Yorkshire Indian Inspired Shahi Paneer

A rich, creamy paneer curry loaded with warm spices and silky flavor that's perfect for scooping up with fresh roti.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Special Equipment: blender

Ingredients

• 14 oz paneer, cut into cubes

• 2 tbsp butter or ghee

• 1 tbsp oil

• 1 medium onion, roughly chopped

• 3 cloves garlic, minced

• 1 inch piece fresh ginger, grated

• 2 medium tomatoes, chopped

• 2 tbsp plain yogurt

• 1/2 cup heavy cream

• 1 cup water

• 1 tsp cumin seeds

• 1 tsp coriander powder

• 1/2 tsp turmeric

• 1 tsp Kashmiri chili powder or paprika

• 1 tsp garam masala

• 1/4 tsp cardamom powder

• 1/2 tsp salt, or to taste

  Garnish:

• Fresh cilantro, chopped

• Drizzle of cream

Directions

1. Heat the butter and oil in a large skillet over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds. Add the onion and cook until softened and lightly golden, 6 to 8 minutes. Stir in the garlic and ginger and cook for 1 minute.

2. Add the tomatoes and cook until softened and broken down, about 8 minutes. Remove from the heat and let cool slightly. Transfer the mixture to a blender with the yogurt and water and blend until smooth.

3. Return the sauce to the skillet. Stir in the coriander, turmeric, Kashmiri chili powder, cardamom, and salt. Simmer for 5 to 10 minutes, stirring occasionally.

4. Stir in the heavy cream and garam masala. Add the paneer cubes and simmer gently for 5 minutes until heated through. Do not boil vigorously.

5. Garnish with fresh cilantro and a drizzle of cream. Serve hot with warm roti.

   Notes:

   Lightly brown the paneer in a little butter or ghee before adding it to the sauce for extra flavor.