Recipe Link : https://www.tarladalal.com/Sha....hi-Paneer-Shahi-Pane


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Shahi Paneer

Preparation Time: 15 minutes.
Cooking Time: 14 minutes.
Soaking Time: 30 minutes.
Makes 3 servings.

Ingredients

For the sautéed paneer
1 cup paneer cubes (cottage cheese)
½ tsp chilli powder
¼ tsp turmeric powder (haldi)
Salt to taste
1 tbsp oil

For the shahi gravy
1 tbsp poppy seeds (khus-khus)
1 tbsp chopped cashewnuts (kaju)
2 tbsp milk
½ tsp ginger paste
½ tsp garlic paste (lehsun)
1 ½ tbsp ghee
½ cup grated onions
2 sticks cinnamon (dalchini)
2 bayleaves (tejpatta)
2 cloves (laung / lavang)
1½ tsp chilli powder
1 cup fresh tomato pulp
½ tsp garam masala
½ tsp cumin seeds powder (jeera)
½ tsp coriander powder (dhania)
Salt to taste

Other Ingredients
1 tbsp fresh cream
½ cup boiled green peas

For the garnish
1 tbsp finely chopped coriander (dhania)

For the sautéed paneer
1. Combine the paneer, chilli powder, turmeric powder and salt in a
deep bowl and toss well.
2. Heat the oil in a broad non-stick pan, add the paneer mixture and sauté on a medium flame for 3 minutes. Keep aside.

For the shahi gravy

1. Combine the poppy seeds, cashewnuts and milk in a bowl, mix
well and keep aside to soak for 30 minutes.
2. Add the ginger and garlic paste and blend in a mixer to a smooth
paste. Keep aside.
3. Heat the ghee in a deep non-stick pan, add the onions and sauté
on a medium flame for 3 minutes.
4. Add the cinnamon, bayleaves and cloves and sauté on a medium
flame for 30 seconds.
5. Add the chilli powder and ¼ cup of water, mix well and cook on a
medium flame for 1 minute.
6. Add the tomato pulp, garam masala, cumin seeds powder and
coriander powder, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the prepared paste, salt and ¼ cup of water, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.


How to proceed
1. Add the green peas, sautéed paneer and fresh cream in the prepared shahi gravy, mix gently and cook on medium flame for 2 minutes, while stirring occasionally.
2. Serve immediately garnished with coriander.