace steps 3 and 4: place the onion and yogurt mixture in a covered saucepan at 150 degrees for 12 minutes; this is slightly slower than a conventional stovetop, but the lower heat keeps the sauce smooth and white, preventing separation and reducing the need for stirring.

Start cooking