Well, this is one of the first recipes that I learnt to cook from a friend’s mother. She made some amazing Shahi paneer. Back then, hardly did I know that I would come about loving cooking so much and that I would have my own blog one day!
Since the time my friend has put me on a low-carb diet, I try and find recipes that involve less of carbohydrates. Trust me, the amount of cream and gravy in this dish is no consolation to my ever increasing weight, but yea! It does not involve carbs. :p
Now, you may ask – what is so different about this recipe from other paneer recipes like paneer butter masala, paneer kadai etc. So, let me tell you that there are some marked differences in all of them. However, I do not fully understand them as yet. I do plan to catch hold of some Punjabi friend’s mom or a chef who understands the differences because frankly, I love paneer (cottage cheese) in it’s various forms and would love to cook it!
- 200 gms paneer (Cottage cheese)
- 7-8 medium sized tomatoes
- 3-4 onions
- 1/4 bowl cashews (you can increase the quantity as per your taste)
- 1/2 cup heavy cream / malai
- 6-7 garlic cloves
- 2-3 green chillies
- 1 small piece ginger
- 2-3 cinammon sticks
- 4-5 cloves
- 2 bay leaves
- 1.5 tspn cumin seeds
- 1 tspn mustard seeds
- 1 tspn turmeric powder
- 2-3 tspn coriander powder
- red chilli powder (as required)
- 2-3 tspn garam masala powder
- Salt to taste
- Oil for frying
- Soak the cashews in warm water and keep aside. (We will crush them later.)
- Chop the onions and tomatoes into large cubes. (We have to crush them in a grinder so no need to dice them fine. )
- Heat 2 - 3 tspn oil in a pan and add the cinnamon sticks and cloves.
- Add the chopped onions and saute them till they change color slightly. Take them out in a bowl and let them cool.
- Again heat about 2 tspn oil and add the tomatoes for sauteing. Let them cook till they are just a little mushy. When done, take them out in a bowl and let them cool.
- Crush the onions and tomatoes separately in a grinder and take them out in a bowl.
- Crush the ginger, green chillies and garlic together and keep the paste aside.
- Crush the cashews and make a paste out of it. (A little water will be required to make a fine paste from the soaked cashews.)
- Heat about 3 - 5 tspn oil in a pan and add cloves, cinnamon and bay leaves.
- After a few seconds, add mustard seeds and let them splutter. Now add the cumin seeds and let them saute for a few seconds.
- As soon as the cumin seeds change slight color and splutter, add the ginger garlic and chilli paste. As soon as the garlic starts giving out a strong smell, add the crushed onions and salt. Saute the onion paste till properly cooked.
- Now add the crushed tomatoes and mix well.
- Add all the dry spices and stir well. Cover the gravy with a lid and let it cook till the oil separates from the sides of the gravy.
- Now add the cashew paste and cream and stir well.
- Chop the fresh paneer into cubes and add them to the gravy. Let it simmer again for about 3-4 mins.
- Add in kasuri methi or coriander leaves - whichever you like and serve hot with parathas!
Oh, don’t forget to add a dollop of cream and butter while serving – it is just out of this world! 😀