A spicy and creamy restaurant style shahi paneer recipe prepared in yellow tomato gravy, have it with tandoori roti and naan, or with steamed rice or jeera rice.
Preparation time: 15 mins
Cooking time: 30 mins
Total time: 45 mins
Ingredients: (1 cup = 250 ml)
- 250 gms Paneer
- 1 inch Ginger
- 2 Green Chillies
- 2 tbsp Cashew nut
- 2 green cardamom
- 1 inch cinnamon
- 1 bay leaf
- 1 tsp cumin seeds
- 1 tbsp coriander powder
- ¼ tsp turmeric powder
- ½ tsp kashmiri red chilli powder
- ½ tsp garam masala
- 1 tbsp kasoori methi
- 2 tbsp milk
- 1 tsp sugar
- Salt to taste
- 2 tbsp chopped coriander leaves
- 2 tbsp ghee or refined oil
- 1 tsp charmagaz
- 2 tomatoes
- Cut the paneer into small cubes and keep aside
- Soak the cashew nuts and charmagaz for 10 to 15 minutes and then grind them to a fine paste with 2 tbsp of milk with the help of BOSS All Time Mixer Grinder. Keep aside.
- Boil the tomatoes and ginger for 5 minutes and let it cool. Once cool peel the tomatoes and puree it along with ginger and green chillies. Keep aside.
- Heat oil/ghee in a khadai or pan. Add the bay leaf and cumin seeds. Once the cumin starts to splutter, then add the tomato, ginger and green chilli puree to it. Fry till the raw smell of tomatoes are gone, and then add turmeric powder, coriander powder, red chilli powder, and salt. Cook till the oil leaves the side of the pan.
- Now add slowly the kaju charmagaz paste to it and mix everything well for 2 to 3 minutes.
- Add 1 tsp sugar and 1 cup of water and cook on slow flame till the desired consistency of gravy is achieved.
- Slightly dry roast kasoori methi and with the help of your palm, crush them to fine powder.
- Now fold the paneer cubes slowly to the gravy, add garam masala and crushed kasoori methi to it and cook on slow flame till another 2 to 3 minutes. Turn off the flame and garnish with chopped coriander leaves.