PANEER COOKED IN CASHEW SAUCE / SHAHI PANEER

Ingrediants:

Paneer-1 packet cubed

Onion-1 chopped finely

Tomato-3 pureed

Cashew- 1/4 cup

Milk-1 cup

Garlic-1 tblspn minced

Ginger-1 tblspn minced

Red chilli powder-1 tsp

Garam masala powder-1 tsp

Coriander powder-2 tsp

Cumin seeds-1 tsp

Coriander leaves-for garnishing

Oil-2 tblspn

Salt to taste

Sugar-1 tsp

Method:

Soak the cashew pieces in milk for 15 min and make it into a smooth paste.

Fry the paneer pieces in oil till golden and set that aside.

Heat oil in a kadai and add cumin seeds..let it splatter

Add in onions and cook till golden brown.Add in ginger and garlic and cook for 2 min.

Pour in the tomato puree and cook till oil separates.Season with salt and sugar.

Add in red chilli powder,coriander powder and mix well.

Add in the cashew paste and pour 1 cup of water.Cook this in a slow flame till oil separates.Stir often to prevent it from sticking to the bottom.

Add in the paneer pieces and mix well.Cook for 5 min on a slow flame.Sprinkle some garam masala powder over it.

Garnish with coriander leaves and mix well

Pictorial:

Grab your ingrediants

Soak cashews in milk and grind it

Fry paneer in oil till golden

Crackle cumin,Add onions,tomatoes,ginger,garlic

Cook till oil separates..Add spices and mix well.Pour in cashew paste and mix well

Add paneer pieces and mix well

Sprinkle with garam masala powder..

Garnish with coriander leaves and mix well

SERVE

2. SHAHI PANEER | PANEER RECIPES

INGREDIENTS

Paneer, cubed1 cup

Onion `1

Tomato4

Green chilli1

Ginger1 inch

Moti elachi2

Red chilli powder1 tsp

Garam masala powder1/2 tsp

Pepper powder1/2 tsp

Milk1/4 cup

Tomato sauce1 tblsp

Oil/ghee3-4 tblsp

Saltas needed

Coriander leaves2 tblsp

Method1. Cube onion and tomato,chop ginger,green chillies. Heat a pan with a tblsp of oil/ghee and add moti elachi,green chilli and chopped ginger followed by onion. Fry till transparent. Add chopped tomatoes and cook covered until mushy.

2. Cool and blend in a mixer and strain it. Mean while boil water and keep the paneer immersed in the hot water until use.

3. Heat pan with remaining oil/ghee and add the strained mixture. Add tomato sauce,salt,red chilli,garam masala,pepper powders.

4. Fry till oil separates and forms like a thick paste.Add paneer cubes drained from water.

5. Add milk slowly with constant stirring and heat in low flame for 2-3 minutes. No need to boil for more time.

Garnish with the chopped coriander leaves and serve as accompaniment forrotior mild pulavs.

Notes Do strain the mixture after grinding(step 3) .

The moti elachi has too much of fragrance,so 2 alone can make your gravy smell rich!

You can use thin cream in place of milk.

Web Site: http://www.rakskitchen.net/2011/09/shahi-paneer-paneer-recipes.html