SHAHI PANEER

SHAHI PANEER

INGREDIENTS

• 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

METHOD

• 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.