Shahi Paneer Masala

​​Shahi Paneer Restaurant Style

• 250 gms paneer cubes
• 2 onions (boiled for 10-15 mins along with 2 cloves and pureed to a fine paste when
  completely translucent)
• 3
  tbsp oil or ghee
• 1 tsp cumin seeds (zeera)
• 2 - 3 green chillies
• 1-2 tbsp fresh cream or homemade malai
• 2 tsp ginger
• 1 tsp garlic paste
• 1 tbsp poppy seeds
• 2 tbsp tomato puree
• 10 pcs cashewnuts
• 2 tbsp curd (whipped)
• 2 tsp Zaiqa Shahi Paneer Masala
• Salt to taste
  
  

Preparation

 1.    Soak poppy seeds and cashewnuts in
warm water for about an hour and grind to a fine paste. Keep aside.

2.    Heat oil, add cumin seeds and stir
for a minute; then add chopped green chillies and ginger-garlic paste. Sauté
for a couple of minutes and then add boiled onion paste and stir fry for 3-4
mins.

3.    Now, add Zaiqa Shahi Paneer Masala
and salt; mix well. To this, add the whipped curd and cook for 3-4 min.

4.    Add cashewnut and poppy seeds paste
and tomato puree; cook on low heat for 7-8 minutes. Add some water or milk to liquify
the gravy further (according to consistency desired) and cook.

5.    Add paneer and cook for a couple of
more minutes; mix in the cream and stir well.

6.    Garnish with fresh cream and coriander
leaves. Serve with naan or tandoori roti.
​