Shahi Paneer

Ingredients

  • 250g paneer
  • 12 cashew nuts
  • 1 cup oil
  • 2 tbsp ghee
  • 6 small tomatoes
  • 2 medium onions
  • 2 green cardamom
  • 1 black cardamom
  • 2 cloves
  • 1 inch cinnamon
  • 1 tsp cumin seeds
  • 1 bay leaf
  • 1 tbsp ginger garlic paste
  • 1 cup yogurt
  • 1/4 tsp turmeric
  • 1 tsp ground coriander
  • 1/4 tsp red chilli powder
  • 1 tbsp kashmiri red chilli powder
  • 1/2 tsp garam masala
  • 1 tsp fenugreek leaves

Prep

Soak the cashew nuts in water.

Dice the onions, quarter the tomatoes.

Add the dry spices to the yogurt and mix well.

Procedure

Add a couple of tablespoons each of oil and ghee to a pot over medium heat. Add the onions and whole spices, cook them for a few minutes, then add ginger garlic paste. Cook until the raw smell goes away, but don't let the onions brown.

Add the spice and yogurt mixture and stir well. Cook for a few minutes and add the cashews, then the tomatoes. Add half a cup of water to cover the tomatoes to avoid spices sticking. Cook for 10–15 minutes, then blend the gravy thoroughly and strain it.

Put some oil in a pan, add a pinch of sugar and a teaspoon of red chilli powder, then quickly add the strained gravy. Mix well, drop in the paneer cubes and give them a good ten minutes. Salt to taste, add a teaspoon of crushed fenugreek leaves.

Serve with a tablespoon of cream poured in.