Shahi Paneer Curry

Prep Time
Cook Time
Ready In

"This is a curry made with paneer cheese, which is very meaty and a great vegetarian option. You can probably get away with using peanut butter instead of cashew butter, but I do recommend the cashew for the flavor."

Original recipe yields 3 servings


  • Serving Size: 1 (399.2 g)
  • Calories 769.4
  • Total Fat - 60.6 g
  • Saturated Fat - 28.6 g
  • Cholesterol - 127.2 mg
  • Sodium - 886.5 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 10 g
  • Sugars - 8.6 g
  • Protein - 34.1 g
  • Calcium - 1208.5 mg
  • Iron - 6.3 mg
  • Vitamin C - 18.9 mg
  • Thiamin - 0.1 mg

Step 1

Heat oil in a skillet; add onion, cumin, mustard seed and curry leaves; cook for about a minute or until spices sputter.

Step 2

Add ginger and garlic paste to pan along with turmeric, coriander, asafoetida, salt and pepper, stirring to mix well.

Step 3

Add chopped tomatoes and chopped chillies and a half cup water and cook over low heat, stirring, until tomato breaks down, adding more water as needed.

Step 4

When tomatoes get soft and curry is still slightly saucy, stir in the cashew butter. Add a little water if it is too thick.

Step 5

Then stir in the cream and paneer cubes and simmer over low heat about 5 minutes or just until hot; do not boil.

Tips & Variations

No special items needed.