Shahi paneer... One of the richest North Indian gravies I have known..
(reposted for Sanghi's event)
3 tsp oil1 onion
1 inch ginger, 3-4 green chillies
1 clove garlic (optional)
1 (8 oz) tomato sauce can or 3 tomatoes pureed (make sure that the tomatoes are almost twice that of onions when pureed)
1 tsp shahi paneer masala (you can substitute this with 1 tsp garam masala, 1/2 tsp coriander powder and 1/4 tsp cumin powder)
1 tbsp dried kasuri methi
Salt to taste
1 1/2 cups milk
1/2 cup chopped cashews.
1 tbsp sour curds
2 tsp sugar
Chopped coriander for seasoning
200 gm panner slab
oil for frying paneer
Soften paneer by soaking the slab in hot water. Cut into long pieces and shallow fry in hot oil till golden brown. Drain out excess oil.
Soak cashews in milk and keep aside.
Grind ginger, garlic (optional), green chillies, onions together to a fine paste. Add oil in a kadai, add the onion paste. Saute till dry or oil separates.
Add tomato sauce/ pureed tomatoes. Stir in chilli powder, salt, shahi paneer masala, kasoori methi and saute till dry or oil separates.
Grind the cashew-milk mixture in a mixie and transfer this to the gravy in the kadai. Mix till smooth gravy is achieved.
Add curds/ yogurt and sugar. Check for salt.
Add the paneer cubes and simmer for a few minutes. Dilute with 1/2 cup water if desired. Garnish with chopped coriander leaves. Serve with Naan/ Kulcha/ Chapathi/ Rotis.
This entry goes to Sanghi's FIL Milk event