Shahi Paneer

Shahi Paneer

Ingredients

Paneer (cottage cheese)                                                           250 gms

Onion                                                                                     2 (medium)

Green chillies                                                                             2 - 3

Ginger-Garlic paste                                                                   2 tsp

Tomato                                                                                  1 (small)

Cumin powder                                                                        1/2 tsp

Coriander powder                                                                    1 tsp

Red chilly powder                                                                   1/2 tsp

Turmeric powder                                                                    1/4 tsp

Garam masala powder                                                            1/2 tsp

Kasoori methi                                                                         1/2 tsp

Cashewnuts                                                                             8 - 10

Milk                                                                                        1/4 cup

Fresh Curd                                                                   2-3 tbsp (beaten)

Bay leaf                                                                                     1

Salt                                                                                        To taste

Ghee or Vegetable oil                                                            3 tbsp

Coriander leaves                                                                  To garnish

Preparation

Cut paneer into big pieces (thick square). Keep them immersed in hot water until its usage.

Boil 2-3 cups of water and add roughly chopped onions and green chillies until they turn soft (slightly). Drain the water and allow them to cool. Grind them to a very smooth paste along with ginger-garlic paste.

Soak cashewnuts in warm milk for 10-15 minutes and grind it to a smooth paste along with 3-4 paneer pieces or grated paneer.

Remove the skin and pound the cardamom seeds into a fine powder and keep it aside.

Heat ghee/oil in a kadai, add bay leaf and next ground onion paste, fry it for 2 minutes. Then add tomato (finely chopped), saute it well till it stops sticking to the pan.

Add coriander powder, red chilli powder, garam masala powder, cumin powder and fry the masala. Do not let the masala burn.

Remove the kadai from the stove and add curd to it, mix well, add 1/2 cup of water, and boil the gravy.

Add kasoori methi, salt, cashewnut paste and 1/4 cup milk and stir well. Now add paneer pieces and allow the gravy to boil on a low flame.

Atlast add ponunded cardamom powder and stir it gently, remove it from the stove.

Garnish it with coriander leaves and grated paneer.

Actually i have added 2 pieces of panner while grinding onion, green chillies and ginger-garlic paste.

                                   Hope you all are loving and trying my recipes.