Shahi Paneer

Shahi paneer is a preparation of Paneer in a thick gravy made up of Cream, Tomatoes and Spices. Paneer is the Punjabi word for Cottage Cheese, and Shahi is the Indo-Persian term for Royal (in reference to the Imperial Court).

Ingredients:

250 gm Cottage Cheese (cut in cubes) 3 tbsp clarified Butter(Ghee) 1 tbsp Ginger-Garlic paste 1 Green Chili (slit lengthwise) 1 Onion (grated) 4 Tomatoes (chopped) 2 brown Cardamoms (crushed) 1 Bay Leaf 1/2 cup beaten Curd 30 gm Poppy seeds(Khus Khus) or 2 tbsp Cashew Nut paste 1 tsp Salt 1/2 tsp Cumin powder 1/2 tsp Red Chili powder 3/4 tsp Garam Masala 1/4 - 1/2 cup Milk 1 tsp Coriander leaves (finely chopped)

1/4 cup Fresh Cream

Preparation:

• Roast the Poppy seeds or Cashew nuts and then grind them to a smooth paste.

• Heat 2 tbsp of Ghee in a kadai (pan), add Onion, Ginger-Garlic paste, Green Chili and brown Cardamoms. Cook till Onion turns translucent. Add Tomatoes, cover it and cook for 7-8 minute.

• Add Cashew nut or Poppy seeds paste and Curd. Cook for 3-4 minute and remove from flame.

• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.

• Take a frying pan, add 1 tbsp of Ghee add Bay Leaf and the above puree paste and cook for 10 minutes on low flame till Oil separates.

• Add Salt, Red Chili powder, Cumin powder and Garam masala . Add enough Water for a thick gravy.

• Keep on low flame and cook for 5-7 minutes.

• Add Milk and mix well and cook for 2 – 3 minutes.

• At the time of serving heat the gravy and add Paneer pieces

• Garnish with Coriander leaves.

• Note: To make the dish more creamier you can replace Milk with 1/4 cup Cream.

serve Shahi Paneer with Zafrani Pulao as mentioned in my earlier recipe or you can serve with Naans.