- Paneer (cottage cheese) - 250 grams (cut into cubes)
- Tomatoes (puree form) - 4 medium sized
- Cashew nuts - around 8
- Fresh cream - 4-5 tablespoons
- Jeera (cumin seeds) - 1/4 teaspoon
- Heeng (asafoetida) - a pinch
- Turmeric powder - 1/4 teaspoon
- Red chilli powder - 1/4 teaspoon
- Garam masala powder - 1/4 teaspoon
- Salt to taste
- Oil - 2 tablespoons
- Water - 2 cups
- Grind cashew nuts along with a little amount of water. It will form into a paste. Keep it aside.
- Heat oil in a pan.
- Add cumin seeds (jeera) & a pinch of heeng (asafoetida)
- As they crackle, add tomatoes (puree form).
- Add turmeric powder.
- Allow it to get cooked well.
- When it starts leaving oil, add red chilli powder, salt and garam masala powder.
- Mix them well and when the mixture leaves oil, add cashew nuts paste to the cooked tomatoes.
- Next, add around 2 cups of water to the mixture.
- Bring them to a good boil. When the gravy turns slightly thick, add fresh cream by lowering the flame.
- Now cook the gravy well.
- When gravy turns thick and well cooked, add paneer cubes to the gravy.
- Cook for another 5-10 minutes and turn off the flame.
- Garnish with fresh cream.
- Shahi paneer is ready to serve.