Shahi Paneer

Prep Time10 mins

Cook Time30 mins

Course:Main Course/ curry

Cuisine: North Indian

Servings: 4 Servings

Ingredients

for onion tomato puree:

• 1 tbsp butter/ghee
• 2 small cardamom
• 1 inch cinnamon
• 1 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/ghee
• ½ tsp shahi jeera
• 1 bay  leaf
• ¼ tsp turmeric
• 1 tsp kashmiri red chilli powder
• ¼ cup cream / malai
• 15 cubes paneer
• few threads saffron / kesar
• ½ tsp kasuri methi crushed
• ¼ tsp garam masala

Instructions:

• Firstly, in a kadai heat 1 tbsp butter and saute cardamom, cinnamon, black cardamom and  cloves.
• now add onion, garlic and ginger.
• saute slightly until onion softens.
• further, add  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.
• sieve the puree making sure the puree is smooth and silky. keep aside.
• in a large kadai heat 1 tbsp butter and saute ½ tsp shahi jeera and bay leaf.
• keeping flame on low add turmeric and chilli powder.
• saute slightly until the spices turn aromatic.
• add in the prepared tomato-onion puree and mix well.
• further, add ¼ cup cream and mix until everything is well combined.
• add in paneer, few threads saffron and mix well.
• cover and simmer for 5 minutes or until flavours are absorbed well.
• now add kasuri methi and tsp garam masala. mix well.
• Finally, enjoy a shahi paneer dish with roti or garlic naan.