Shahi paneer

Name: Shahi paneer
Cuisine: British
Ingredients: 2 inches ginger; 2 medium (Indian sizing, U.K. small) onions; 16-20 pieces cashew; 500 g paneer; 8 pieces tomatoes (Tesco salad tomato size); Half teaspoon Haldi; 2 level teaspoon zeera powder; 2 level teaspoon dhania powder; Half teaspoon red chilli powder (to taste); 2 slit green chillies; to taste Salt; Blob of butter (if wanted); Coriander to garnish (if available)

anujsakhuja @anujsakhuja

Shahi paneer

anujsakhuja @anujsakhuja

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Ingredients

2 inchesginger
2medium (Indian sizing, U.K. small) onions
16-20 piecescashew
500 gpaneer
8 piecestomatoes (Tesco salad tomato size)
Halfteaspoon Haldi
2level teaspoon zeera powder
2level teaspoon dhania powder
Halfteaspoon red chilli powder (to taste)
2slit green chillies
to taste Salt
Blob of butter (if wanted)
Coriander to garnish (if available)

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Steps

1

Chop ginger and onion into small cubes
2

Heat oil and fry ginger for 2 mins. Then add onion and sauté till light brown on medium- low heat.
3

Change to medium heat. Add tomatoes and kaju. Add salt, haldi, dhania powder, zeera powder and mix well. Cover and cook till tomato is soft. If tomato doesn’t have enough water you can add little water to cook the tomato. This will take 10-15 mins, keep moving around every couple of mins. Cook till properly soft. Once soft, mash a little with spatula and take off the heat.
4

Let it cool at least until it has at least stopped steaming, but ideally till cool.
5

Put mixture into blender and add half cup water. Blend until smooth.
6

Add a blob of butter into a saucepan on medium heat along with 2-3 slit green chillies. Once butter melted, add gravy from blender and leave on slow heat. Add half cup more water or to taste.
7

Dice paneer pieces and add to gravy.
8

Add half teaspoon red chilli powder and mix well. Taste and add salt as required.
9

After 1-2 boils, cover and let it cook on slow for paneer to absorb flavour for 15 mins.