Recipe to make Shahi Paneer

 Input

  • Approx 250- 300 gm paneer
  • Tomato (4-5) and dried chillies (1-2) fine paste
  • Onion (3-4) Fine paste
  • Ginger garlic fine paste
  • 1 bowl curd
  • Cashew nuts (10-15) fine paste (The fine paste should be made after cashew nuts have been soaked in lukewarm water for 5 minutes)
  • 3/4th cup fresh cream (home made malai)
  • Peppercons, cumin seeds, cinnamon stick, tej patta, choti elaichi and moti elaichi: Let's call it Masala 1
  • 1/2 cup milk
  • Garam masala
  • Dry roasted kasuri methi
  • Turmeric, red chillies, salt, sugar

Process

  • Add little mustard oil to the wok
  • Add Masala 1 and wait till cumin has stopped spattering. 
  • Once done, add the onion paste. Onion would take some time to saute
  • Once done, add ginger garlic paste. Once ginger garlic paste has been done, add cashew paste. Cashew paste needs less sauting compared to onion
  • Add turmeric and red chilli at this stage and continue to saute
  • Add tomato and dried chillies paste and let it cook for some time
  • You can also close the wok lid till tomato continues to 
  • Add dhaniya powder and curd at this stage
  • Cover the wok and let it cook for some time
  • Open the wok and add fresh cream at this stage and let it mix properly.
  • Add little milk and let t heat up
  • Once done, add little dry roasted kasuri methi
  • Add garam masala and mix it properly. At this stage, also add salt and a little sugar
  • Once the gravy is made, add paneer and let it cook for 2 minutes on low flame

Output



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