Ingredients
- Paneer (cubed) – 2 cups (homemade/store bought fresh/fried)
- Cashew/ Almond – 1 cup
- Onion – 1 (finely chopped)
- Ginger garlic green chili paste – 2 tbsp
- Coriander Powder – 2 tsp
- Cumin powder – 1 tsp
- Garam Masala – 1 tsp
- Pepper powder (preferably white pepper) – 2 tsp (or to taste)
- Black Cumin seeds (Shahi Jeera) – 1 tsp
- Yogurt – 1 cup
- Milk- 1 cup
- Salt – to taste
- Sugar – a pinch
- Oil – 2 tbsp
- Coriander – for garnish
How to make Shahi Paneer
- Soak the almonds/cashews in milk for 10-15 min and grind it in a blender to form a smooth paste.
- Heat oil in a pan, splutter cumin seeds and fry the onions until they start to sweat.
- Add ginger-garlic-green chili paste and cook till the raw smell vanishes.
- Add the yogurt along with cumin powder, coriander powder and garam masala to this and cook for a minute.
- Next add the cashew and milk paste. Add water as needed and bring it to a boil. (Add more water than needed as the gravy thickens considerably.)
- Add salt, sugar and pepper powder to the gravy and let it simmer for 15-20 minutes for the cashew/almond to be cooked nicely.
- Add the paneer cubes to the gravy and cook for another 5 minutes.
- Garnish with fresh coriander or with tossed cashews/almonds and serve with pulav/naan.
