Shahi Paneer

Ingredients

For onion tomato puree

  • 1 tbsp butter
  • 2 pods cardamom
  • 1-inch cinnamon
  • 1 pod black cardamom
  • 3 cloves
  • 1 onion sliced
  • 3 clove garlic
  • 1 inch ginger chopped
  • 2 tomato chopped
  • 1 cup water
  • 1 tsp salt

For curry

  • 1 tbsp butter
  • ½ tsp shahi jeera
  • 1 bay leaf
  • ¼ tsp turmeric
  • 1 tsp Kashmiri red chilli powder
  • ¼ cup cream/malai
  • 15 cubes paneer/cottage cheese
  • few threads saffron / kesar
  • ½ tsp kasuri methi crushed
  • ¼ tsp garam masala

Instructions

  • firstly, in a kadai heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves.
  • now add 1 onion, 3 clove garlic and 1 inch ginger.
  • saute slightly until onion softens.
  • Furthermore, add 2 tomatoes and saute slightly.
  • also, add 1 cup water and 1 tsp salt. mix well.
  • cover and boil for 20 minutes or until it softens completely.
  • cool completely and transfer to a blender. blend to smooth paste without adding any water.
  • in a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and 1 bay leaf.
  • keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder.
  • saute slightly until the spices turn aromatic.
  • add in the prepared tomato-onion puree and mix well.
  • Furthermore, add ¼ cup cream and mix until everything is well combined.
  • add in 15 cubes of paneer, and a few threads of saffron and mix well.
  • cover and simmer for 5 minutes or until flavours are absorbed well.
  • now add ½ tsp kasuri methi and ¼ tsp garam masala. mix well
  • finally, enjoy shahi paneer with roti or garlic naan.