Shahi Paneer

 Shahi Paneer 

2 Cups Paneer

3 cups diced tomatoes 

1/4 cup cashew

2-3 green chilies 

2 tbsp oil

2 cardamom pods 

2 clove 

1 bay leaf 

1/2” bark

1 tsp chili powder

Salt to taste

1 cup water 

2 tbsp + 1 tsp - heavy cream 

Couple of sprigs of Cilantro for garnish

In a wok, heat the oil. Add the green chillies and tomatoes! Sprinkle with some salt. Sauté well until tomatoes cooks fully, and starts leaving the oil on the side. 

Meanwhile in a separate pan, toast the cardamom, cinnamon, clove and bay leaf! Should take about 90 seconds. Grind the spices into a fine powder. 

Add these spices, the red chili powder and cashews to the tomatoes and cook on medium flame with lid closed for about 2 minutes. 

Grind this tomato mix into a fine paste. Transfer the past to the wok, add the paneer to it, and cook it for 2-3 minutes. Add water to loosen the paste to required consistency. Mix in the 2 tbsp of heavy cream. 

The tomatoes with the cashews and the heavy cream creates an unctuous texture and great mouth feel. 

Adjust the salt to taste. Garnish with cilantro and heavy cream.  Service with hot rice or Naan! 

A dash of lime and green chilies make a great add!