Shahi Paneer Recipe

Serving for - 3-4

Ingredients

Paneer / Cottage chesse - 1 and half cups (around 40 small cubes)

Onion - 1 (Sliced)

Tomatoes - 2 (Cut into cubes)

Cloves of garlic - 3 (finely chopped)

Ginger - 1 inch piece (finely chopped)

Red chili powder - 3/4 tsp

Coriander powder - 1 tsp

Cumin powder - 1 tsp

Garam masala - 1 tsp

Turmeric powder - 1/4 tsp

Kasoori Methi / Dry fenugreek leaves - 1 tbsp

Almonds - 20

Milk - 1 cup

Green cardamom - 5

Butter - 1 tbsp

Oil - 1 tbsp

Salt to taste

Procedure

• Soak almonds in a milk for about half hour. Add into a blender and make a smooth puree. Keep it aside.

• Heat oil in a pan. Add paneer cubes and fry till they get slight brown color. Transfer them onto paper towel.

• In same oil, Add green cardamom, ginger and garlic. Saute till raw smell from ginger-garlic goes away. Add sliced onion and saute till translucent. Add tomato cubes and cook till they turn tender. 

• Add kasoori methi and mix well. Switch off the heat and let the mixture cool down. Add into a blender and make a smooth puree by adding 1/4 cup of water. Keep it aside.

• Heat butter in a pan. Add onion-tomato puree and cook till moisture evaporates. 
• Add red chili powder, coriander powder, cumin powder, turmeric powder, garam masala and salt to taste. Cook till oil starts to separate from spices.
• Add paneer cubes and cook for a minute.

• Then add almonds-milk puree. Mix well and reduce the heat. Allow curry to simmer on low heat for about 5-6 minutes.
• Switch off the heat and serve hot with any Indian flat bread or rice.