Prep Time : 16-20 minutes Cook time : 26-30 minutes

Serve : 4 Level Of Cooking : Moderate

Taste : Mild

Ingredients for Shahi Paneer Recipe

Paneer (Cottage cheese) cut into cubes 400 grams
Oil 2 tablespoons
Onions finely chopped 2 medium
Cashewnuts 15-20
Tomatoes finely chopped 5 medium
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Salt to taste
Butter 2 tablespoons
Cream 1/2 cup + for garnishing
Kasoori methi powder 1 teaspoon
Garam masala powder 1 teaspoon
Green cardamom powder 1/4 teaspoon

Method
1. Heat oil in a non stick kadai. Add onions and cashewnuts and saut lightly. Add
tomatoes and cook for 10-12 minutes or tomatoes are pulpy.
2. Add red chilli powder, coriander powder, turmeric powder, salt and saut.
3. Transfer this mixture into a mixer jar, cool and grind to a paste with a little water.
Transfer the mixture into the same kadai.
4. Add butter, cover and cook on low heat for 10 minutes.
5. Add cream and mix well. Add paneer, kasoori methi powder, garam masala powder,
green cardamom powder and mix well.
6. Transfer into a serving bowl, garnish with some cream and serve hot.

Nutrition Info
Calories : 2157 Carbohydrates : 53.7
Protein : 133.9 Fat : 174.8
Calcium:1278.3mg
Prep Time : 6-10 minutes Cook time : 16-20 minutes
Serve : 4 Level Of Cooking : Moderate
Taste : Mild

Ingredients for Shahi Paneer Recipe

Paneer (cottage cheese) 400 grams
Onions quartered 2 large
Oil 2 tablespoons
Cloves 3
Black peppercorns 4-5
Cinnamon 2 one-inch
Bay leaf 1
Green chillies slit 2
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Cashew nut paste 1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar) a pinch
Garam masala powder 1/2 teaspoon
Salt to taste
Green cardamom powder 1/4 teaspoon

Method
1. Cut the paneer into half-inch wide and one-inch long pieces.
2. Boil the onions in a quarter cup of water. Drain and allow to cool. Grind the onions to a
fine paste.
3. Heat the oil in a kadai; add the cloves, peppercorns, cinnamon and bay leaf and saut till
fragrant.
4. Add the green chillies and boiled onion paste and saut for three to four minutes over
low heat so it does not get coloured. Add the ginger paste and garlic paste and continue
to saut for half a minute.
5. Add the cashew nut paste and saut for another two minutes. Add the yogurt and saut
till the water from the yogurt gets absorbed. Stir in the cream, saffron, garam masala
powder and salt to taste.
6. Add the paneer and stir gently to mix. Sprinkle green cardamom powder and serve hot.

Nutrition Info
Calories : 1953 Carbohydrates : 45.7
Protein : 88.4 Fat : 157.5
Other : Zinc- 2.8mg