Earlier I have prepared many dishes with Paneer but this is the first time I made” Shahi Paneer” at home. Generally people use heavy cream to add richness to the dish but I have substituted cream with semi skimmed milk + cashew-almond based base. I have used few saffron strands in the gravy and for garnishing. If you don’t have them handy you can ignore saffron.
Cashew-Almond Paste :
- Soak 20 almonds and 15 cashews in a tbsp of warm milk for about 15 minutes.Grind them to a smooth paste.
- The paste will be very thick. Add a cup of milk in the paste, mix it well and keep aside.
Onion-Tomato Puree :
Saute a tablespoon of chopped garlic in a non-stick frying pan.
Add chopped onion (1 no) and chopped tomatoes (3 nos.)
Add a slit green chilli and keep sauteing for about 5 minutes.
Let them mixture gets cooled down. Grind it to a smooth puree.
Ingredients For Gravy :
Paneer – 250gms.
Onion – 1.
Tomato – 1.
Ghee/Butter – 1/2 tbsp.
Cinnamon,bay leaf – 1 each.
Cloves,Elaichi – 4 each.
Salt – a pinch.
Chilli Powder – 1/2 tbsp.
Coriander Powder – 1/2 tbsp.
Garam Masala – 1/2 tbsp.
Kasuri Methi leaves – few.
Semi-Skimmed milk – 1/2 cup or cream – 1/2 cup.
Method of Preparation :
First cut paneer into cubes and soak them in warm water for about 15 minutes. This will ensure that the store bought cubes become softer in few minutes.
Heat ghee in a pan and throw in the masala spices.
Keep sauteing until you get a nice aroma and finely chopped onions.tomatoes (this adding of chopped onion,tomato is totally option. If you want you can skip this step)
at this stage add the onion-tomato puree.
Now start adding all the dry powders together. Let the whole mixture for about 10 minutes.
Add salt and once you see the oil starts leaving from the pan add almond-cashew paste.
Mix everything well. Adjust seasoning and add the half cup of milk.
Keep stirring until a thick gravy is formed.
Drain water, pan fry the paneer cubes until golden brown and then you add it to the gravy.
Garnish with saffron strands and serve hot with roti/pulkas.