Shahi paneer recipe

Ingredients

• Cashew nuts

  Nuts, raw

  ¼ cup or 34g

• Water

  Plain, clean water

  ¼ cup or 59g

• Onions

  Raw

  1 medium or 110g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Garlic

  Raw

  2 clove or 6g

• Cardamom

  Spices

  ¼ tsp, ground or 0.5g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Cottage cheese

  Creamed, large or small curd

  7 oz or 198g

• Oil

  Larry's Giant Subs

  2 tablespoon or 200g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Salt

  Table

  1 dash or 0.4g

• Chili powder

  Spices

  1 ½ tsp or 4g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Pepper

  Spices, black

  ⅛ tsp or 0.3g

• Water

  Plain, clean water

  1 cup or 237g

• Curry Paste, Garam Masala

  Patak's

  ³⁄₁₆ tablespoons or 8g

• Heavy whipping cream

  Fluid

  300g

• Cardamom

  Spices

  ⅛ tsp, ground or 0.3g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

Directions

1. Soak the cashew nuts in a warm water for at least 15 minutes. meanwhile prep other ingredients.
2. After 15 minutes make smooth paste out of it and keep it aside.
3. Take all the paste ingredients in a pan. Add water, turn the heat on high.
4. Bring to a boil. Once it starts boiling lower the heat to medium.
5. Let it simmer for 8-10 minutes or till onions get soft and translucent. Turn off the stove and let it cool down slightly.
6. Once it is cooled, make smooth paste out of it using blender or grinder.
7. Also puree the tomatoes in the same grinder.
8. Heat the oil in a pan on medium heat. Once hot add prepared onion paste.
9. Cook till moisture evaporates, about 4-5 minutes.
10. Then add tomato puree. Stir well and let it cook.
11. Cook till all the moisture evaporates and oil starts to ooze out from the sides. Do stir in between.
12. Add salt, black pepper powder, red chili powder and coriander powder.
13. Mix well and cook for a minute.
14. Now add cashew nut paste and mix.
15. Immediately add water, otherwise it starts to stick to the pan because of the cashew paste.
16. Stir well and let it simmer for 4-5 minutes.
17. Then mix in garam masala and crushed kasoori methi.
18. Now add saffron strands and stir.
19. Add paneer pieces. Mix well and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed.
20. Add heavy cream. Mix and bring to a boil. Then turn off the stove.
21. Add cardamom powder and sprinkle chopped coriander leaves.
22. Mix well and it is ready to serve.

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