Easiest, creamiest (no dairy in the sauce) and the quickest paneer qorma/curry that I have ever made. Mughlai Shahi Paneer as I call it because it is a rich and decadent dish but without using cream, butter or dairy.

To be honest, adjusting or transitioning from “routine” life to “quarantine” life has not been a difficult time for me because cooking and more cooking is what I do and love to do. However there are a few changes in this household – cooking way more often at home, making lunch for husband and myself. My husband works for LinkedIn and so he has a buffet style lunch at work so I did not have to keep in mind the quantity I make for lunch since it is just me. So if I ate less or just make did with nutritious smoothies, it was cool. I would eat whenever I was hungry and not follow a time of sorts for lunch or breakfast. So now I make or at least try to make lunch before 12, make overnight oats for breakfast and so on. Dinner is the only meal we eat together because he takes lunch in the room thanks to the million meetings he has every single day.
This recipe found its way around because paneer is his favorite and I was done making kadai paneer, paneer lababdaar and all those usuals and wanted to have a different, royal and an indulgent dish that would give the same creamy flavor without using a ton of ingredients.

This is a royal cheese dish with aromatic flavors from cardamom, black peppercorns, hint of saffron and kasoori methi. This is a very popular dish in North India and made on special occasions.

Ingredients –

• Paneer – 2 cups (chopped in triangular or any shape)
• Oil – 2 tbsp
• Cashews (soaked) – 1/2 cup
• Blanched almonds – 5-6
• Bay leaf – 1
• Black peppercorns – 3
• Cloves – 3
• Green cardamom – 2 small
• Cumin seeds – 1 tsp
• Water – 1/2 cup
• Cinnamon stick – 1 inch piece
• Asafoetida – 1/8 tsp
• Saffron – pinch
• Garam masala – 1 tsp
• Cardamom powder – 1/2 tsp
• Black pepper powder – 1 tsp
• Coriander powder – 2 tsp
• Red chilli powder – 1/2 tsp
• White pepper powder – 1 tsp
• Kasoori methi – 2 tsp
• Onion (white)- 1 small
• Garlic – 3 cloves
• Ginger – 1 inch piece
• Green chillies – 3 small ( 1 to garnish)
• Cilantro – handful to garnish

Directions –

• Start by making a paste in a blender or food processor whatever that you have at home right now by adding – cashews, almonds, green chillies (2), onion, garlic, ginger, water (1/4 cup) and cardamom and set aside.
• In a saucepan on medium heat, add oil/ghee. Once hot add in bay leaf, cinnamon stick, black peppercorns, asafoetida and cloves and cook for 30 seconds.
• Add the above cashew paste and cook for at least 7-9 minutes before adding the paneer.
• Meanwhile chop the paneer in any shape.
• Once the paste seems to be coming together, add in the paneer. After 30 seconds, add in the saffron and salt.
• You will see a very light yellow color coming along.
• Add in the coriander powder, red chilli powder, white pepper powder and black pepper.
• Next add in the remaining water , garam masala and cilantro for garnish.
• I added some fried green chillies and fried onions which is optional.
• Serve with roti or garlic naan!