Shahi Paneer

Ingredients

• 1/2 cup raw cashews
• 400g paneer, cut into cubes
• 2 tbsp ghee, divided
• 1 bay leaf
• 1 cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 1 tsp cumin seeds
• 1 onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 green chili, chopped
• 2 tomatoes, pureed
• 1 tsp Kashmiri chili powder
• 1/2 tsp ground turmeric
• 1 tsp garam masala
• 1 tsp kasoori methi (dried fenugreek leaves), crushed
• 1/4 cup heavy cream
• Salt
• Chopped cilantro, to serve

Before you cook

• Soak the cashews in hot water for 20 minutes, then drain.
• Cut the paneer into cubes.
• Puree the tomatoes.
• Finely chop the onion.

Steps

1. Blend the drained cashews with a few tablespoons of water into a smooth paste.
2. Heat 1 tablespoon of ghee in a skillet over medium heat.
3. Fry the paneer cubes for 2 minutes, turning, until lightly golden on the edges.
4. Lift the paneer out and set it aside.
5. Heat the remaining ghee in the same pan over medium heat.
6. Add the bay leaf, cinnamon stick, cardamom pods, cloves and cumin seeds.
7. Fry the whole spices for 1 minute, until fragrant.
8. Add the chopped onion and cook for 8 minutes, until deep golden.
9. Stir in the ginger-garlic paste and green chili and cook for 1 minute.
10. Pour in the tomato puree and cook for 8 minutes, until the oil starts to separate at the edges.
11. Stir in the chili powder and turmeric.
12. Add the cashew paste and 1 cup of water.
13. Simmer the sauce for 8 minutes, stirring, until smooth and slightly thickened.
14. Stir in the garam masala and crushed kasoori methi.
15. Add the fried paneer cubes to the sauce.
16. Simmer gently for 3 minutes, stirring softly so the paneer stays intact.
17. Stir in the cream and season with salt.
18. Garnish with chopped cilantro before serving.