Thursday, May 24, 2018

Shahi Paneer

      Very mild and sweet side dish and is best served with butter nan.


Paneer - 250 gms (cut into triangles)
Onion - 3 big ( cut in large pieces)
Ginger garlic paste - 1 tsp
Cashew nuts - 10-15 soaked in water
Cream - 3 tbsp
Garam masala - 1 tsp
Cardamom - 2
Cinnamon - 1" stick
Cloves - 3
Black peppercorns - 3 to 4
Cardamom powder - 1/4 tsp
Kasoori methi - 1 tsp
Oil - 1 tsp
Butter - 1 tsp
Salt to taste


Chop onion in big chunks and boil in two cups of water till they become translucent. Grind it into a smooth paste. 

Heat oil and butter together in a pan. Add cinnamon, cardamom, cloves and peppercorns to it.  Add onion and ginger garlic paste to it. Fry for a minute and then add cashew paste. Mix well and add enough water for gravy consistency. Now cook for 2 to three minutes till oil separates.

Add kasoori methi and cardamom powder to it and mix well. Add salt and cream. Now add paneer chunks and mix slowly. 

Reduce the flame and allow it to cook for 2 mins. Serve hot with butter nan.

If you want to make it less fat, add curd instead of cream.

Enjoy cooking...