Shahi Paneer

Paneer - Cut 200 gms of Paneer into bite sized pieces and dip them in warm water.

Onion Paste – Bring 2-3 cups of Water to a boil and add 2 roughly chopped Onions, 3-4 Green Chillies and boil until they turn slightly soft. Drain the onions and green chillies and once they come to room temperature, grind them along with 2 tsp of Ginger-Garlic paste to a very smooth puree. Keep aside.

Cashew Paste - Soak 8-10 Cashew nuts in ¼ cup of Warm Milk for 10-15 mins. Grind them along with ¼ cup / 50 gms of Paneer to a smooth and creamy paste. Keep aside.

Curry - Heat a tbsp of Oil/Ghee in a pan and sauté a Bay Leaf. To it, add onion paste and fry for 2 mins. Add a small chopped Tomato and sauté for 5-7 minutes till the paste stops sticking to the pan. Add ½ tsp Red Chilli Powder, ½ tsp Garam Masala Powder, a pinch of Turmeric Powder, a tsp of Coriander Powder and ½ tsp Cumin Powder. Saute till everything comes together adding few tbsp. of Water if necessary. Remove the pan from heat and add 2-3 tbsp of Beaten Yogurt and mix well. Bring it back to the low heat and add a cup water, mixing well and bringing to a boil. Add ½ tsp of Kasuri Methi, Salt to taste, Cashew paste and 3-4 tbsp of Crem/ ¼ cup of Milk and mix well.  Add the paneer pieces and let the gravy come to a boil on very low heat (3-4 mins). Garnish with powdered Cardamom, few Coriander Leaves and Grated Paneer. Serve hot with Naan/Roti.