Here's another delicious rich and sinful Shahi Paneer! This was so good that I have already made this couple of times. I know this looks more like Paneer Tawa Masala, but the ingredients and method is different.
The first time I made was when I was making non veg for the rest of the family. However after seeing this, kids wanted to eat only this and not the non veg. Konda's birthday party was quite hectic with her friends coming over and the whole house full of people. I couldn't make the cake as I had planned on Homemade Burgers. Making the cutlets was quite tedious. All that vanished with everybody enjoying it.
I leave you to enjoy the sinful gravy, while I take off.
Oil - 2 tsp
Bay leaf - 2 medium
Ginger, grated - 2"
Garlic - 3 -4 cloves
Onions - 1/2 cup minced
Onions - 1/2 cup puree
Tomato - 2 big, finely chopped
Salt to taste
Turmeric powder a pinch
Red Chili powder -1 tsp
Coriander powder - 1 tsp
Cashew paste - 6-7 nos
Milk - 1 cup
Cream - 1 tsp
Butter - 1 tsp
Homemade Paneer - 2 cups
Butter - 2 tsp
Green Chilies - 3
How to make the Shahi Paneer
In a non stick pan, heat the oil, add bay leaf and grated ginger garlic. Then add the minced onions, saute well.
When the onions start to turn colour, add the onion puree. Cook well.
Next add the tomatoes, salt and turmeric. Let the tomatoes turn mushy.
Now add the coriander powder, red chili powder. Simmer and cook for couple of mins.
Make a paste of cashew nuts, add to the gravy. After few mins, when the gravy boils, add the milk and continue cooking in low flame.
Now add a cup of water. And simmer.
Meanwhile in another pan, heat the butter, add paneer cubes, slit green chilies, toss till paneer turns golden.
Add this to the gravy, cream and simmer for 5 mins. Remove.
Serve with Naans
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