SHAHI PANEER

Ingredients 

 - 1 1/2 cups Paneer , soak in warm water for 15 mts

- 1 onion , blanched and pureed
 - 1 Tomato large, blanched and pureed

 - 2 tsps (2 green chilies + 1/2 piece ginger)

 - 1Bay leaf 

- 1 "Cinnamon stick

 - 1Black cardamom 

 - 8 Cashew nuts , soaked in 1/4 cup milk and ground to a paste

 - 1/4 tspTurmeric Powder 

- 2 tbsp  fresh cream

 - 1/4 cupYogurt, thick and smooth beaten

- 1/2 tsp kasuri methi  

 - 1 1/2 oil  tbsps

 - 1 1/2 Ghee tbsps

 -Coriander leaves , for garnish

  -Salt to taste

Dry roast few minutes  and grind to a fine powder:

 - 1 tsp Coriander Seeds

- 3 Green cardamoms

 - 6 Black peppercorns

- 1 Clove
- 1/2 Cinnamon stick

Method

Blanch the onions and grind to make a paste. Blanch  tomato,  and grind to a paste. Set aside.

Grind cashew nuts along with the milk to a smooth paste and set aside.

Heat oil and ghee in a heavy bottomed vessel. Once hot, add the bay leaf, cinnamon and black cardamom. Add the ground onion paste and saute for 6 mts.

Add ginger-green chilli paste, turmeric powder and kasuri methi and saute for 4-5  mts. Add the tomato puree and cook for 5 -6 min 

Add the cashew nut paste, mix well and cook for a mt. Add the beaten curd and mix well. Add a cup of water and allow to simmer on low flame for 4-5 min

Add paneer cubes and mix gently. Simmer for 8-10 minutes and add the ground garam masala powder and mix. Finally add the fresh cream and mix. Turn off the flame and allow to rest for 15 mts curry.

 Garnish with fresh coriander leaves and serve warm with kulcha, butter naan, roti