Ingredients:
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Shahi Paneer
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- 1½ cup paneer cut into small cubes
- 1 onion sliced or chopped
- 2 tomatoes chopped
- 1 tablespoon cashew pieces
- 4 tablespoon oil
- 1 tablespoon chopped ginger
- 2-3 chopped garlic
- 1 teaspoon cumin seeds
- 1-1½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Pinch of cinnamon powder (*See notes below)
- Pinch of clove powder (*See notes below)
- 2 tablespoon fresh cream
- 1-1½ cup water
- 1 teaspoon kasuri methi or dry fenugreek leaves
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Paste in making
Method:
Ready for grinding
Smooth paste
Adding masala
masala step 2
cream
Paneer cubes
- Heat two tablespoons of oil in a pan and add cumin seeds. Add ginger garlic and give a proper stir.
- Add sliced onions and cashews and saute for a while. Add chopped tomatoes and saute for 5-6 minutes. Let it cook properly.
- Turn off the heat and let the mixture cool down. Add the cooled mixture to the grinder and make a smooth paste. (Use little water if necessary)
- Heat a tablespoon of oil and add pinch of sugar and red chilli powder. Add the grinded paste to the pan and start stiring.
- Add garam masala, turmeric powder,and red chili powder. Cook the mixture until everything is well mixed. This procedure may take 5-6 minutes. Add pinch of cinnamon powder, clove powder, and kasuri methi.
- Add water to make the gravy smooth. Add paneer cubes and let it cook for a while.
- Add fresh cream and stir. Turn the heat to simmer. Put the lid on and simmer it for 10 minutes.
- Serve hot with roti or naan.
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Shahi Paneer with Roti
Notes:
- Cinnamon powder and clove powder are optional. You can exclude completely or you can add a small cinnamon stick and 2-3 cloves with cumin seeds.