I am back after a long hiatus, it has been a rough couple of months, work and family has kept me truly busy. My husband underwent a minor surgery, all good-by gods grace now, though I did have my “why god why moment” I won’t lie to you. Since he was on a different diet hence, I was off cooking the awesome food that I do 🙂
Now as things are back to normal, here I am with another amazing recipe that will not only taste amazing but will truly warm your soul.
Here is a wonderful recipe for Shahi Paneer, Shahi means Royal and Paneer is Cottage cheese and this preparation does justify its name. Soft paneer cubes simmered in a creamy cashew based fragrant gravy is something you can’t resist.
- Paneer (Cottage Cheese)- 1 cup Cubed
- Tomatoes- 3-4
- Onion- 1
- Ginger Paste- 1 spoon
- Cashew Paste- 2-3 Spoon
- Milk or Cream (1/2 cup if milk, 3-4 spoon if cream)
- Green Cardamom pods- 2-3
- Black Cardamom- 1 (Optional)
- Bay Leaf- 1
- Oil- 3-4 spoon
- Salt- As per taste
- Red chili Powder- 1/2 spoon
- Turmeric Powder- 1/4 spoon
- Cumin Powder- 1/2 spoon
- Sugar- 1 Spoon (Optional)
- Kasuri Methi- 1 Spoon (Optional)
- In a pan add 1 spoon of oil, when hot add chopped onion, ginger paste and cook till translucent.
- Add in chopped tomatoes and cook well. Once cooked, let it rest till cool then make a smooth puree
- Heat remaining oil in a pan, once hot add the black and green cardamom, and bay leaf and let them roast for a minute on simmer
- Now add the Puree, add in the spices and cook on simmer covered for 10-15 min, stirring occasionally
- Now add cashew paste and kasuri methi and mix well
- Cook covered on simmer for another 5-10 min (or untill the oil starts oozing out from the gravy.
- Add in Paneer pieces and mix gently
- Add in Cashew paste and cream and give it a swirl
- Remove from heat after 2 min. Shahi paneer is ready to be served