Shahi Paneer - the name itself suggests its a curry prepared with the so called royal ingredients along with cottage cheese. The gravy consists of cashew nuts and fresh cream which adds to the richness of this curry. Shahi Paneer is a rich recipe, it's amazing colour, flavour and taste definitely makes it worth trying. It goes well with chapatti and naan. You will surely get a restaurant kind of taste or even better if you follow the recipe carefully.
Preparation Time: 15 mins
Cooking Time: 25 mins
Makes: 4 servings
Ginger- 1 inch
Garlic Cloves- 7-8
Roughly chopped onion- 2
Tomatoes purée- 3
Cumin powder-1 tsp
Red chilly powder - 1 ½ tsp
Coriander powder- 2tsp
Garam Masala - ½ tsp
Kasoori methi(dried fenugreek leaves) - 1 tbsp
Cashew nuts paste - 10-12
Green cardamom powder- 1/4 tsp
Fresh cream - 1/2cup
Milk- 1 1/2 cup
Salt to taste
2. Heat 2 tbsp of ghee/butter in a pan, add onion and saute till they turn transparent.
3. Add roughly chopped ginger and garlic, mix well and sauté for a min. Cool and blend them in a mixer to a paste.
4. Heat pan with remaining ghee/butter and add the onion purée. Sauté for 2 min.
5. Now add tomato purée and sauté till oil separates. Stir occasionally.
6. Add cumin powder, red chilli powder, coriander powder, garam masala, mix well and simmer for some time.
7. Add cream and cook for 2 min, add cashew paste, kasoori methi, green cardamom powder, salt and simmer for some time.
8. Add milk, simmer on low heat for 4-5 min or till the gravy thickens. Add the paneer pieces and simmer for a few more minutes.
9. Serve hot.
Note--To make tomato purée, boil tomatoes in 1 cup water for 5 min. Remove them from flame and cool. Peel and blend in a mixer to a smooth purée.
-I prefer adding the paneer in raw form however you may fry the paneer and then add it to the recipe.