Ingredients:
Indian Cottage Cheese (Paneer) - 1/2 kgs (approx. 1-1/2 cups cubed)
Cream - 1/2 cup (Full Fat or Skimmed)
Milk - 1/2 cup (Full Fat or Skimmed)
Cashewnuts - 10 + 4 roasted
Tomatoes - 2 Pureed
Onion - 1 Pureed
Garlic - 2 cloves
Green chili - 1
Ginger - 1/4 inch size
Oil - 4 tablespoons
Cumin seeds (jeera) - 1 teaspoon
Asafetida (hing) - a Pinch
Coriander powder (dhania) - 1 tbspoon
Turmeric (haldi) - 1 tspoon
Red chili powder - 1 tspoon or to taste
Garam masala - 1/2 tspoon
Salt - to taste
Coriander (hara Dhania) - 1 tbspoon finely chopped for garnishing
Method:
Grind cashews into powder-like consistency. Keep aside.
Puree Onion,Tomatoes,Garlic,Green chili and Ginger. Keep aside.
Add oil in a pan, Increase heat to medium-high. Add cumin seeds to the oil and as they crack, add asafetida. Stir for a few seconds.
Add Puree mix, Coriander powder, Turmeric and Red chili powder. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
Add Cashew powder and Cream. Cook for another minute then add 1 cup of water and salt and bring to boil.
Add paneer cubes and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
Remove from heat, add garam masala and chopped corianderb. Mix gently, cover the pan and let it sit for a couple of minutes.
Shahi paneer tastes best if it is served hot with Rice and Parantha.
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