This shahi paneer recipe uses cashew nut based tomato gravy to bring in the rich texture and flavour.
- Heat the oil in a vessel. Add the dalchini/cinnamon and bayleaf and let it flavor the oil.
- Add the pureed onion and fry it for some time till it becomes translucent .
- Add ginger garlic paste and fry it and then add the red chilli , haldi and garam masala powder.
- Be careful and dont let the masala burn.
- Add the pureed tomato paste and leave it on slow fire for 10 minutes.
- Once the masala leaves the oil. Mix the cashewnut powder with milk and add it to the gravy with half cup of water and let it simmer for 15 minutes.
- Grind kasoori methi and cardamom seed and add the powder to the gravy along with salt and sugar.
- The gravy should not be very thick and check the seasoning and adjust it.
- Just before serving add the paneer cubes along with heavy cream and let it simmer for 2 minutes with the lid closed.
- Garnish it with green coriander leaves and grated paneer with a swirl of heavy cream.