I have a son who is severely allergic to nuts, specifically cashews & peanuts, so I’m constantly having to re-create dishes that are nut-free without compromising taste.
Born and raised in Vancouver, Canada has made me into somewhat of a Punjabi food snob, I mean it’s mini Punjab over there and Chicago just doesn’t compare.
Shahi Paneer is one of our family’s favorite comfort foods, but most recipes call for cashews. Here’s my version with not nuts. Trust me, your kids will devour this.
Punjabi Style Shahi Paneer (Nut Free)
Ingredients
- 3 Cardamom
- 7 tbsp Butter
- 1-2 Onion
- 3-4 Tomatoes
- 2-4 Green Chillies
- 1 tbsp Tomato Paste
- 2 tbsp Ketchup
- 1 tsp Salt
- 1 tsp Tumeric
- 2 tbsp Garam Masala
- 1 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1 Cup Whole Milk
- 1 Cup Water
- 1/4 Cup Heavy Whipping Cream
- 400 GM Cubed Paneer
Instructions
- In a pan add 4 tbsp of butter, cardamom and cook for 1 minute
- Add in chopped onion, green chillies and cook until onion is translucent
- Add in chopped tomatoes & cook for 3 minutes
- Add in tomato paste, stir until it's blended in
- Cover and cook until tomatoes have cooked through (about 5 min)
- Transfer mixture into a blender and blend until it's a creamy paste (there should be no lumps)
- In a clean pan add in 3 tbsp of butter
- Add salt, turmeric, garam masala, coriander powder, chili powder
- Add in blended paste and mix
- Add in Milk & Water and mix well until blended
- Add in cream & paneer, mix well and cover
- Simmer for 5-7 minutes while periodically mixing
Notes
*Be careful with the spices, start by adding small amounts until you get your desired level of spiciness.