Ingredients
- 2 tablespoons oil
- 1 tablespoon butter
- 1 bay leaf
- 4 cloves
- 3 cardamoms
- 1 teaspoon shahi jeera
- 1 small cinnamon stick
- 6-8 garlic cloves
- 2 medium onions roughly chopped
- 1 green chilli
- 5 medium tomatoes roughly chopped
- salt to taste
- 10-12 cashews
- 1 teaspoon red chilli powder
- 1 tablespoon coriander powder
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 cup water
- 1 tablespoon oil
- 1 tablespoon butter
- 1 tablespoon ginger garlic paste
- 1 teaspoon kashmiri red chilli powder
- 200g paneer cut into cubes
- 1 teaspoon sugar
- 1 teaspoon kasuri methi
- ½ teaspoon garam masala
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a kadai heat oil and butter.
- Now add bay leaf, cloves, green cardamom, cumin seeds and cinnamon stick and roast for a minute.
- Add garlic cloves and roast till it gets a golden colour.
- Now add sliced onions and green chilli and cook for 2-3 minutes until the onions turn translucent. Do not over cook them.
- Further add tomatoes, salt and cashews and cook for 3-4 minutes on medium flame till the tomatoes turn soft.
- Now add kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder and mix well and cook for another 2 minutes.
- Add water and let it simmer on medium flame for 15 minutes.
- Once done let them cool down completely and then grind in a mixer grinder until smooth. Remove the bay leaf and cinnamon stick before grinding.
- Sieve the gravy through a strainer for a silky smooth texture.
- For the final gravy heat oil and butter in a kadai. Now add ginger garlic paste and red chilli powder. Roast for a minute for better colour and flavour.
- Add chopped paneer and gently mix them. Cook for a minute.
- Further add the prepared gravy and mix again. Cook for another 3-4 minutes. Do not over cook else the paneer will become hard.
- Now add sugar, kasuri methi, garam masala and fresh cream.
- Serve hot with naam, paratha or rice.
Recipe Notes
- Do not use spicy red chilli powder, as shahi paneer is generally little sweet.
- You can use honey instead of sugar.
- Always strain the gravy for a better smooth texture.
- Do not skip cashews as it gives a really rich texture to this shahi paneer.