Shahi Paneer–Paneer in Cashew based Sauce

Shahi Paneer is a rich and creamy side dish that tastes best when served hot. This is a great accompany to Naan, Chapatti, Roti or rice dishes. Shahi means royal and this dish comes with lot of richness and creaminess. Richness can be reduced if milk is substituted for cream. I have used cashews for the gravy, but you could also use almonds or a combination of almonds and cashew.

Ingredients
Paneer cut into Cubes – 1 lb.
Turmeric Powder – ¼ tea spoon
Cardamom – 2 (crushed)
Cumin Seeds – ½ tea spoon
Fennel Seeds – ½ tea spoon
Cinnamon – 1 inch stick
Bay leaves – 1
Poppy Seeds / Kasa Kasa – ½ tea spoon
Cloves - 3
Coriander Powder – 2 tea spoon
Saffron – 10 strands
Milk – 1 ½ cup
Grated Paneer – ½ cup
Coriander Leaves – ½ cup
Salt – 1 ½ tea spoon
Ghee or Butter – 2 table spoon
Onion – ½ cup (cut into 1 ½ inch cubes)
Onion – ½ cup (minced)
Tomato – 2 medium sized (cut into big pieces)
Ginger – 1 tea spoon (grated)
Garlic – 4 cloves
Green chili - 3
Cashew – 15 pieces + 2 table spoon
Cream – ¼ cup

Method
Heat ghee in a pan and add the cumin seeds, fennel seeds, cardamom, and 15 pieces cashew
Once they are well roasted, add garlic, ginger, green chili
Once they are well done, add the cubed onion and add the tomatoes when the onions are brown
Remove from heat and transfer to a blender or mixer when heat is little reduced.
Blend or grind it when the above is cool and set it aside
Heat ghee in a pan, add bay leaves, Cloves, Cinnamon and cashew and fry till the cashew turns brown
Add the shredded onions and cook till well done and add the above blended gravy
Add turmeric powder, coriander powder, and cumin powder and garam masala
Add milk instead of water to dilute it and bring it to a boil
Reduce heat and add more milk and cook in slow flame
Preheat the oven to 200 degrees C
Bake the paneer for 7 minutes or until golden in all sides and add it to the shahi paneer. Alternately you can also shallow fry the paneer in a tawa.
Add cream and allow it to come to a simmer. Make sure to stir to avoid the cream getting curdled.
Add milk to saffron and add it to the gravy once it is well mixed.
Mix it well and remove from heat.
Add coriander seeds to garnish
Add the grated paneer and now it is ready to be served.
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Sending this to Cook Like a Celebrity Chef, WTML, Gayathri's page, Kid’s delight, Let’s cook for Kids, Foodabulous, Taste of Tropics – Ginger, What is with my Cuppa, WTML, hosted by Shruti, Know your Dairy – Paneer, Jagruti,s page,