Shahi Paneer / Cottage Cheese in Cashew Sauce  





Paneer is the Indian word for cottage cheese, and shahi is the Indo - Persian term for royal. The literal translation of Shahi Paneer is ‘Royal Paneer’ which is very appropriate name for this dish, fit for a king. It is a preparation of paneer in a thick gravy made up of milk, cream and spices. It is mainly eaten with roti or other Indian breads. I hope that you will enjoy this flavourful dish which is a restaurant favourite too..




Preperation Time: 15 min.

Cooking Time: 15 min.

Serves: 4

Ingredients


Paneer - 200gms (diced)

Onion - 2 small (diced)

Tomato - 1 small (chopped)

Ginger - 1 inch piece

Green chilli - 2 (chopped)

Cashew nuts - 1 1/2 Tbsp

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsp

Garam masala powder - 1 tsp

Kasoori methi - 1 1/2 tsp

Cumin powder - 1/2 tsp

Milk - 1/2 cup

Water - 1/2 cup (refer note)

Cream - 1 Tbsp

Oil - as required

Salt - to taste

Chopped coriander leaves - 2 tsp (to garnish)

Preparation Method


Soak cashew nuts in water for about 15 minutes.

Heat 3 tsp of oil in a pan and fry paneer cubes till it turns light golden in colour and keep aside.

Add onion, green chilli and ginger to the same pan and sauté for couple of minutes.

Add tomato and saute for about 2 - 3 minutes.

Turn the flame off and let it cool.

Grind this mixture along with cashews and 1/2 cup milk into a fine paste.

Heat 2 tsp of oil in the same pan and add this paste and sauté for about 1 minute, stirring continuously (on a low flame).

Add turmeric powder, chilli powder, garam masala powder, kasoori methi, cumin powder and saute again for about a minute.

Add 1/2 cup water (refer note), paneer, salt and mix well. Cook for about 4 - 5 minutes on a low flame till paneer becomes soft.

Then add cream and stir gently. (turn the flame to very low while you add cream).

Turn the flame off.

Garnish it with coriander leaves and serve with Roti or Naan.



Note:

Adjust the amount of water according to your desired consistency of the gravy.



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