Nut-Free Shahi Paneer

Indulge in the rich and creamy flavors of Nut-Free Shahi Paneer, a delightful twist on the classic Indian dish that skips the common use of nuts, making it perfect for those with nut allergies. This aromatic recipe features tender cubes of paneer simmered in a luxurious tomato-based gravy infused with warm spices like cinnamon, cardamom, and garam masala. The addition of cream and milk creates a velvety texture, while dried fenugreek leaves (kasuri methi) add a signature earthy aroma. With a prep time of just 20 minutes and a cook time of 30, this nut-free dish is an easy yet indulgent option for weeknight dinners or festive gatherings. Garnished with fresh coriander, Nut-Free Shahi Paneer pairs beautifully with soft naan or fluffy basmati rice, making it a crowd-pleasing vegetarian favorite.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 g Paneer
• 2 tablespoons Cooking oil
• 1 Bay leaf
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 1 tablespoon Ginger-garlic paste
• 2 medium Tomatoes, pureed
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Red chili powder
• 1 teaspoon Coriander powder
• 0.25 teaspoon Cinnamon powder
• 2 Green cardamom pods, crushed
• 1 teaspoon Salt
• 100 ml Cream
• 100 ml Milk
• 0.5 teaspoon Garam masala
• 1 tablespoon Dried fenugreek leaves (kasuri methi)
• 2 tablespoons Fresh coriander leaves, chopped

Directions

Step 1

Cut the paneer into 1-inch cubes and set aside.

Step 2

Heat the cooking oil in a large pan over medium heat. Add the bay leaf and cumin seeds; fry for about 30 seconds until aromatic.

Step 3

Add the chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

Stir in the ginger-garlic paste and cook for another 2 minutes until the raw smell dissipates.

Step 5

Reduce the heat to low, and add the puréed tomatoes. Cook until the oil begins to separate from the tomato puree, approximately 8-10 minutes.

Step 6

Stir in the turmeric, red chili powder, coriander powder, cinnamon powder, crushed green cardamom, and salt. Cook for 2 minutes.

Step 7

Add the cream and milk, stirring well to combine. Let it simmer on low heat for 5 minutes, allowing the flavors to meld together.

Step 8

Gently fold in the paneer cubes and cook for another 5 minutes, ensuring the paneer is well-coated with the sauce.

Step 9

Sprinkle the garam masala and dried fenugreek leaves over the top. Stir and let cook for an additional 2 minutes.

Step 10

Garnish with chopped fresh coriander leaves and serve hot with naan or rice.

Nutrition Facts

Serving size	734.5 grams (734.5g)

Amount per serving	% Daily Value*
Calories	1342

Total Fat 103.80g	133%
Saturated Fat 44.90g	225%
Polyunsaturated Fat 0.60g
Cholesterol 217mg	72%
Sodium 4394mg	191%
Total Carbohydrate 51.00g	19%
Dietary Fiber 8.20g	29%
Total Sugars 25.40g
Protein 57.80g	116%

Vitamin D 52IU	261%
Calcium 1797mg	138%
Iron 8mg	44%
Potassium 1540mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.2%

Protein: 16.9%

Carbs: 14.9%