Punjabi Shahi Paneer (Restaurant Style)

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

12 oz Paneer (cut into triangles, or your desired shape)

1/2 Yellow onion (diced)

1 tbsp Ginger & garlic paste

1/4 cup Cashew nuts (unsalted)

1 Cinnamon stick

2 tsp Garam masala

2 tsp Kashmiri Chilli Powder

1 tsp Red chilli flakes

1 cup Tomato passata

1 cup Water

1 tbsp Sugar

1 1/2 tsp Kosher salt (or to taste)

1/4 cup Heavy cream

Directions

Heat a large skillet over medium heat. Add one tablespoon of oil, and the onions and ginger-garlic paste.

Once the onions are translucent, add the cashews and let them toast lightly until golden brown. Add in the spices and cinnamon stick to the skillet and combine with the onions and cashews.

Add the tomato passata to the mixture once the spices are fragrant and toasted after 2-3 minutes. Cook through for another 2-3 minutes.

Remove the cinnamon stick from the skillet and let the tomato mixture cool slightly. Transfer the cooled sauce to a blender with water. Blend until all the ingredients are smooth and the cashews have broken down with no visible chunks.

Transfer the sauce back to the skillet over medium heat, and season with sugar and salt. Add the heavy whipping cream, and combine.

Add the paneer to the pan, and heat for 2-3 minutes until the paneer is warmed through.

Nutrition

• Calories: 396 kcal
• Total Fat: 31 g
• Saturated Fat: 17 g
• Unsaturated Fat: 5 g
• Cholesterol: 77 mg
• Sodium: 51 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 3 g
• Total Sugars: 7 g
• Protein: 15 g