Shahi Paneer

Olla lovelies, I'm back with a new guest for February.  I'm inviting our lovely friend Priya , met her through talk beyond cooking Facebook. She's going to share us a beautiful dish called " Shahi Paneer". Some of us might be wondering what's Shahi Paneer? I myself was wondering what was it! did some research through it and check with Priya before posting it. It would a great to know that my readers understand what it meant..

"Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Nepalese Cuisine, Indian cuisine and Punjabi cusine originated in Nepal. It is mainly eaten with roti, chappati or other breads" This is the first time I'm guest blogging for

my wonderful friend Shazana and thank you for this opportunity.

ingredients:

Paneer/Cottage cheese - 200gm

1 Finely chopped Onion

Tomato Purée - 1 cup (Pulse 3 tomatoes until smooth for purée)

Grated Ginger - 1 tsp

Chopped Garlic - 1 tbsp

Chopped Cashews - 1/3 cup

Fresh Cream - 1/2 cup ( I used Amul low-fat cream)

Dry Fenugreek leaves/Kasuri methi - 1 tsp

Garam Masala - 1 tsp

Red chilly Powder - 1/2 tsp

Turmeric Powder - 1/4 tsp

Shahi Jeera/Caraway seeds - 1/2 tsp

Sugar - 1 tbsp

Salt to taste

Cooking Oil - 1 tbsp

Coriander leaves for garnishing

Method:

1) Add chopped onions,ginger, cashews and garlic in a pan along with

some water and boil it until onions are soft. Let it cool down and add

to your blender and blitz it and keep it aside.

2) Add 1 tbsp oil frying pan and when oil is warm add shahi jeera

saute for few seconds.

3) Now add onion paste and saute for few minutes till oil separates

from the gravy.

4) Add tomato purée, garam masala, turmeric powder, sugar, red chilly

powder and mix it well. Lower the flame and let it cook for 2 minutes.

5) Now add cream and mix well. Always blend the cream for few minutes

before adding.

6) Add paneer cubes and some water if you feel the gravy is too thick

and mix. Now add salt and cook it on low flame for 2 minutes.

7) Add dried fenugreek leaves and cardamom powder and mix it well.

Transfer into a bowl and add some cream and coriander leaves for

garnishing.

You can serve this dish either with rice or tandoori roti/naan.

I hope you'll enjoy this beautiful recipe by my dear Priya. Thanks Priya for being the monthly guest, glad to have you around :)