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Shahi Paneer
made with Arvinda’s Paneer Masala
One of India's most decadent vegetarian curries is Shahi Paneer, a deliciously aromatic curry, delicately enrobing paneer, an Indian pressed cheese. Serve with naan and a jeweled pullao for a feast of the senses!
- Prep Time
10 min - Cook Time
35 min - Serves
2 to 4
| 1 | large onion, peeled and quartered |
| 2 CUPS | water, divided |
| 3 TBSP. | oil |
| 2 | bay leaves |
| ½ CUP | crushed tomatoes, canned and unsalted |
| 2 TSP. | ARVINDA’S PANEER MASALA (use 1 TBSP. for hotter and added flavour) |
| 1 TSP. | garlic paste |
| 1 TSP. | sea salt, or to taste |
| 1-INCH | thin slice ginger root, cut into shreds |
| 1 TSP. | raw cane sugar |
| ½ CUP | half-and-half cream |
| ¾ CUP | cubed paneer |
| ½ TSP. | fresh lemon juice |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped cilantro, to garnish |
In a small pot, boil the onion with 1 cup of water until softened and cooked. Drain, then purée the onion in a food processor until smooth.
In a heavy-based, non-stick medium pot, heat the oil on medium-high. Add the bay leaves and fry for 15 seconds, then add the onion and cook until caramelized, approximately 10 to 15 minutes, stirring continuously.
Reduce the heat to medium and stir in the tomatoes. Add ARVINDA’S PANEER MASALA, the garlic and the salt. Mix and cook for a couple of minutes to make a thick paste. Add the remaining 1 cup of water and mix to create a sauce. Add the ginger and the sugar.
Gently stir in the cream, then delicately fold in the paneer and cook for a few minutes. Add a little water to get desired sauce consistency. Simmer for a couple of minutes. Add the lemon.
Garnish with a sprinkling of ARVINDA’S GARAM MASALA and cilantro.
