INGREDIENTS
Shahi Paneer
Servings - 2-3
INGREDIENTS
Butter - 50 grams
Diced onions - 75 grams
Dry red chili - 3
Diced tomatoes - 100 grams
Cashew - 50 grams
Water - 100 milliliters
Yogurt - 50 milliliters
Olive oil - 2 tablespoons
Ginger garlic paste - 2 teaspoons
Tomato puree - 50 millliters
Salt - 1 teaspoon
Ground coriander - 1 teaspoon
Cumin - 1 teaspoon
Almond paste (optional) - 1 teaspoon
Honey - 1 teaspoon
Paneer - 250 grams
PREPARATION
1. Heat a pan over medium heat. Add butter and let it melt. Then, add diced onions and cook for about 2 minutes or until onions are soft.
2. Mix in dry red chili, diced tomatoes, and cashew. Stir well and add water. Stir again and cook for another 2 minutes.
3. Remove the pan and let it cool down. Once it cools down, add it in a blender with yogurt. Blend really well or until it is smooth. Set aside.
4. Heat a clean plan over medium-low heat and add olive oil. Once oil is heated, mix in ginger garlic paste and stir for a few seconds. Stir in the tomato puree before adding the prepared sauce. Simmer for 2 to 3 minutes.
5. Adding salt, ground coriander, cumin, almond paste, honey, and paneer. Stir and simmer for 5 minutes.
6. Serve with rice and/or bread and garnish with cilantro.Enjoy