Shahi Paneer

Shahi Paneer

Ingredients 

1. Paneer 300g

2. Cumin seeds 1/2 tsp

3. Whole garam masala(3 cloves, 2 cardamoms, 2" cinnamon stick & 1 bay leaf)

4. Onions 1 medium-large & 1 medium

5. Ginger paste of 2" ginger

6. Garlic paste of 4 garlic 

7. Green chilli paste of 4 chillies

8. Cashew nuts 16-18 whole cashews

9. Garam masala 1/2 plus a pinch more tsp 

10. Cardamom powder 1/4 tsp 

11. Well beaten yogurt 1/2 cup

12. Fresh cream 1/2 cup

13. Saffron soaked in milk 

14. Salt 

15. Water 1 cup

16. Oil 2 tbsp
17. Sugar a pinch

Method Of Preparation 

1. Cut paneer into cubes. Soak them in hot boiled water.

2. Slice the onions & boil them in water for 10 minutes or till the onions become soft.

3. Soak cashew nuts in hot water for 10 minutes.

4. Soak saffron strands in milk & keep it aside.

5. Once the boiled onions are cooled, drain the water & put the onions in a blender along with the soaked cashews(discard the water used for soaking the cashews) & blend them together until you get a smooth mixture.

6. Add oil in a pan. When the oil gets hot, add cumin seeds. When it splutters, add the whole garam masala. When it releases the aroma in the oil, add the ginger garlic green chilli paste & sauté for a minute. Cook on a low flame. Do not cook on high flame.

7. Now add the ground onions & cashew nuts mixture & on a low flame, sauté till the mixture loses the raw smell of the nuts &all the water content in it & it starts leaving the sides of the pan. You need to sauté until you start getting a nice flavor from the mixture. Make sure the mixture doesn't get browned or burnt so cook on a low flame. 

8. Now add the salt, garam masala & cardamom powder & sauté for a minute or two.

9. Add the yogurt & stir well till all the water in the yogurt gets absorbed.

10. Add water & let it simmer on a low flame for 5 minutes. Do not simmer till all the water dries out. There should still be water when you add the paneer. If there's no or very less water while adding paneer, then add some more water to the dish. There should be enough water content in the dish when u turn off the gas as the dish thickens a while after cooking.

11. Drain the water out & the paneer & the cream & cook for a minute. 

12. Add sugar and the saffron threads along with milk & stir. Turn off the gas.

13. After turning off the gas, keep it covered for 5 minutes.

14. Garnish with saffron threads or coriander leaves

15. Serve hot with roti/naan/phulkas.

16. After you add the saffron soaked milk & the threads the dish should attain a mild yellow color(see picture below)

Notes

1. This s a very rich, creamy & silky dish. It is not at all going to be spicy. It will be creamy & a little sweet. 

2. The dish needs to be white or a mild yellow(from the saffron).

3. Do not add any other masalas to the dish except the above mentioned ingredients.

4. The dish needs to be a little thick & not watery. Do not mind if the dish is not thick when you turn off the gas, it will thicken a while after cooking.

5. Feel free to increase or decrease the quantity of water.

6. You can add more cashews if you want to.

7. Always cook on low flame. Do not let any of the spices to brown or darken. 

8. You may add a drop of kewra drops/essence for flavor if you wish to