Shahi Paneer
A staple menu item in any Indian kitchen, this rich, creamy dish is teeming with paneer cubes, tangy tomato-onion gravy, creamy cashews, crushed fenugreek leaves, and roasted whole spices
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Ingredients
- 1 pkg paneer malai paneer, or pressed cottage cheese (375 g)
- 1 large onion finely chopped
- 1 cup tomato puree or 3-4 tomatoes freshly pureed
- 3 cloves garlic crushed or finely chopped
- 2 inch ginger crushed or finely chopped
- 1 small green chili finely chopped
- 1 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/2 tsp black pepper powder
- 1 tsp chaat masala
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tbsp tomato ketchup
- 10-12 cashews soaked, blended to a thick paste, or 2 tbsp heavy cream
- 1 tsp kasoori methi
- 1/4 cup cilantro chopped
- 1/2 cup water
- salt to taste
Ingredients
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Instructions
- Prep work: cube the paneer into 1/2-1 inch cubes, grate 5-6 cubes using a grater, set aside. Chop the onions, garlic, ginger, green chili, cilantro, and cashew paste prior to cooking
- Heat oil in a pan, saute ginger, garlic and green chilies for a few minutes till golden. Add onion and saute till onions turn translucent and fragrant.
- Add all the dry spices - turmeric, red chili, black pepper, chaat masala, coriander powder, cumin powder. mix well and let cook for 4-5 minutes. Add a few tablespoons of water if it sticks to the pan
- Add the tomato puree to the onion-spice mix and let cook for 5-6 minutes. Add cubed paneer and gently mix together.
- Add ketchup, kasoori methi and water. Add salt and reduce the sauce for a few minutes. Add cashew paste and stir on low flame. Finish with fresh cilantro and shredded paneer
