Shahi Paneer
Equipment
- 1 stock pan
- 1 Slotted spoon
Ingredients
- PRIMARY INGREDIENTS
- 1 pkt Paneer
- 5 pcs Tomatoes 700g
- 1 tbsp Ginger & garlic paste
- SECONDARY INGREDIENTS
- 2 tbsp Cashews
- 1 tsp Turmeric
- 2 tbsp oil 40 ml
- 1 tbsp Cumin
- ½ tsp Green cardamom
- ½ tsp Black pepper & cloves
- ½ tsp Bayleaf
- ½ tsp cinnamon powder
- 1 tsp Red Chilli
- 1 tbsp Tandori masala
- 1 tbsp kitchen king
- 1 tbsp Coriander Powder
- 1 tbsp Kasoori methi
- 1 tbsp Butter
- 1 cup Cream
Instructions
- Soak Cashews in warm water. Cut paneer in cubes and Light shallow fry it and keep it aside in bowl of warm water. Take oil, add cloves, bay leaf, green cardamom, cinnamon stick and Jeera +Coriander seeds + green chili de-seeded. Now add chopped G&G add white chopped onion after 2 minutes add soaked cashews Now add turmeric + Kashmiri Red chili & tandoori masala add fresh tomato or tinned tomatoes & salt and cook it for 1 minutes. Take the whole mixture and blend it in a mixer jar, Add water .blend it.
- Now take butter in the pan & add cumin seeds and Sieve the blended paste in the pan & then cook till it thickens, then add Soaked Paneer, add water if needed. Cook this for another 4-5min.
- Finish with fresh cream Ginger, green chili and green coriander. (adjust salt and consistency. Make sure not to over fry the paneer).
