Shahi Paneer

This one is a favourite of Paneer lovers. I am not a fan of Paneer myself, but hubby absolutely loves paneer and can consume it in any form.

This is a rich vegetarian curry and mostly cooked on occasions or parties. Cashewnuts impart a thick texture and distinct sweetness to this curry and one would notice that even though I have not mentioned any sugar in the ingredients, the end result still tastes sweet sour.

I am posting my recipe and hope you enjoy it.

Ingredients:

250 gms paneer chopped in cubes
4 tablespoon tomato puree
300 ml light thickened cream
100 gms cashew nuts
50 gms chopped ginger
100 ml milk
100 ml water
2 tablespoon Shahi paneer masala
1 pinch nutmeg powder (optional)
1 teaspoon crushed black pepper
1 pinch cinnamon (optional)
2 tablespoon light cooking oil
salt to taste

Recipe:
1. Grind Cashew nuts, ginger and milk till it forms a thick paste.
2. Heat oil in a non-stick pan.
3. Add cashew paste to oil and cover it.
4. Cook paste till it turns brown.
5. Once paste is cooked, add tomato puree and water to this paste and mix it well.
6. Add to it Shahi paneer masala and mix it well. Let this cook for 2-3 mins till it blends.
7. Now add cream to it and stir it well.
8. Add paneer cubes and rest of ingredients i.e. nutmeg powder, crushed black pepper, salt and cinnamon.
9. Let this cook in low flame till gravy turns darker in colour which means it is cooked.
10. Shahi Paneer is ready to be enjoyed with Naan or pulav.

Bon Apetite. Enjoy Shahi Paneer.