Punjab Patiala Shahi Paneer Heavy Cream Kashmiri

Method

1. 1

   Lightly fry the paneer: Heat 1 tbsp oil in a pan. Fry paneer cubes on medium heat for 1.5 minutes per side until light golden. Remove. Soak in warm water — this keeps it soft.

2. 2

   Make the sauce: Heat 2 tbsp butter. Cook onion 8 minutes until soft.

3. 3

   Add ginger and garlic: Cook 2 minutes.

4. 4

   Add blended tomatoes: Cook 10 minutes until very thick and butter separates.

5. 5

   Add Kashmiri chilli and coriander powder: Turn low. Add Kashmiri red chilli powder — it adds vivid orange colour with minimal heat. Add coriander powder. Stir 2 minutes.

6. 6

   Add cashew paste: Add the smooth cashew paste. Stir 2 minutes — this thickens the sauce and adds a subtle nutty creaminess.

7. 7

   Add cream: Add fresh cream. Stir gently on low heat. Add sugar and salt.

8. 8

   Add the paneer: Drain the paneer from the warm water. Add to the sauce. Stir gently to coat.

9. 9

   Add kasuri methi: Add crushed kasuri methi. Simmer 3 minutes.

10. 10

    Finish: Add the finishing 1 tbsp butter and garam masala. Stir. Serve with naan or jeera rice.

11. 11

    Note: The Patiala royal household — historically one of the wealthiest of the Sikh royal families and the source of the term Patiala peg (a generous measure of whisky) — developed a cuisine of opulent presentation with genuinely mild spicing. The Patiala shahi paneer uses Kashmiri red chilli exclusively for its orange colour contribution without adding significant heat, and the cashew paste replaces some of the cream in creating the sauce body — a technique from the Mughal-influenced court cooking tradition.