Shahi Paneer is a popular recipe. It has a mild flavor, a rich texture and tastes heavenly with almost anything. Most people prefer it sweet, I personally prefer a mildly spicy version of the dish.
Here goes the recipe.
- Paneer – 250 gms (diced)
- Onion – 1 (big, sliced)
- Tomato – 1 (big, sliced)
- Green chilies – 3-4 (depending on your spice palate)
- Cashew nuts – ¼ cup
- Turmeric powder – a pinch (optional)
- Coriander (dhaniya) powder – 1 tsp
- Salt as required
- Sugar – 1tsp
- Kasoori methi – 1 tbsp (crush between your palms before adding)
- Cardamoms – 3-4 (powdered)
- Fresh cream – ¼ cup
- Butter – 1 tbsp
Heat butter in a pan and sauté sliced onion, tomato, green chilies and cashew nuts together. Cook for 4-5 minutes and allow the onions to turn golden brown. Cool it for a few minutes and then grind these ingredients together with ¼ cup of water.
Transfer the paste back to the pan. Now add coriander powder, turmeric powder, sugar, salt and kasoori methi to the pan and sauté for another 4-5 minutes till the oil surfaces.
Add half a cup of water and paneer pieces. Allow the gravy to boil. Cook for 4-5 minutes on low flame.
Add cardamom powder and fresh cream to the gravy. Stir immediately or the cream might curdle. Switch off the flame. Garnish with cream. Serve with parathas or naan.