Shahi Paneer

Directions

• 1. Soak cashews in luke warm water for 10-15 minutes.
  2. Meanwhile, heat oil in pan, add cardamom and bay leaf, let it perfume oil for 30 seconds, then add chopped onion, and ginger-garlic paste. Saute for 4-5 minutes until onions are translucent. Don't let garlic burn.
• 3. Add chopped tomatoes and half teaspoon of the salt and saute for another 5-6 minutes. Now add turmeric, red pepper powder, green chili and coriander powder and fry for 2 more minutes. Additional Notes: Mixture will start leaving oil by end of this saute step and tomatoes will almost disintegrate. (If not, then continue cooking for 2-3 more minutes)
  4. Remove pan from heat and let the mixture cool for sometime. Fish out bay leaf and cardamom pods if you don't like texture of these in gravy. Using a hand blender or food processor, fine blend/chop this mixture with yogurt to make a thick consistency paste. Also, drain cashew water and grind soaked cashews to a fine paste separately, using water as little as possible. Additional Notes: It is recommended to grind cashews separately since grinding with onion-tomato mixture might leave cashew pieces chunky. We want to grind cashews to a fine paste.
• 5. Transfer onion-tomato-yogurt mixture to the pan (heat on), Add water, cashew paste, and sugar. Simmer for 5 minutes. Add paneer and cook till gravy thickens (5-6 minutes). Taste and adjust salt. Additional Notes: Stir very gently after adding paneer, making sure not to break paneer pieces.
  6. Garnish Shahi Paneer with fresh cilantro and 1 tablespoon of heavy cream (optional, but used in traditional recipe). Serve it hot with naan or roti. Enjoy!!