One of the most loved and often cooked dish in my home is Shahi Paneer. I have a knack for recreating restuarant style dishes and this one turned out lip smacking when I tried it first time. The aroma of the simmering cashew and tomato curry, and the refreshing kasturi methi flavour gives it an edge. Both my kids enjoy eating paneer with roti or naan and the elders too praise this tasty dish.

It is prepared with soft rich paneer dunked in creamy, silky, flavourful curry made with butter, tomatoes and chashews with a blend of exotic spices. Made with staple pantry ingredients, this simple yet wholesome dish will bring that restaurant vibe in your home.

Ingredients:
◽250 grams cubed paneer
◽Oil
◽2 green elaichi, 1/4 cinnamon stick, 3 cloves, 1 dry red chilli, 1 badi elaichi, 4-5 black pepper, 1/4 tablespoon dhaniya, 2 dried bay leaves
◽1 cup roughly chopped onions
◽1 tablespoon ginger garlic paste
◽1.5 cup chopped tomatoes
◽Salt to taste
◽1/2 teaspoon each of turmeric powder, garam masala and sugar, 1 teaspoon red chilli powder
◽1/4 cup cashew nuts
◽2-3 tablespoon butter
◽1/2 tablespoon kasturi methi(dry methi leaves)
◽4-5 tablespoon malai or fresh cream
◽1 cup warm water

Method:
1. To make the store bought paneer soft, keep it dipped in warm water for 10 minutes. This ensures that paneer is easily cheawable and melts in your mouth.

2. In a pan on medium heat, add 1 tbsp oil, once the oil is hot, add green elaichi, cinnamon stick, cloves, black pepper, badi elaichi,and dhaniya. Roast the dry spices for a minute.

3. Add chopped onions and ginger garlic paste and cook till onions turn golden brown. Once done, add tomatoes and salt and cover with lid to let cook till tomatoes turn mushy.

4. Open the lid and add turmeric powder, 1/2 tsp red chilli powder, garam masala sugar, cashew nuts and 1 tbsp butter. Mix everything well and cover with lid to let it cook for 2 minutes. Once done, cool it down to room temperature and blend it into a smooth puree.

5. In a pan, add 1 tbsp each of oil and butter on medium heat. Add bay leaves and 1/2 tsp red chilli powder. Add in the puree and stir well. Cover with lid and cook till gravy becomes thick. Add paneer cubes, kasturi methi and fresh malai. Mix gently and serve hot.

This finger licking Shahi Paneer goes very well with butter naan or butter roti and is a perfect lunch option. The rich velvety curry will keep kids full and they will definitely relish every spoon of it.