SHAHI PANEER

SHAHI PANEER 

INGREDIENTS 

Paneer - 300 gm
Butter - 3 Tbsps 
Cumin Powder - 1/2 Tsp 
Red Chilli Powder - 1 Tsp
Garam Masala Powder - 1 Tsp 

Coriander Leaves - 1/4 cup

Kasoori Methi Leaves - 1 Tsp
Curd - 1/4 cup
Sugar - 1 Tsp 
Salt - To Taste

INGREDIENTS TO GRIND 

Butter - 1 Tbsp 
Cinnamon - 1” stick
Cloves - 2
Cardamoms - 4
Ginger - 1” piece 
Green Chillies - 2
Onion - 1
Tomatoes - 3
Fresh Cream - 1 cup

METHOD 

Cut paneer into cubes

Chop coriander leaves and set aside
Soak almonds and cashews in hot water for 20 minutes
Remove skin from almonds and grind both together to a smooth paste and set aside 
To a pan in stove add ghee and sauté all the spices green chillies and ginger
Now add the onions and tomatoes
Cover pan with a lid and cook on medium flame until the mixture turns mushy.
Cool to room temperature and grind to a paste
Keep a pan on medium flame add ghee and the strained puree 
Add in all the spice powders curd sugar and cook in medium flame for sometime 
Add paneer cubes mix simmer for a couple of minutes 
Add fresh cream and mix well 
Garnish with chopped coriander and crushed kasoori methi leaves and serve with nan and rotis

Notes: 
I used only butter to cook this gravy