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.