Shahi Paneer

Ingredients

• Ghee (2 tablespoons)
• Cumin seeds (1 teaspoon)
• Onion (1 large, finely chopped)
• Ginger (1 inch, grated)
• Green chili (1, slit)
• Tomatoes (2 large, pureed)
• Cashews (1/2 cup, soaked in warm water for 30 minutes)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Salt (to taste)
• Paneer (400 grams, cut into cubes)
• Fresh cream (1/4 cup)
• Garam masala (1/2 teaspoon)
• Fresh coriander leaves (for garnish)

Instructions

1. In a heavy-bottomed pan, heat the ghee over medium heat. Add the cumin seeds and let them splutter.
2. Add the finely chopped onions and sauté until they turn golden brown, stirring occasionally to prevent burning.
3. Incorporate the grated ginger and slit green chili, sautéing for an additional minute until fragrant.
4. Pour in the tomato puree and cook until the oil separates from the masala, stirring occasionally.
5. While the tomato mixture is cooking, blend the soaked cashews into a smooth paste using a little water if necessary.
6. Add the cashew paste to the pan, mixing it well with the tomato sauce.
7. Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook for 2-3 minutes, allowing the spices to bloom.
8. Gently fold in the paneer cubes, ensuring they are well coated with the rich masala.
9. Adjust the consistency of the gravy by adding water as needed, and let it simmer for 5 minutes so the flavors meld.
10. Finally, stir in the fresh cream and garam masala. Cook for another 2 minutes, allowing the cream to blend seamlessly into the gravy.
11. Garnish with freshly chopped coriander leaves and serve hot with naan or basmati rice.