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Shahi Paneer 

Ingredients 

  • 250 gms  paneer
    For gravy 
  • 4 large tomatoes, chopped
  • 1 onion, chopped
  • 1/3 cup milk or thick cream
  • 1/4 cup curd
  • 11/2 tbsp cornflour, dissolved in 1/2 cup water
  • 1 tbsp tomato sauce
  • 1/2 tsp chili powder
  • 1/2 tsp pepper powder
  • 1/2 tsp garam masala
  • 1.5 cm ginger chopped
  • 2 black cardamoms, crushed
  • 1 green chili, chopped
  • 2 tbsp ghee
  • 3 tbsp coriander leaves, chopped for garnishing
  • Salt 
Method 
  • Cut paneer into finger shaped pieces; deep fry & keep aside 
  • Heat ghee, add onions, ginger, green chili & black cardomoms; fry until the onions turn light brown. 
  • Add tomatoes, add curd, saute for some time. Remove from heat. 
  • When cool, grind to a puree, add water if needed. 
  • Add cornflour paste, stirring continuously. 
  • Add salt, chili powder, pepper powder, garam masala powder and tomato sauce. 
  • Cook till the gravy is thick. 
  • At the time of serving, heat gravy, add paneer, add the cream or milk and lastly the coriander leaves.
 
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