Shahi Paneer

Name: Shahi Paneer
Cuisine: Indian
Ingredients: 1 1/2 cups Paneer soak in warm water for 15 mts; 1 large Onion, blanched and pureed; 2 medium size Tomato blanched and pureed; 2 tsp green chilli and ginger paste; 1 bay leaf; 1 inch cinnamon; 1 black cardamom; 8-10 cashew soaked in 1/4cup milk; 3 tsp Fresh cream; 1/4 tsp turmeric powder; 1/4 cup beaten yougrt; 1/2 tsp Kasoori methi; 2 tsp oil; 2 tsp ghee; to taste Salt; 1 tsp garam masala powder

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

#curry

Ritu Singh @ritusingh_31391

Bokaro Steel City / Jharkhand

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Ingredients

1 1/2 cups Paneer soak in warm water for 15 mts
1 largeOnion, blanched and pureed
2 medium size Tomato blanched and pureed
2 tspgreen chilli and ginger paste
1bay leaf
1 inchcinnamon
1black cardamom
8-10cashew soaked in 1/4cup milk
3 tspFresh cream
1/4 tsp turmeric powder
1/4 cupbeaten yougrt
1/2 tspKasoori methi
2 tspoil
2 tspghee
to tasteSalt
1 tspgaram masala powder

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Steps

1

Blanch the onions and grind to make a paste. If using tomato, blanch it and grind to a paste. Set aside.
2

Grind cashew nuts along with the milk to a smooth paste and set aside.
3

Heat oil and ghee in a heavy bottomed vessel. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts.
4

Add ginger-green chilli paste, turmeric powder and kasuri methi and saute for 4 mts. Add the tomato puree and cook for 6-7 mts.
5

Add the cashew nut paste, mix well and cook for a mt. Add the beaten curd and mix well. Add a cup of water and allow to simmer for 4 mts on low flame.
6

Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Finally add the fresh cream and mix. Turn off flame and allow the curry to rest for 15 mts.
7

Remove to a serving bowl. Garnish with fresh coriander leaves and serve warm with kulcha, butter naan, roti or pulao.