Preparation

To make Nut paste:

• Grind soaked almonds and cashew into a fine paste and keep it aside.

To make Onion paste:

• Add all the ingredients of onion paste along with some water on high flame and bring it to boil.
• Let it be cooked on low flame for about 10 minutes so that the ingredients turn soft. Put off the flame.
• Make a fine paste of it in the mixer/grinder once it is cooled down.
• Grind the tomatoes to puree in the same blender and keep aside.

To make Shahi Paneer:

• On a medium flame, heat the oil in a pan. Add onion paste to it.
• Keep stirring in between for about 5 minutes so that all the moisture has been evaporated.
• Add tomato puree into it and again keep stirring in between so that oil leaves from the side of the paste.
• Add dry spices like chilli powder, coriander powder, turmeric and salt. Mix them very well and let them be cooked for about 1-2 minutes.
• Then add cashew-almond paste to it on a low the flame so that the paste doesn’t stick to the pan. Add some water, and cook it for another 5 minutes on medium flame.
• Add the garam masala powder along with crushed kasuri methi and give it a good mix.
• Add saffron strands and again give it a good mix.
• Now, add the cut Paneer cubes, mix it very well and let it simmer for 1-2 minutes until the time paneer is cooked.
• Here, if you wish to have your gravy more creamy, add the cream (whipped to smooth) and bring it to boil.
• Mix the cardamom powder nicely, put the flame off.
• Garnish with coriander leaves and serve them sizzling hot with Indian chapatti, Hot jeera rice or your favourite naan.

Nutrition Chart