Ingredients

1 cup paneer cubes
2 large chopped onions
3 large chopped tomatoes
4 chopped garlic
1″ chopped ginger
3 tsp Fresh cream
2 tsp Canola Oil
5 Cashews
1/2 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Sabzi masala
3 tsp coriander leaves
Salt
Garam Masalas
1″ Cinnamon stick
3 Cloves
1 Black cardamom
3 Black pepper
1 Bay leaf

SHAHI PANEER

• – Add chopped tomatoes, cashew with salt in 1/2 cup of water in a deep pan.
  – Cook chopped tomatoes until soft.
  – Let the mixture cool down and keep it aside.
  – Heat 1 tbsp of ghee or oil in a deep non-stick deep pan.
  – Add bay leaf, whole garam masalas and saute for 15 seconds.
  – Add onion and saute until translucent.
  – Then add ginger, garlic and cook for 5 minutes..
• – Then add boiled tomato, cashews and cook mixture until becoming soft.
  – Let the mixture cool down and then make a smooth paste.
  – Now sieve masala .
  – Heat a pan and add 1 tbsp of Canola oil.
  – Then add red chilli powder, coriander powder, green chilli, sabzi masala, and salt.
• – Add sieved tomato onion paste and cook until gravy starts leaving oil from corners.
  – Now add fresh cream and stir well. Add paneer pieces and stir gently.
  – Let it cook for 2 minutes and then add 1 & 1/2 cups of water.
  – Boil for 5 minutes on a medium-low flame.
  – Garnish with chopped coriander leaves.
• – Shahi Paneer is ready to serve.