Shahi Paneer

Shahi paneer is a preparation of Paneer in a thick gravy made up of Cream, Tomatoes and Spices.  
Paneer is the Punjabi word for Cottage Cheese, and Shahi is the Indo-Persian term for Royal (in reference to the Imperial Court).





 Ingredients:

250 gm Cottage Cheese (cut in cubes)
3 tbsp clarified Butter(Ghee)
1 tbsp Ginger-Garlic paste
1 Green Chili (slit lengthwise)
1 Onion (grated)
4 Tomatoes (chopped)
2 brown Cardamoms (crushed)
1 Bay Leaf
1/2 cup beaten Curd
30 gm Poppy seeds(Khus Khus) or 2 tbsp  Cashew Nut paste
1 tsp Salt
1/2 tsp Cumin powder
1/2 tsp Red Chili powder
3/4 tsp Garam Masala
1/4 - 1/2 cup Milk
1 tsp Coriander leaves (finely chopped) 

1/4 cup Fresh Cream

Preparation:

• Roast the Poppy seeds or Cashew nuts and then grind them to a smooth paste.
• Heat 2 tbsp of Ghee in a kadai (pan), add Onion, Ginger-Garlic paste, Green Chili and brown Cardamoms. Cook till Onion turns translucent. Add Tomatoes, cover it and cook for 7-8 minute.
• Add  Cashew nut or Poppy seeds paste and Curd. Cook for 3-4 minute and remove from flame.
• Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
• Take a frying pan, add 1 tbsp of Ghee add Bay Leaf and the above puree paste and cook for 10 minutes on low flame till Oil separates.
• Add Salt, Red Chili powder, Cumin powder and Garam masala . Add enough Water for a thick gravy.
• Keep on low flame and cook for 5-7 minutes.
• Add Milk and mix well and cook for 2 – 3 minutes.
• At the time of serving heat the gravy and add Paneer pieces
• Garnish with Coriander leaves.

•  Note: To make the dish more creamier you can replace Milk with 1/4 cup Cream.

serve Shahi Paneer with Zafrani Pulao as mentioned in my earlier recipe or you can serve with Naans.