Shahi Paneer
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Shahi Paneer

Shahi Paneer

Traditional Indian ingredients combine in a vegetarian curry featuring paneer -- a mild cheese -- along with cashew paste, veggies and a host of aromatic spices.

Servings: 6 servings (1 serving = 4 oz)
Cashew Prep
INGREDIENT
WEIGHT
MEASURE
Cashews, whole
15 each
Onions & Tomatoes Prep
INGREDIENT
WEIGHT
MEASURE
Onions, medium
2 each
Tomatoes, medium, fresh, quartered and seeded
4 each
Assembly
INGREDIENT
WEIGHT
MEASURE
Vegetable oil
1 oz
3 Tbsp
Black cardamom, whole
1 each
Green cardamom, whole
5 each
Cumin seeds, whole
1/2 tsp
Cloves, whole
3 each
Cinnamon stick, small
1 each
Garlic paste
0.50 oz
1 Tbsp
Turmeric, ground
0.10 oz
1 3/4 tsp
Black pepper, coarsely ground
0.07 oz
1 1/2 tsp
Red chili powder
0.10 oz
1 3/4 tsp
Granulated sugar
1/2 tsp
Kosher salt
1/2 tsp
Whole milk
8 oz
Paneer cheese, cubed
10 oz
Heavy cream
4 oz
Fenugreek leaves, dried
1/2 tsp
Cashew Prep
  1. Add cashews to small saucepan; cover with water.
  2. Bring to boil; simmer until tender approx. 15-20 minutes.
  3. Drain water and mash with mortar and pestle until smooth; set aside until needed.
Onions and Tomato Prep
  1. Add onions to medium saucepan; cover with water, bring to boil and simmer until tender, approx. 15-20 minutes.
  2. Drain water and transfer to food processor; process until smooth and set aside.
  3. Add tomatoes to medium saucepan; cover with water, bring to boil and simmer until tender, approx. 10-15 minutes.
  4. Drain water, remove skins and transfer to food processor; process until smooth and set aside.
Assembly
  1. Heat oil in large sauté pan; crush black cardamom (just exposing seeds, keeping cardamom intact).
  2. Cook for 30 seconds, remove cardamom and discard. Add green cardamom, cumin, cloves and cinnamon stick; sauté until spices crackle.
  3. Add garlic paste; cook until lightly browned, approx. 2-3 minutes.
  4. Add processed onions; cook stirring constantly until water is evaporated and onions are lightly browned, approx. 5-6 minutes.
  5. Add cashew paste; cook until lightly browned, approx. 4-5 minutes.
  6. Add processed tomatoes, turmeric, pepper, chili powder, sugar and salt; reduce heat and simmer.
  7. Whisk in milk while continuously stirring; bring to boil and cook until sauce is thickened approx. 2 minutes.
  8. Add cubed cheese, cream and fenugreek.

  • Tip: Substitute cubed, grilled, boneless chicken breast for cheese or use all green cardamom (for black cardamom) if desired.
  • Check out our delicious Shahi Paneer recipe. Tried and tested by our expert Culinary team here at General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
4 oz
Calories
380
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
15g
77%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
290mg
12%
Total Carbohydrate
14g
5%
Dietary Fiber
2g
9%
Sugars
8g
Protein
14g
Vitamin A
35%
35%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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