Restaurant Jaisa Shahi Paneer

Prep: 15 minutes | Cook: 20 minutes | Servings: 2

Ingredients

For Onion Tomato Puree

1 tbsp ghee

1 tsp cumin seeds

1 inch cinnamon

2 cloves

2 green cardamom

1 black cardamom

1 bay leaf

2 green chili

1 inch ginger, cut into cubes

3-4 garlic, roughly chopped

2 medium onion, cut into quarter

10-12 cashew nuts, soaked

4 medium tomato, cut into quarter

Salt to taste

¼ tsp turmeric

For Final Assembly

2 tbsp butter

1 tbsp kashmiri red chili powder

1 tsp coriander powder

Prepared Puree

250 gms paneer, cubed

¼ cup cream

1 tsp kasoori methi, crushed

Process

  • Heat ghee in kadhai and add all the spices, followed by green chillies, ginger and garlic. saute for a minute.
  • Now add onion, cashew nuts and saute. Do not brown them and keep translucence.
  • Add tomatoes, salt and turmeric; mix and saute for a minute. Now add ½ cup water; cover and cook on low flame for 12-15 minutes. Stir it once again and allow it to cool.
  • Now transfer this mixture into blender and blend until fine texture.
  • Now pass this curry from the strainer to get that smooth and silky texture.
  • Now heat butter in a non stick pan and add kashmiri red chilli powder and coriander powder. Saute for a minute and add prepared curry. Stir gently for a while and add paneer cubes. Add cream and sprinkle kasoori methi powder all over. Mix well and cook for another 2 minutes on low flame.
  • Before serving garnish with cream and sprinkle cardamom powder.

 

 

 

 

 

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