Shahi Paneer ,as the name says is a rich creamy gravy with royal ingredients like nuts, raisins,cardamom and saffron.Addition of thick curd makes the gravy creamy with little sourness.As curd is added we need not add tomatoes for it might make the gravy more sour and tangy.
Very simple and easy side dish recipe that goes well rotis and naans.You can also use butter to saute and cream at the end for extra flavour and richness.Finally ,you can garnish them with either coriander leaves or kasoori methi before serving.

PREAPARATION TIME : 10 MINS

COOKING TIME : 25-30 MINS

SERVE : 3-4

INGREDIENTS

TO SOAK AND GRIND

8 cashews

5 raisins

6 almonds

TO BOIL AND GRIND

4 cloves garlic

2 inch ginger

2 onions

OTHER INGREDIENTS

200 g paneer

1/4 tsp shahi jeera

2 cloves

1 bay leaf

2 cardamom

1 green chilly (slit)

2 tbsp oil / ghee / butter

1/4 tsp turmeric powder

2 tsp chilli powder

1 tsp garam masala powder

3/4 cup fresh curd

A pinch of saffron (soak in 1 tbsp water for 1/2 an hour)

1 cup water

Salt to taste

1 tsp kasoori methi (or)

1 tbsp coriander leaves

METHOD

Soak the nuts and raisins in 2 tbsp water for an hour.Boil the garlic ,ginger and onion in 3/4 cup water for 3 mins.Switch off the flame and grind both the soaked and boiled ingredients in your mixer to a smooth paste.

Heat oil in a pan,add cloves,cardamom,cinnamon,bay leaf and shahi jeera.Now add the ground paste,turmeric powder,chilly powder,garam masala powder,salt and saute for 3 mins in low flame.

Then add curd,3/4 cup water and cook for 10-13 mins in low flame or until oil separates.

Add the saffron,paneer pieces and kasoori methi.Give it a good mix and switch off the flame.

Serve them hot with rotis and naans.