Shahi Paneer

Step 1

First, melt 1 tablespoon of butter in a kadai and add 2 cardamom pods, 1 inch of cinnamon, 1 pod of black cardamom, and 3 cloves.

Step 2

Now add 3 garlic cloves, 1 inch of ginger, and 1 onion.

Step 3

Lightly sauté the onion until it is soft.

Step 4

Then add two tomatoes and lightly sauté.

Step 5

Add 1 cup water and 1 teaspoon of salt. Mix well.

Step 6

Cover and boil for 20 minutes, or until it completely softens.

Step 7

Transfer to a blender after letting it cool completely. Without using any water, blend until a smooth paste is made.

Step 8

Make sure the purée is silky and smooth by sieving it. put aside.

Step 9

In a large kadai heat 1 tbsp butter and saute ½ tsp jeera and 1 bay leaf.

Step 10

Add 1/4 tsp turmeric and 1 tsp chilli powder while keeping a low flame.

Step 11

Until the spices become aromatic, lightly saute.

Step 12

Add the prepared tomato-onion puree and mix well.

Step 13

Then add ¼ cup cream and mix until everything is well combined.

Step 14

Add paneer cubes, few threads of saffron (optional) and mix well.

Step 15

Cover and simmer for 5 minutes or until flavours are absorbed well.

Step 16

Now add 1/2 tsp kasuri methi and 1/4 tsp garam masala. Mix well.

Step 17

Enjoy shahi paneer with roti or garlic naan.