Shahi Paneer

To make Shahi Paneer, start by soaking cashew nuts for about 30 minutes and then blend them into a smooth paste. Heat oil in a pan, add cumin seeds, and once they splutter, sauté chopped onions until golden brown. Add ginger-garlic paste, followed by tomato puree, and cook until the oil separates. Mix in coriander powder, garam masala, red chili powder, and salt. Stir in the cashew paste and water, bringing it to a simmer. Add paneer cubes and cook for 5-7 minutes before stirring in cream and cooking for an additional 2 minutes.

Shahi Paneer is a vegetarian dish as it is made with paneer, which is a dairy product. However, it is not suitable for vegans due to the use of cream and paneer. For a vegan alternative, you can substitute paneer with tofu and use coconut cream instead of dairy cream.

If you need a substitute for cashew nuts in Shahi Paneer, you can use blanched almonds or sunflower seeds. Both options will provide a creamy texture, but the flavor may vary slightly. Make sure to soak them before blending for the best results.

To store leftover Shahi Paneer, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. When reheating, add a splash of water or cream to maintain its creamy consistency.

Shahi Paneer pairs beautifully with various Indian breads like naan, roti, or paratha. It also goes well with steamed basmati rice or jeera rice. For a complete meal, serve it alongside a fresh salad or raita to balance the richness of the dish.