Shahi Baked Paneer

A delicious creamy paneer dish - it is a bit time consuming so I would save it for a special Sunday lunch or a birthday meal. Huge benefit for parties in that you can make the night before, shove it in the fridge and leave the baking part till the next day.


- Soak 1 tbsp cashew nuts in 2 tbsp milk for 30mins
- Blend with 4 cloves garlic and 2 inch piece ginger until you have a smooth paste - set aside
- Deep fry 400 g cubed paneer pieces and set aside
- Boil 150g frozen peas and set aside
- Chop 2 onions and fry until golden, add 1 tsp cinnamon, 2 bay leaves and 1 tsp chili powder and fry for 1min
- Add 1 can chopped tomatoes and cook until reduced by half
- Add 200g plain yogurt, 1 tsp garam masala, 1 tsp cumin seeds and 1 tsp ground coriander, 1 tsp salt, 1 tsp sugar, the paste from earlier and stir to combine
- Add 4 tbsp double cream, the fried paneer and peas and cook for 1 min
- Taste for seasoning
- Pour into a baking dish, sprinkle with a handful of grated mozarella and bake at 180 degrees for 20min
- Serve with chappatis and onion/tomato salad