Shahi Paneer

As royal as the name suggests, Shahi Paneer is just the apt dish for me to cook and dedicate to my daughter- Myra.  Here’s a quick, nice and easy Shahi paneer recipe that's often left Myra licking her fingers and asking for more.

Ingredients for paneer: 

500 gms milk

1 tsp synthetic vinegar

Ingredients for Shahi Paneer

1 Onion - Finely Chopped

2 Cups -   Tomato Puree

1/4 Cup    Curd

8-10 Cashews

Milk Cream – ½ Cup

2 Green Chilies, Finely Chopped

Small Piece Of Ginger, Finely Chopped

3 Garlic Cloves, Finely Crushed

2-3 Cloves, Crushed

1/2 Teaspoon Turmeric

1 Tsp Cumin Powder

1 Tsp Coriander Powder

1/2 Teaspoon Garam Masala

1/2 Teaspoon Red Chilly Powder

2 Teaspoon Tomato Sauce

2-3 Tablespoon Amul Butter

Salt To Taste

Coriander Leaves – Chopped

Method for making Paneer:

Bring the milk to boil. Once boiled, turn off the heat and add vinegar. Stir with a spoon or ladle. Once the milk curdles up, sieve it with a broad sieve or strainer that has a tight mesh.

Once the Paneer is ready, cut into cubes or triangles of desired size and keep aside.

Making Shahi Paneer:

Soak cashews in warm milk for 20 mins and then blend it. Keep the cashew paste aside.

Heat butter in a pan.

Add cloves and fry them for a while.

Add onion and let it fry till it gets light brown.

Now add ginger, garlic, and green chilies. Then add all dry spices and salt . Stir the mixture and fry it for 2 mins.

Add tomato puree and cashew paste and cook it for 5-6 mins. Once the oil starts separating, it means tomato puree is cooked.

Beat the curd and add it to the masala. Also add tomato sauce and cook it further.

Add water based on the thickness of the gravy required and let it cool. Blend it with a hand blender.

Now add cream and stir gently.

Add paneer cubes and gently simmer it for a few more minutes. Turn off the heat before the oil is expelled from the gravy.

Garnish it with grated paneer and chopped coriander leaves. Shahi Paneer is ready to serve.