Shahi paneer is a Royal delicacy of paneer in a thick, creamy and slightly spicy gravy of tomato, onion and cashew nuts paste.
200 grams of Paneer-cubed
3 tbsp oil
1 tsp cumin seeds
2 small Onions, finely copped
2 Tomatoes- pureed
2 tsp Ginger garlic paste
1 Green Chili slit lengthwise
1 tsp Cumin Powder
1 tsp Coriander Powder
1 tsp Garam Masala
¾ cup Cashew Pieces
1 cup Milk
1 to 1 1/2 cup Water
Salt to taste
2-4 sprigs of Coriander / mint , finely chopped for garnishing
Soak the cashew nuts in milk for about 15 minutes.
Heat 2 tbsp Oil in a pan on medium heat. Add cumin seeds and let it splutter.
Add Onions and fry until slightly golden.
Add Ginger-Garlic paste and Green Chilli and cook for 1 minute.
Add Tomato puree and stir well and cook until oil separates.
While Onions/Tomato mixture is cooking, blend soaked Cashew nuts and milk in a blender until smooth.
Once Onion/Tomato mixture is ready, add Cumin powder, Coriander powder and garam masala and mix well. Add cashew nuts and milk mixture and mix well. There should be no lumps in the gravy. The heat should be on low as the gravy will thicken fast. Add water, Salt and bring to boil.
While waiting for the gravy to boil, slightly sauté cubed paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
Once paneer is slight golden brown in color, drain excess oil.
Once gravy comes to a boil, add in paneer and mix.
Garnish with fresh coriander, mint or additional broken cashews.
If you like thicker or thinner gravy, adjust the amount of water accordingly.
Serve warm with Rotis or Naan.