Shahi Paneer

Step 1

Heat kadai and add 1½ tbsp butter. Let butter melt.

Step 2

Add 1 black cardamom, 3 green cardamoms, 5 cloves, ½ tsp black pepper, 1 bay leaf, 1-2 inch cinnamon, 4 red chillies. ½ tsp cumin seeds and saute for 1 min.

Step 3

Now add 2 chopped onions, 10-12 cashews, 1 tbsp butter, 10 garlic cloves, 1 inch ginger (peeled and chopped). Cook until onions soften then add tomatoes and mix well. Add ½ cup water and ½ tsp salt, cover with lid and cook until everything is soft. Let it cool down completely. Remove cinnamon and bay leaf before making paste.

Step 4

Transfer mixture in mixer jar. Add 2 tbsp curd ( whisked) and blend to smooth paste.

Step 5

Heat 1 tbsp butter in kadai. Add 1½ tsp coriander powder, 1 tsp cumin powder, 1½ tsp kashmiri red chilli powder, ½ tsp turmeric. Mix spices well together. Saute until you start to smell the aroma of the spices. Do not overcook or you'll burn the spices.

Step 6

Add prepared onion tomato paste in kadai and mix well. Keep heat on low. Stir for 3-4 min. Add ½ cup water and cook for 4 min. Add 1 tbsp curd (whisked), ½ tsp salt and ½ cup water. Cover the lid and cook for 7-8 min.

Step 7

Keep stirring occasionally. Add 200 gm paneer in kadai, 1 bowl kesar milk, ½ tsp kasuri methi and ½ tsp garam masala. Mix very well. Cook for 5 min or until the gravy thickens.