Indian vegetarian classic.Shahi Paneer.
Paneer: 250 gms
Onion: 1 large
Garlic: 5 cloves
Ginger paste: ½ tablespoon
Garam masala Powder: ¼ tablespoon
Turmeric Powder: pinch
Dry red chilli (crinkled one): 1 (for color)
Sabzi Masala: 1 tablespoon
Fresh Cream: 2 tablespoon
Kasoori Methi: 1 tablespoon
Cut paneer into bite sized cubes.
Boil tomatoes and peel off the skin and later grind them to make tomato puree.
Soak cashews in warm water for around half an hour and then make a fine paste.
In a mixer, take onion, ginger, garlic and red chili. Grind to make a fine paste.
In a deep pan, take 2 tablespoon of oil. Add onion ginger-garlic paste. Saute it till the masala becomes light brown and starts leaving the sides of the pan. Add tomato puree and cashew paste. Let it cook for 3-4 minutes and then add sabji masala, turmeric powder,salt and kasoori methi.
Add paneer cubes and add half a cup of water and bring it to boil.
Top it with fresh cream. Your shahi paneer is ready to serve.
Eat it with roti or paratha of your choice.
NOTE: If the paneer is not too soft, soak it in hot water for 15 minutes before using it.