Experience the Rich Flavors of Shahi Paneer: A Must-Try Indian Dish

• 250g paneer, cut into cubes
• 1 cup tomato puree
• 1 cup onion paste
• 1/2 cup cashew nuts, soaked in water for 30 minutes
• 1/2 cup cream
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp garam masala powder
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Coriander leaves, chopped (for garnish)

Instructions:

1. Heat oil in a pan and add cumin seeds. Once they start spluttering, add the onion paste and sauté until it turns golden brown.
2. Add the tomato puree to the pan and mix well. Cook for 2-3 minutes or until the oil starts separating from the mixture.
3. Drain the water from the soaked cashew nuts and blend them into a smooth paste.
4. Add the cashew nut paste to the pan and mix well.
5. Add coriander powder, garam masala powder, red chili powder, turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes.
6. Add the paneer cubes to the pan and mix well. Cook for 5-7 minutes or until the paneer is well coated with the gravy.
7. Add cream to the pan and mix well. Cook for 2-3 minutes or until the gravy thickens.
8. Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.

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