SHAHI PANEER
Ingredients
- Oil - 4 Tablespoon
- Fresh Cream - 1/2 Cup
- Salt to taste
- Red Onion Thinly Sliced - 4 Medium
- Medium Tomatoes - 5 Finely Chopped
- Green Cardamom - 3-4
- Clove - 2-3
- Saffron - 5-6 Strands
- Black Cardamom Peeled - 1
- Cinnamon - 1/2
- Red Chili Powder - 1 Teaspoon
- Cumin Powder - 1/2 Teaspoon
- Coriander Powder - 1/2 Teaspoon
- Butter - 1 Tablespoon
- Oil - 2 Tablespoon
- Ginger Garlic Paste - 1 Teaspoon
- Whole Cashew - 8-10
- Tomato Puree - 4 Tablespoon
- Honey - 1 Teaspoon
- Paneer (Indian Cheese) - 1 Lb Cut Into Small Cubes
- Kasturi Methi (Dry Fenugreek Leaves) - 1 Teaspoon
- Fresh Cream - 1/2 Cup
Instructions
- In a pan heat 4 tbsp oil add onion stir for two minutes add cardamom,black cardamom,clove and cinnamon stir cover and on medium gas cook for three minutes.
- Remove the lid and fry until onions are golden brown add tomatoes,ginger garlic paste and mix well.
- Add red chili powder,cumin powder ,coriander powder and salt mix the spices well .
- Cover and low heat cook for approximately 5-7 minutes , remove the lid add cashew stir and again with lid on cook for another 4-5 minutes. turn off the gas let the mixture cool.
- Add the mixture in blender and blend to make a fine paste (if needed add little water)
- In a pan heat 1 Tablespoon butter and 2 Tablespoon oil add paste mix it nicely cover the pot and on slow flame cook for 5-6 minutes.
- Remove the lid add tomato puree,honey and mix all together and let it cook for another 5 minutes or till gravy is thick.
- In gravy add fenugreek leaves stir and add paneer .
- Cover and let it cook for more 5-6 minutes.
- Remove the lid and add fresh cream mix it nicely, add saffron cover and on slow heat let it cook for 5 more minutes.
- After five minutes remove the lid and give it a stir. Shahi paneer is ready.
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