Shahi Paneer Recipe (Mughlai Paneer)

 Shahi Paneer (Mughlai Paneer)

Yields: 4 servings

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:

 * 250g paneer, cut into cubes

 * 1 large onion, finely chopped

 * 2 green chilies, slit

 * 1 tbsp ginger-garlic paste

 * 1 tsp cashew paste (soaked cashews ground to a smooth paste)

 * 1 tsp almond paste (soaked almonds ground to a smooth paste)

 * 1 tsp poppy seed paste (soaked poppy seeds ground to a smooth paste)

 * 1 tsp garam masala powder

 * 1/2 tsp turmeric powder

 * 1/2 tsp red chili powder

 * 1/4 tsp kasuri methi (dried fenugreek leaves)

 * 1 cup milk

 * 1/2 cup cream

 * 2 tbsp ghee

 * Salt to taste

 * Fresh coriander leaves for garnish

Instructions:

 * Marinate the paneer: In a bowl, combine the paneer cubes with turmeric powder, red chili powder, and salt. Mix well and set aside for 15 minutes.

 * Make the gravy: Heat ghee in a pan. Add the chopped onions and green chilies. Sauté until golden brown.

 * Add the ginger-garlic paste: Add the ginger-garlic paste and cook until the raw smell disappears.

 * Add the nut pastes: Add the cashew paste, almond paste, and poppy seed paste. Sauté for a minute.

 * Add the spices: Add garam masala powder, turmeric powder, red chili powder, and kasuri methi. Mix well.

 * Add the milk: Pour in the milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until the gravy thickens slightly.

 * Add the paneer: Gently add the marinated paneer cubes to the gravy. Cook for 5 minutes, or until the paneer is heated through.

 * Add the cream: Stir in the cream and cook for another minute.

 * Garnish and serve: Garnish with fresh coriander leaves and serve hot with naan or rice.

Tips:

 * For a richer flavor, you can add a pinch of saffron strands soaked in warm milk to the gravy.

 * You can adjust the amount of spices according to your taste.

 * If the gravy is too thick, you can add a little water or milk to adjust the consistency.

Enjoy your homemade Shahi Paneer!