Shahi Paneer

Shahi Paneer

Servings: four to six
Preparation time: 45 minutes

Ingredients

Paneer: 250 gram

Curd: one fourth cup, beaten

Cream: three table spoon

Milk: half cup

Tomatoes: two to three, finely chopped

Onions: two, finely chopped

Ginger: half inch, chopped finely

Green chilies: two finely chopped

Green Cardamom: three, crushed

Tomato sauce: two table spoon

Garam masala: one tea spoon

Kaju paste: two table spoon

Badam paste: two table spoon

Turmeric powder: one tea spoon

Ghee or butter: three table spoon

Salt: according to taste

For garnishing

Coriander leaves: Two table spoons finely chopped

Grated paneer: two table spoon

Method

In a pan take two table spoon of ghee or butter and add onion, ginger cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.

In the pan again melt two table spoon of butter and add the smooth paste of onion and ginger, finely chopped tomatoes, salt and all the spices. Sauté for about ten minutes on medium flame.

Now add kaju paste, badam paste and whipped curd and tomato sauce. Bring the mixture to a boil.

Add half a cup of milk and paneer cubes to the curry. Make sure that you don’t add water to the mixture. The consistency of the curry in shahi paneer is always kept thick. If you find the consistency too thick then you can add water but then make sure that it is not more than one fourth cup. Stir and bring it to a boil. Make sure that the consistency of the curry is thick.

Finally add cream. Heat for about two minutes. Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.

Pour the curry in the serving dish.

Garnish with chopped coriander and grated paneer. Serve hot with butter Nan or chappati.