Shahi Paneer

INGREDIENTS

For onion tomato puree: 1 tbsp butter 2 pods cardamom 1 inch cinnamon stick 1 pod black cardamom 3 cloves 1 onion (sliced) 3 cloves of garlic 1 inch ginger (chopped) 2 tomatoes (chopped) 1 cup water 1 tsp salt For curry: 1 tbsp butter ½ tsp cumin seeds 1 bay leaf ¼ tsp turmeric 1 tsp kashmiri red chilli powder (less spice variety) ¼ cup double cream 200g paneer (cubed) Few threads saffron (optional) ½ tsp dried fenugreek leaves (known as kasuri methi) ¼ tsp garam masala ¼ cup coriander Leaves (chopped)

METHOD

1. Firstly, in a pan, heat 1 tbsp butter and saute 2 pods cardamom, 1 inch cinnamon,1 pod black cardamom and 3 cloves.

2. Now add 1 onion, 3 clove garlic and 1 inch ginger.

3. Saute slightly until onion softens.

4. Further, add 2 tomato and saute slightly.

5. Also, add 1 cup water and 1 tsp salt. Mix well.

6. Cover and boil for 20 minutes.

7. Cool completely and transfer to a blender. Blend to a smooth paste without adding any water.

8. Sieve the puree making sure the puree is smooth and silky. Keep aside.

9. In a large pan, heat 1 tbsp butter and saute ½ tsp cumin seeds and 1 bay leaf. 10. Keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder.

11. Saute slightly until the spices turn aromatic.

12. Add in the prepared tomato-onion puree and mix well.

13. Further, add ¼ cup double cream and mix until everything is well combined.

14. Add in the cubes of paneer, a few threads of saffron (optional) and mix well.

15. Cover and simmer for 5 minutes or until the flavours are absorbed well.

16. Now add ½ tsp dried fenugreek leaves (kasuri methi) and ¼ tsp garam masala. Mix well.

17. Finally, garnish with chopped coriander leaves and drizzle some cream.

Enjoy Shahi paneer with garlic naan or basmati rice.