SHAHI PANEER

'Shahi', the name suggests of this popular paneer recipe is a royal dish, a perfect for dinner party and would leave your guests craving for more. Cream and saffron increased its taste and flavour. This is a very rich with the cashew nuts plus yogurt in it; the result is an aromatic, creamy and semi sweet gravy with soft spongy paneer cubes. Had seen this recipe in 'Party Cooking' by Sanjeev Kapoor, made little changes according to my tastebuds. Trust me, this dish tastes divine!!!

INGREDIENTS:

400 gm Paneer (cottage cheese)
2 Large onion (quatered)
5-6 Black Peppercorns (kali mirche
2" Long Cinnamon
3 Cloves
1 Bay Leaf
2 Green Chillies, Slit
1 tsp Garlic Paste
1 tsp Ginger Paste
1/2 Cup Yogurt (thick dahi)
1/2 Cup Fresh Cream
1/4 Cup Cashew nut (Kaju) Paste
1/8 tsp Saffron (kesar)
1/4 tsp Cardamom powder (choti elaichi powder)
1/2 tsp Garam Masala Powder
1 tbsp Finely Chopped Coriander Leaves
3 tbsp Oil
Salt to taste

METHOD:

Cut paneer in 1" cubes.

Boil the onions in 1&1/2 cups water for 4-5 minutes. Drain water completely and allow to cool the onions. Grind and make a smooth paste of these onions.

Heat oil in a pan or kadai, add paneer pieces, fry lightly. Drain paneer from the oil and set aside.

On the same oil, add bay leaf, cloves, peppercorns and cinnamon. Saute till fragrant.

Add boiled onion paste and green chillies and saute for 4 minutes on low heat, colour of the onion should not change at this time. Add ginger and garlic paste and continue to saute for a minute.

Now add cashew nut paste and saute for about 3 minutes on medium heat. Mix yogurt in it and saute till water evaporates from it. Pour cream, garam masala, saffron and salt in it. Fold well, so that everything incorporated very well.

Add paneer pieces at this time and mix gently. Stir for 2 minutes on low heat. Switch off the heat now.

Sprinkle cardamom powder and coriander leaves on the top and serve hot.