Shahi Paneer
Indian Cuisine
Ingredients
- 2 tbsp butter (or ghee)
- 2 Bay leaves
- 1 small Fennel Seeds
- 2 medium Onions
- 10 - garlic - 4 cl
- 2 tsp red chili powder
- 1 tsp coriander powder
- 1 Ginger
- 1 tsp coriander powder
- 20 - Cashews - 18 to 20
- 400 gm Paneer - 1 piece
- 1 quarter cup Fresh cream - 1 half cup
- 1 tsp Sugar
- 1 tsp salt
- 1 .5 tsp salt
- 8 - cumin powder
- 2 Clove
- 2 tbsp Olive Oil
- 1 coriander leaves
- 1 big Whole spices (cinnamon, cardamom, cloves)
- 4 Whole spices (cinnamon, cardamom, cloves)
- 4 medium red Tomato
- 1 tsp Cumin seeds
- 2 Green Chilies
Instructions
- 1
Heat the pan and add oil.
- 2
Add butter (or ghee) once the oil is hot.
- 3
Fry cumin seeds, cardamom, bay leaves, cinnamon stick, black pepper, green cardamom, and cloves on low flame for 8-10 seconds.
- 4
Add onions, garlic cloves, ginger, green chilies, coriander leaves, dried cashews, and red chili powder. Fry for 2-2.5 minutes.
- 5
Add tomatoes and fry for 4-5 minutes.
- 6
Add water, salt, turmeric powder, coriander powder, and garam masala. Cook on low to medium flame for 10-12 minutes.
- 7
Remove the bay leaf and cinnamon stick from the gravy.
- 8
Grind the gravy until it becomes fine and smooth.
- 9
Strain the gravy with a strainer.
- 10
Heat oil in a pan, add butter (or ghee), and fry on low flame.
- 11
Add Kashmiri red chili powder and grind the gravy into the pan.
- 12
Add water to adjust the consistency of the gravy. Cook for 5-7 minutes.
- 13
Add paneer, roasted dry fenugreek leaves, salt, and fresh cream to the gravy.
- 14
Cook on low flame for 5 more minutes.
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