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Sekai Gohan

Shahi Paneer: North Indian Paneer in Almond Cream Gravy

Servings 4 servings

Shahi paneer: paneer cubes in a smooth, creamy orange gravy
Steps with photos

Ingredients

Ingredient Amount Role
Oil (for the puree) 2 tbsp Toasts the whole spices and fries the onion
Black peppercorns 1 tsp Whole spice, gentle heat
Bay leaf (tej patta) 1 Whole spice, background aroma
Cumin seeds 1 tsp Whole spice, warm and earthy
Cinnamon stick 1 inch Whole spice, sweet warmth
Cloves ½ tsp Whole spice, deep aroma
Green cardamom 3 pods Whole spice, floral top note
Ginger 1-inch piece Aromatic base
Garlic 4 cloves Aromatic base
Onions 2, sliced Sweetness and body for the gravy
Tomatoes 2, sliced Acidity and the orange colour
Blanched almonds 2 tbsp Richness and thickness
Curd (plain yogurt, dahi) ¼ cup Gentle tang, blended into the puree
Butter 2 tbsp Gravy fat, carries the powdered spices
Oil (for the gravy) 2 tbsp Cooks with the butter
Ground turmeric ½ tsp Colour and earthiness
Chili powder 1 tsp Heat and red colour
Ground coriander 1 tsp Body and citrusy depth
Ground cumin ½ tsp Roasted warmth
Cream ¼ cup Silkiness and richness
Salt 1 tsp Seasoning
Paneer 20 cubes (about 250 g as a guide) The main ingredient
Saffron a few strands Aroma and golden colour
Sugar 1 tsp The slight sweetness that defines the dish
Kasuri methi (dried fenugreek leaves) 2 tbsp, crushed Bittersweet finishing aroma
Fresh coriander leaves 2 tbsp, finely chopped Fresh finish

Steps

  1. 1Toast the whole spices and fry the onion

    Heat the 2 tbsp oil for the puree in a wide pan over low heat. Add the peppercorns, bay leaf, cumin seeds, cinnamon, cloves and cardamom, and stir them in the oil over low heat. Add the ginger, garlic and sliced onions. Fry, stirring often, until the onions turn golden and soft.

  2. 2Soften the tomatoes and almonds

    Add the sliced tomatoes and blanched almonds to the golden onions. Stir them into the spices and keep cooking. The tomatoes will release their juice and collapse. Move on when the tomatoes are completely soft and break apart under the spatula.

  3. 3Cool the base, then blend with the curd

    Take the pan off the heat and let the mixture cool completely. Pick out the cinnamon stick, bay leaf and cardamom pods, which stay hard and fibrous. Put the cooled mixture into the blender, add the curd and blend to a smooth paste.

    Hot blending

    Never blend the mixture while it is hot. Steam builds up in a closed blender and can push the lid off and spray hot puree. Letting it cool also keeps the curd from splitting when it meets the hot base.

  4. 4Strain the puree

    Set a fine-mesh sieve over a bowl and pour in the puree. Press it through with the back of a spoon, scraping the underside of the sieve now and then. Throw away the fibres and spice bits left in the sieve. The strained puree should be silky and run smoothly off the spoon.

    Smoothness happens here

    The velvet texture of shahi paneer comes from blending a cold base and then straining it. Skip either one and the gravy feels grainy on the tongue, however much cream goes in later.

  5. 5Bloom the powdered spices and cook the puree

    In a kadai, warm the butter and the 2 tbsp oil for the gravy over low heat until the butter melts. Add the turmeric, chili powder, coriander and cumin. Stir for a few moments until they smell toasty and colour the fat. Pour in the strained puree, stir well and let it cook until it bubbles gently.

  6. 6Add the cream and cook until the oil shows

    Stir in the cream and salt. Keep the gravy at a gentle simmer over low heat and stir now and then so it does not catch on the bottom. It thickens and turns glossy as it cooks. Stop when small beads of oil separate at the edges of the pan.

  7. 7Simmer the paneer with saffron and sugar

    Add the paneer cubes, saffron strands and sugar. Fold everything together gently so the cubes stay whole. Simmer for 5 minutes over low heat so the paneer absorbs the gravy. The paneer is ready when it has warmed through and turned soft, and the saffron has tinted the gravy gold.

  8. 8Finish with kasuri methi and coriander

    Crush the kasuri methi between your palms as you scatter it over the gravy, then stir it in. Add the chopped coriander leaves. Taste for salt. Serve when the steam carries the bittersweet smell of fenugreek, with naan or roti.