Shahi paneer

1.  50 gms cottage cheese (cut in cubes)
2.  3 tbsp clarified butter
3.  1 inch piece of ginger (finely chopped)
4.  1 green chili (slit lengthwise)
5.  1 onion (grated)
6.  4 tomatoes (chopped)
7.   2 brown cardamoms (crushed)
8.   1 bay leaf
9.    1/2 cup beaten curd
10. 2 tblsp cashew nut paste
11.   1tsp salt
12.  1 1/2 tsp cumin powder
13.  1/2 tsp red chili powder
14.  3/4 tsp garam masala
15.  2 tbsp tomato sauce
16.  1/4 – 1/2 cup milk
17.  1 tsp coriander leaves (finely chopped)
  • Soak cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a smooth paste.
  • Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
  • Add curd and cashew nut paste. Cook for 3-4 minute and remove from fire.
  • Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
  • Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low flame till oil separates.
  • Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that there can be thick gravy.
  • Keep on low flame and cook for 5-7 minute. Remove from fire.
  • At the time of serving heat the gravy and add paneer pieces.
  • Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace milk with 1/4 cup cream.
  • Serve hot garnished with coriander leaves.

2 responses

  1. Ashu, all the vegetables are excellent ,colorful .i am amazed to see this.espically it helped to cook pander items. I loved all ur recipes. Thanks a lot

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