Hema's recipe: Shahi Paneer

When I made paneer myself, I wanted to do paneer butter masala. when I was searching the net, I came across this recipe in Sanjeev kapoor's collection.

I found it quite interesting & wanted to try it out. The dish came so nice and it was so aromatic that it filled all my rooms.

The cashews when soaked in milk & added as a paste gives a nice flavour.

Actually I did this dish with naan for dinner. But the gravy was left over and I did not want to waste it. So the next morning I made chapathi and ate with this gravy. It was even more tastier.

INGREDIENTS:

1) Onions - 1(medium size)
2) Tomatoes - 3
3) Paneer - 15-20 cubes
4) Cashews - 10 nos.
5) cloves - 2 nos.
6) green chillies - 2 nos.
7) Ginger - 1 inch piece
8) Red chilli powder - 1/2 tbsp
9) Coriander powder - 3/4 tbsp
10) Garam masala powder - 3/4 tbsp
11) Turmeric - a pinch
12) Curd - 1/4 cup
13) Milk - 1/2 cup
14) Cardamom seeds - 1 pod
15) Salt to taste
16) Tomato sauce - 1 tbsp

Method:

1)Cut onions and tomatoes and keep it a side.
2)Soak cashews in milk.
3)Heat oil in a pan. When the oil is hot, add cloves, onions, green chillies, ginger and cardamom.
4)Saute till onions become translucent. Now add toamtoes and saute them for few seconds.
5)Add the curd now to this mixture and let it cook for 3-5 mins.
6)Let the mixture cool and blend it in a blender to a fine paste.
7)Heat 1 tbsp ghee in a pan.
8)Add this blended paste to the pan.
9)Add chilli powder, turmeric, coriander powder , garam masala, salt and 1 tbsp tomato sauce.
10)Boil till it becomes thick.
11)Now add 1/2 cup milk and the paneer cubes. Let it boil for 5 mins and switch off the flame.
12)Garnish with coriander leaves.
13)Serve it with chapathi, naan or phulka.