Shahi Paneer Curry Without Onion and Garlic

By Hebbars Kitchen · 45 min

Ingredients

Instructions

1. Heat 2 tbsp oil in a pan. Add the whole spices and sauté on low heat.
2. Add the ginger, 4 cloves garlic and 2 sliced onion. Sauté until the onions turn golden brown.
3. Add 2 sliced tomato and 2 tbsp blanched badam. Cook until the tomatoes soften.
4. Let everything cool completely, then transfer to a blender jar.
5. Add ¼ cup curd and grind to a smooth paste.
6. Sieve the purée for a silky smooth texture. Set aside.
7. In a kadai, heat 2 tbsp butter and 2 tbsp oil. Add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
8. Sauté on low heat until the spices smell aromatic.
9. Add the prepared purée and cook well.
10. Stir in ¼ cup cream and 1 tsp salt, and cook until the oil separates.
11. Add 20 paneer cubes, a few kesar strands and 1 tsp sugar, and mix well.
12. Simmer for 5 minutes, until the flavours are well absorbed.
13. Stir in 2 tbsp crushed kasuri methi and 2 tbsp finely chopped coriander.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionTomatoGingerCreamYoghurtAlmondPaneer