Shahi paneer with white gravy

Name: Shahi paneer with white gravy
Total time: 2100 s
Yield: 2 people
Cuisine: Indian
Ingredients: 200 gm paneer; 1 big roughly chopped onion; 3/4 cup cream; 1/2 cup card; 4-5 cloves garlic; 2 inches Ginger slices; 1/2 cup cashew nuts; 1/2 tsp cardamom powder; 4-5 cardamom; 2 pieces cinnamon; A few strands of saffron; 10-15 black pepper; 1 piece staranis; 1 big cardamom; 4-5 chopped geen chillies; 2-3 bay leaves; 5-6 cloves; 3 tbs ghee; 2 cup water; Salt as per test; 1/2 tsp sugar; 1/2 tbs cumin seeds

Vibha Mahendra Champaneri @cook_25058245

Ahmedabad

Navabi sahi paneer is originally from Mughalai cuisine. Mughalai Emperors were very fond of regional luxurious food.
#goldenapron23
#week9

Vibha Mahendra Champaneri @cook_25058245

Ahmedabad

Navabi sahi paneer is originally from Mughalai cuisine. Mughalai Emperors were very fond of regional luxurious food.
#goldenapron23
#week9

Saved

Ingredients

30-35 minutes

2 people

200 gmpaneer
1big roughly chopped onion
3/4 cupcream
1/2 cupcard
4-5 clovesgarlic
2 inchesGinger slices
1/2 cupcashew nuts
1/2 tspcardamom powder
4-5cardamom
2 piecescinnamon
A fewstrands of saffron
10-15black pepper
1 piecestaranis
1big cardamom
4-5chopped geen chillies
2-3bay leaves
5-6cloves
3 tbsghee
2 cupwater
Salt as per test
1/2tsp sugar
1/2 tbscumin seeds

Saved

Steps

30-35 minutes

1

Take water in a pan and heat it.Now add onion,ginger,green chillies, cloves, cardamom, cashew nuts,bay leaves, black pepper and staranis and cover it. Cook for 15 minutes.
2

Cool above. Now remove bay leaves, cardamom and staranis.Now crush it up to fine smoothness.
3

Mix cream and curd.Stir it.
4

Take ghee in a pan and heat it now add cumin seeds, bay leaves and smooth paste.Now add mixer of curd and cream. Stir it very well. It a fine gravy.
5

Now cut paneer in a small cubes.Add paneer in above white gravy.
6

Now add salt,sugar
and cardamom powder. Soak saffron in 2 spoons of water for 10 minutes now pore it in that gravy.
7

Now serve it with roti,naan or paratha.