Rich creamy paneer curry (Shahi paneer) from The Indian Cooking Course: Techniques, Masterclasses, Ingredients, Traditional Recipes (page 264) by Monisha Bharadwaj

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Logan92995 on April 02, 2023

    Pretty good dish and delicious smelling! Very creamy, as the recipe states, and eating it with Naan really enhances the flavor. Needs a little extra salt if I ever make it again. Recipe was a bit confusing in one aspect -- it mentions to add paneer to the pan and fry, then in the next step, mentions to add paneer again. Not entirely sure what it meant, but assumed that it was a typo. Don't think the dish was impacted negatively by it.

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