Shahi Paneer

23 mins

4 servings

Cooked 200+ times recently

Veg

★ 4.2

Ingredients

2 stem Coriander Leaves (minced)
0.5 tbsp Kasoori Methi (crushed)
2 pieces Onion (quartered)
3 piece Tomato (halved)
1 piece Dried Red Chilli (stem removed)
5 cloves Garlic (peeled)
1 inch Ginger (peeled)
1 piece Green Chilli (stem removed)
10 pieces Cashew Nuts
2 tbsp Refined Oil
10 g Butter
80 g Curd (whisked)
0.5 tsp Turmeric
2 tsp Coriander Powder
0.5 tsp Kashmiri Mirch
1 tsp Jeera Powder
60 ml Water
1 tsp Salt
0.5 tsp Sugar
200 g Paneer (cubed)
0.5 tsp Garam Masala
50 g Cream

Instructions

A rich and creamy Shahi Paneer recipe that delivers restaurant-style results with a smooth gravy made from a blend of spices, tomatoes, and cashew nuts.

Prepare the gravy base
Add 2 quartered Onions, 3 halved Tomatoes, 1 Dried Red Chilli (stem removed), 5 peeled Garlic cloves, 1 peeled inch Ginger, 1 Green Chilli (stem removed), 10 Cashew Nuts, 2 tbsp Refined Oil, and 10g Butter to The Upliance jar.
Cook the aromatics
Close The Upliance lid. The device will now cook the aromatics on medium heat with automatic stirring for approximately 7-8 minutes, ensuring they are perfectly softened and blended.
Build the Shahi Paneer gravy
Add 80g whisked Curd, 0.5 tsp Turmeric, 2 tsp Coriander Powder, 0.5 tsp Kashmiri Mirch, 1 tsp Jeera Powder, 60ml Water, and 1 tsp Salt to The Upliance jar. The device will cook this on medium heat for about 5 minutes with automatic stirring. Then, add 0.5 tsp Sugar, 200g cubed Paneer, 0.5 tsp Garam Masala, 1 tsp crushed Kasoori Methi, and 50g Cream. The Upliance will continue cooking for another 10 minutes on medium heat with automatic stirring.
Garnish and Serve
The dish is ready. Garnish with 2 minced stem Coriander Leaves and 0.5 tbsp crushed Kasoori Methi. Serve hot.

Why this recipe works better with Upliance

No Chopping

Skip the knife work. Add the ingredients and let Upliance handle the rest.

Automatic Stirring

No more standing over the stove. Upliance stirs your dish perfectly.

Precise Temperature at 120°C

Holds the exact heat needed for perfect cooking without scorching.

Nutritional Information

684

Calories

21g

Carbs

28g

Protein

55g

Fat

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Shahi Paneer

North Indian • Main Course Gravy

Shahi Paneer

23 mins

4 servings

Cooked 200+ times recently

Veg

★ 4.2

Ingredients

2 stem Coriander Leaves (minced)
0.5 tbsp Kasoori Methi (crushed)
2 pieces Onion (quartered)
3 piece Tomato (halved)
1 piece Dried Red Chilli (stem removed)
5 cloves Garlic (peeled)
1 inch Ginger (peeled)
1 piece Green Chilli (stem removed)
10 pieces Cashew Nuts
2 tbsp Refined Oil
10 g Butter
80 g Curd (whisked)
0.5 tsp Turmeric
2 tsp Coriander Powder
0.5 tsp Kashmiri Mirch
1 tsp Jeera Powder
60 ml Water
1 tsp Salt
0.5 tsp Sugar
200 g Paneer (cubed)
0.5 tsp Garam Masala
50 g Cream

Instructions

A rich and creamy Shahi Paneer recipe that delivers restaurant-style results with a smooth gravy made from a blend of spices, tomatoes, and cashew nuts.

Prepare the gravy base
Add 2 quartered Onions, 3 halved Tomatoes, 1 Dried Red Chilli (stem removed), 5 peeled Garlic cloves, 1 peeled inch Ginger, 1 Green Chilli (stem removed), 10 Cashew Nuts, 2 tbsp Refined Oil, and 10g Butter to The Upliance jar.
Cook the aromatics
Close The Upliance lid. The device will now cook the aromatics on medium heat with automatic stirring for approximately 7-8 minutes, ensuring they are perfectly softened and blended.
Build the Shahi Paneer gravy
Add 80g whisked Curd, 0.5 tsp Turmeric, 2 tsp Coriander Powder, 0.5 tsp Kashmiri Mirch, 1 tsp Jeera Powder, 60ml Water, and 1 tsp Salt to The Upliance jar. The device will cook this on medium heat for about 5 minutes with automatic stirring. Then, add 0.5 tsp Sugar, 200g cubed Paneer, 0.5 tsp Garam Masala, 1 tsp crushed Kasoori Methi, and 50g Cream. The Upliance will continue cooking for another 10 minutes on medium heat with automatic stirring.
Garnish and Serve
The dish is ready. Garnish with 2 minced stem Coriander Leaves and 0.5 tbsp crushed Kasoori Methi. Serve hot.