Shahi Paneer

Ingredients

• Fresh coriander leaves - For garnish
• Salt - To taste
• Garam masala - 1/2 teaspoon
• Coriander powder - 1 teaspoon
• Red chili powder - 1/2 teaspoon
• Turmeric powder - 1/2 teaspoon
• Cumin seeds - 1 teaspoon
• Ghee - 2 tablespoons
• Fresh cream - 2 tablespoons
• Green chili - 1, slit
• Ginger - garlic paste - 1 tablespoon
• Cashews - 10-12, soaked in water
• Tomatoes - 2 medium, pureed
• Onion - 1 large, finely chopped
• Paneer - 250 grams, cubed

Instructions

1. Heat ghee in a pan and add cumin seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and slit green chili. Sauté for a minute.
4. Add tomato puree and cook until the oil separates from the masala.
5. Meanwhile, grind the soaked cashews into a smooth paste.
6. Add the cashew paste to the pan and mix well.
7. Add turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes.
8. Add paneer cubes and mix gently to coat them with the masala.
9. Add water as needed to adjust the consistency of the gravy. Simmer for 5 minutes.
10. Add fresh cream and garam masala. Mix well and cook for another 2 minutes.
11. Garnish with fresh coriander leaves.
12. Serve hot with naan or rice.