Shahi Paneer is a very tasty North Indian curry. It uses Paneer as the main ingredient. Cashewnuts and Tomato based gravy with Indian curry spices gives the rich creamy texture to this curry. It is a very popular dish to go with Roti, Chappati, Naan etc. You can also serve it with Jeera Rice and Pulav.
Green Cardamon – 2
Clove (Lavang) – 2
Cinnamon Stick -1 1 (small piece)
One petal of Star Anise
Cashews – 10
Almonds – 6
Tomatoes (Large) – 2 (cut into big pieces)
Onion Large – 1
Green Chillies – 2
Cottage Cheese (Paneer) – 200 Gms (cut into cubes)
Ghee or Oil – 3 tbsp
Ginger Garlic Paste – 1 tsp
Turmeric Powder – ¼ tsp
Red Chilli Powder – ½ tsp
Coriander Seed Powder – ½ tsp
Cumin Seed Powder – ¼ tsp
Salt to taste
Kasoori Methi – 1 tsp
Fresh Yogurt – 2 tbsp (smoothened well)
Fresh Cream – 3 tbsp
Honey – 1 tsp
Cardamon Powder – 1 pinch
Heat a pan. Add the Cardoman, Cloves, Star Anise, Cinnamon Stick, Tomato, Onion, Green Chillies, Cashews and Almond.
Add a cup of water.
Cook them till the Tomatoes become soft. Switch off the flame. When the cooked ingredients attain room temperature, drain the water. Keep this stock for use later. Grind the ingredients together to a fine paste. If required, add a little of the stock to make it a fine paste.
Heat the Oil or Ghee in a pan. Add the Ginger Garlic Paste. Stir fry fry it till the raw smell goes away.
Add Chilli Powder, Turmeric Powder, Cumin Seed Powder, Coriander Powder and the Salt. Stir fry for 30 seconds in medium flame.
Add the ground Onion Tomato Paste and add the water stock which we have kept aside. Cover and cook for 6 to 8 minutes in medium flame. Add more water depending on the texture and consistency of the gravy required. Allow it to boil for 2 to 3 minutes.
Add the fresh Cream, crushed Kasoori Methi, Honey and the smoothened Yogurt. Mix them well.
Add the Paneer Cubes and the Cardamon Powder. Simmer for a couple of minutes in low flame.
Garnish with cream and serve.