Shahi Paneer Curry recipe

  • Serves 4
  • 15 mins to prepare and 50 mins to cook
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Customer recipe by Melanie Booth
Added 85 months ago

Heat the vegetable oil on a high heat in a pan, and cook the paneer for 5 minutes or until golden brown, and set aside. This is if you want your paneer slightly crispy/chewy, if you want it soft; add it in at stage 6.
Adding a little more vegetable oil if necessary, and lower the heat, cook the onions, garlic and ginger covered for about 5 minutes.
Meanwhile remove the tomatoes from the hot water, peel and quarter them. Add to the onions with the cardamom, garam masala and ground coriander and cook (lid off) for 5 minutes, stirring occasionally.
Pour into a food processor with 300ml water, sugar and blend until smooth. Return to the pan with 2 bay leaves, and cook on a medium/high heat for 15 minutes.
Add the cream and cook for another 10 minutes, stirring occasionally.
Add the reserved paneer and cook for a further five minutes. Season to taste with salt and pepper, and serve with some chopped fresh coriander.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 4 tbsp - Vegetable Oil
  • 450g - Paneer, diced
  • 900g - Ripe tomatoes, soaked in a bowl of boiling water
  • 2 - White onions, diced
  • 1/2 tsp - Crushed Ginger
  • 3 - Cloves of Garlic, crushed
  • 6 - Cardamom pods, seeds crushed
  • 1 tbsp - Garam Masala
  • 1 tbsp - Ground coriander
  • 300ml - Water
  • 2 tsp - sugar
  • 2 - Bay leaves
  • 125ml - Double Cream
  • Salt and pepper to taste

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