Shahi Paneer

 ||Ingredients||

Cottage cheese (paneer) - 250 grams

 

Bay leaf - 2 leaves

 

Black cardamom - 1

 

Cinnamon stick - 1

 

Onion - 2 (roughly chopped)

 

Tomato - 4-5 (roughly chopped)

 

Garlic - 2 pods (optional)

 

Ginger - 1-inch piece

 

Green chilli - 2

 

Cashews - 10 to 12

 

Melon seeds - 1 tsp (optional)

 

Clotted cream (malai) - 2 tbsp

 

Milk - 2 tbsp

 

Cumin seeds -1 tsp

 

Red chilli powder - 1/4 tsp

 

Coriander powder - 1 tsp

 

Garam masala - 1/4 tsp

 

Sugar - 1/2 tsp or as per taste

 

Salt - as per taste

 

Oil - 2 tbsp

 

||Method||

 

Heat a pan, add 1 tbsp oil and cumin seeds.

 

When they crackle add the bay leaves, black cardamom and cinnamon stick. Stir it for 1 to 2 minutes on low flame.

 

After that add the onion and sauté for 2 to 3 minutes on medium to low flame.

 

When the onion looks a little transparent add the garlic pods, green chilli and roughly chopped ginger. Sauté this for 1 to 2 minutes.

 

Now add the roughly chopped tomatoes and cook for 8 to 10 minutes by covering it with a lid.

 

When the tomatoes are cooked, add the cashew and melon seeds. Stir for 1 to 2 minutes and then switch off the flame.

 

Now allow this to cool completely.

 

After this cools down, grind it in a mixer jar and make a fine paste out of it.

 

Now heat a pan add 1 tbsp oil and once it is hot, add the prepared paste into it (This step should be done cautiously as it starts to splatter, you can cover it with a lid).

 

Cook it on low to medium flame.

 

After 2 to 3 minutes add the red chilli powder, coriander powder, salt, sugar and garam masala.

 

Keep stirring it on intervals once this leaves sides add the malai in it and mix it quickly. Also add the garam masala and again mix it very well.

 (Take a small bowl add 2 tbsp malai and 2 tbsp milk, mix it to get a smooth consistency)

 

Now add the paneer pieces (cut into cubes) and mix.

 

Add 1 cup of water and cook it for 8 to 10 minutes, by covering it.

 

Shahi paneer is ready to serve.

 

Garnish with some grater paneer or fresh cream.

 

||Notes||

 

Spices can be as per choice.

 

The thickness of the gravy can be as per choice.

 

Stirring is important otherwise it burns from the bottom.