Shahi Paneer Recipe: Creamy and Delicious Dish

Ingredients

for tomato puree:

• 2 tbsp oil
• 1 tsp pepper
• 1 bay leaf
• 1 tsp cumin
• 1 inch cinnanmon
• ½ tsp cloves
• 3 pods cardamom
• 1 inch ginnger
• 4 cloves garlic
• 2 onion, sliced
• 2 tomato, sliced
• 2 tbsp badam, blanched
• ¼ cup curd

for gravy:

• 2 tbsp butter
• 2 tbsp oil
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tsp coriander powder
• ½ tsp cumin powder
• ¼ cup cream
• 1 tsp salt
• 20 cubes paneer
• few kesar
• 1 tsp sugar
• 2 tbsp kasuri methi, crushed
• 2 tbsp coriander, finely chopped

Steps

1. Heat 2 tbsp oil in a pan, add the spices and sauté over a low flame.
2. After adding 1 inch ginger, 4 cloves garlic and 2 onion, sauté until the onions become golden brown.
3. Follow with 2 tomato and 2 tbsp badam, and cook until the tomatoes soften.
4. Let the mixture cool completely before transferring to a mixer jar.
5. Grind the mixture to a smooth paste with ¼ cup curd added.
6. Sieve the puree for a silky-smooth texture, then set it aside.
7. Put 2 tbsp butter and 2 tbsp oil in a kadai, then add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder and ½ tsp cumin powder.
8. Over a low flame, sauté until the spices release their aroma.
9. Add the prepared puree, cooking it thoroughly.
10. Continue cooking after adding ¼ cup cream and 1 tsp salt, until the oil separates.
11. Add 20 cubes paneer, a few kesar and 1 tsp sugar, then combine thoroughly.
12. Allow 5 minutes at a simmer, or until the flavours are well absorbed.
13. Add 2 tbsp kasuri methi and 2 tbsp coriander, then combine well.
14. Enjoy roti and naan alongside the Shahi Paneer.