Monday, May 25, 2020

Shahi Paneer



Ingredients
Paneer -250 gm
Onions -2 (chopped)
Tomatoes -3 large or 4 medium
Ginger garlic paste – 2 tsp

Red chilli powder – 2 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tbs
Garam masala – 1 tsp

Whole garam masala ( cinnamon stick 1 inch, cardamom 3, cloves 2 )
Cumin seeds – ½ tsp
Bayleaf - 1

Yogurt – 3 tbs
Cashewnut – fistful
Milk/cream – Few tablespoons or as per your taste
Water
Ghee/butter/oil
Kasoori methi leaves – 1 ½ tspp ( toasted)
Coriander leaves
salt 
Method
In a pan add oil and when it’s warm add in  cumin seeds and when it sputters add the whole garam masala and bayleaf. Fry for a minute or so.
Add chopped onions and saute until it’s light brown.
Add ginger garlic paste and saute until raw smell goes.
Add red chilli powder, turmeric and coriander powder  and saute for few seconds making sure not to burn the  masala.
Add chopped tomatoes,salt  and cook covered until tomatoes are mushy
Add in  cashewnuts and saute for few seconds and then remove from fire.
Once it’s cold grind this to a smooth paste. Your gravy  sauce is ready.
In another pan add some oil and pour the gravy. Add in yogurt and  milk / cream.
Add paneer cubes  and  kasoori methi leaves  to the gravy. Add boiling water to adjust the consistency of the  gravy and cook for few minutes  for the  paneer  to suck up  the flavour.
Add garam masala and   finely chopped coriander leaves and remove from fire.
Finally add butter and a dollop of cream on top of the gravy if desired.