SHAHI PANEER

Instructions

Preparation:

• To make the gravy, take a kadhai & heat 30 gms butter.
• Add the Shah Jeera and the balance whole garam masalas. Fry for a few seconds before adding the cashew nuts. Stir for 1/2 a min.
• Add the onions and stir for a minute.
• Add the chopped ginger and garlic and stir for a minute.
• Now add the tomato cubes and mix in for 1/2 a minute.
• Add the Kashmiri chilies & the salt.
• Mix well and then add a cup of water.
• Cover & cook for 15-20 mins till the tomatoes and onions are soft.
• Set aside to cool and then blend it in a grinder adding little water if required.
• Strain this gravy into a bowl to get a smooth creamy texture. Set aside.
• Cut the paneer into cubes.
• Dry roast the Kasuri Methi and crush it with hand into a rough powder.

Process:

• Take a kadhai and heat 20 gms butter.
• Add a bay leaf and turn it in the butter.
• Add the Kashmiri Chilli powder and then the Turmeric powder. Mix it well for a 1/2 a minute.
• Now add the blended gravy and mix it well with the masalas.
• Let it come to a boil and then cook on medium for around 5-7 mins.
• Lower heat to minimum and add the milk slowly stirring it continuously.
• Cook on low for 2-3 mins while stirring.
• Now add the crushed Kasuri Methi powder and mix it well.
• Add the paneer cubes and mix them.
• Add the cream & mix it well.
• Cover and simmer for 2-3 mins.
• Serve hot with roti or naan.