Shahi Paneer

Ingredients

• Paneer - 250 g
• Ghee - 3 tbsp
• Onion - 2 whole
• Ginger-garlic paste - 1 tsp
• Tomato - 2 whole
• Green chilies - 2 whole
• Red chili powder - 1/2 tsp
• Garam masala - 1/2 tsp
• Milk - 1/2 cup
• Cashew nuts - 5 whole
• Cardamom pods - 2 whole
• Sugar - 1 tsp
• Salt, to taste
• Coriander leaves, for garnish
• Grated paneer, for garnish (optional)

Instructions

1. 1Grind the cashew nuts with the milk to a smooth paste and set it aside so the flavours can meld.
2. 2Heat the ghee in a pan, add the cardamom pods and sauté the chopped onions with the ginger-garlic paste and green chilies until the onions are soft and translucent and fragrant.
3. 3Add the chopped tomatoes, red chili powder and garam masala, and cook the mixture until the oil separates from the masala.
4. 4Stir in the cashew-milk paste and mix until it is fully combined with the tomato-spice base.
5. 5Add the paneer cubes and salt, bring the curry to a boil and cook until the gravy thickens to a creamy consistency.
6. 6Finish by stirring in the sugar, taste and adjust the seasoning, then remove from the heat.
7. 7Garnish with coriander leaves or grated paneer if you like, and serve hot with rotis.