Shahi Paneer

Shahi Paneer is one recipe that is made every festive occasion be it Diwali, Raksha Bandhan, or get-togethers. Its deep and creamy texture makes it well suited for celebrations. It can also be made during periods of fasting when onion and garlic are avoided. The cashew base and spicy aromatics make it feel decadent, perfect for guests and entertaining, too.

• 1 teaspoon Cumin seeds - 1 tsp
• 1 Bay leaf - 1 to be removed
• 3 Green cardamom - 3-4 pods
• 3 Black peppercorns - 3-4
• 2 Cinnamon stick - 1 small to be removed
• 3 Dried red chillies - 2 whole

• 3 Tomatoes - 3 medium chopped
• 1 Red onion - 1 medium sliced
• 6 Garlic - 5-7 cloves
• 1 inch Ginger - 1 inch piece sliced
• 12 Cashews - 12-15
• 1 teaspoon Salt - 1 tsp or to taste
• 1 tablespoon Butter - 1 tbsp
• ½ cup Water - ½ - ¾ cup
• Remove bay leaf and cinnamon stick before blending.

• ½ cup Plain yogurt whisked - ½ cup (room temp)
• 1 teaspoon Red chilli powder - 1 tsp
• ¼ teaspoon Turmeric - ¼ tsp
• 1 teaspoon Garam masala - 1 tsp
• Salt - a pinch

• 2 tablespoon Oil - 2 tbsp
• 1 tablespoon Butter - 1 tbsp
• ½ tablespoon Kasuri methi - ½ tbsp crushed
• ½ teaspoon Sugar - ½ tsp
• Water - as needed
• 200 grams Paneer - 200-250 grams cut into triangles
• 2 tablespoon Fresh cream - 2-3 tbsp for garnish