'Shahi' literally translates to 'Royal', meaning this gravy is rich enough for a royal palate. The richness comes from the cashew paste and cream used in making the gravy, the more you use the richer the gravy. Lets see how I make it.
Shahi Paneer
250 gm paneer, cut into cubes
3-4 tomatoes
1 large onion, peeled and quartered
1/4 cup cashews
1/4 cup cream
2-3 tbsp oil
1" piece cinnamon
2-3 cardamom pods
1 bay leaf
2 cloves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
2 green chillies slit
1/4 to1/2 tsp red chilli powder
2 tsp coriander powder
1/2 tsp garam masala
Chopped coriander for garnishing
1 tbsp sugar
Salt to taste
Process:
1. Blanch the tomatoes. Make a slit on the skin and put them under hot boiling water. After 5 minutes take them out and peel the tomato skin. Set aside. Microwave the quartered onion or boil them till they are soft.
2. Keep the cashews in hot water for 30 minutes, till they are soft.
3. Churn the tomatoes, boiled onions and soaked cashews into a very smooth paste. You can make separate paste for each of them. I have tried both ways and I don't see much of a difference in taste in the resultant curry.
4. Heat oil in a large pan. When heated add the whole spices and saute for a few seconds. Add the ginger garlic paste and saute for a minutes. Then add the tomato, onion and cashew paste.Add the salt. Simmer it on a medium flame for 5-10 minutes. Add all the other spices except garam masala. Cook for another 5-7 minutes. Add warm water to the gravy to get the desired consistency.The raw of the spices will go away and oil will leave from the sides.
5. Add the paneer cubes and stir. Add the cream and sugar and garam masala.
6. Simmer for another 2 minutes. Garnish with chopped coriander. Serve hot with roti, naan or parathas.
