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Shahi paneer (Cottage cheese and lotus seeds in tomato and cashew sauce)

  • 6
  • Easy
  • 6
  • Easy
  • Calories 395kcal
  • Carbohydrates 16.8g
  • Saturated Fat 15.4g
  • Sugar 8g
  • Protein 15.5g
  • Fat 27.8g
  • Fibre 3g
  • Salt 0.22g

Nutrition per serving

  • Calories 395kcal
  • Carbohydrates 16.8g
  • Saturated Fat 15.4g
  • Sugar 8g
  • Protein 15.5g
  • Fat 27.8g
  • Fibre 3g
  • Salt 0.22g

Ingredients

  • 20g lotus seeds (fox nuts) – available in specialty stores
  • 175ml vegetable oil
  • 2 tsp cumin seeds
  • 350g onions, chopped
  • 3 tbsp ginger garlic paste
  • 700g tomatoes, chopped
  • ½ tsp turmeric
  • ½ tbsp coriander powder
  • ½ tsp desiccated coconut
  • 40g cashew nuts
  • 8 green cardamoms
  • 1 tbsp sesame seeds
  • 150ml milk
  • ½l water
  • 350g paneer (cottage cheese), diced
  • A pinch of salt
  • 50ml lemon juice
  • 30g coriander, chopped
  • 5g fenugreek leaves, crushed
  • 1 tsp cumin powder
  • 3 tbsp ghee

Method

  1. Heat vegetable oil in a pan and fry the lotus seeds until crisp. Remove and set aside.

  2. Cook the onions and cumin seeds until the onions become golden brown. Add the ginger garlic paste followed by the tomatoes, and after a few minutes add the coriander and turmeric powder – continue cooking until the mix becomes thick in texture.

  3. In a separate bowl, soak the sliced desiccated coconut, cashew nuts, green cardamom, sesame seeds and warm milk for 30 mins. Grind to make a thin purée. Add this to the onion masala mixture, followed by the water. Boil this curry and simmer on low heat. Add the paneer and toasted lotus seeds and mix gently. Simmer for another 5 mins and adjust the seasoning with salt, lemon juice, fresh coriander, crushed fenugreek leaves and cumin powder. Add the ghee and cover the pot for 10 mins before serving. Serve with white rice or roti.

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