Shahi Paneer

Ingredients

• Cut cauliflower (cut into small florets) 2 cups
• Potatoes (cubed into bite sized pieces) 2 medium
• Shredded ginger 2 inch
• Coriander powder (dhania) 3 teaspoons
• Turmeric (haldi) 1/4 teaspoon
• Cayenne pepper ( lal mirch) 1/4 teaspoon
• Water 3 tablespoons
• Oil 3 tablespoons
• Pinch of Asafetida (Hing)
• Cumin seeds (jeera) 1/2 teaspoon
• Green chilies, sliced in long pieces 2
• Leaves 2 bay
• Salt (to taste) 1 teaspoon
• Mango powder (amchoor) 1 teaspoon
• Of chopped cilantro (green coriander) 2 tablespoons
• Water as needed 1/4 cup

Method

• Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 1 tbsp ghee and fry the paneer cubes for around 3 minutes and keep it aside.
• Heat 2 tbsp. ghee in a pan. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
• Add tomatoes and cook for 7-8 minutes with the lid covered on the pan.
• Add curd and cook for five more minutes.
• Add 1/2 cup water and allow the contents to cool.
• Blend in a blender till smooth.
• Heat remaining ghee and add gravy.
• To this add tomato sauce, chilli powder and garam masala.
• Boil to get thick gravy.
• Now add milk, cashew nut paste and paneer. Mix well and boil for 3-4 minutes.
• Garnish with chopped coriander and serve.