SHAHI PANNER

🧂 Ingredients:

For the gravy:

• 2 tbsp oil or ghee
• 1 tbsp butter (optional)
• 1 bay leaf
• 2 green cardamoms
• 1-inch cinnamon stick
• 1 clove (optional)
• 1 large onion (finely chopped or boiled & pureed)
• 2 tomatoes (pureed)
• 1 tbsp ginger-garlic paste
• 10-12 cashew nuts (soaked in warm water for 15 mins)
• ½ cup milk or ¼ cup fresh cream
• 1 tsp sugar (optional, to balance flavors)
• Salt to taste

Spices:

• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chili powder (adjust to taste)
• 1 tsp garam masala
• A pinch of cardamom powder (optional)

Paneer:

• 200–250g paneer (cubed)

Garnish:

• Fresh coriander or mint leaves
• Saffron strands (optional)
• 1 tbsp fresh cream (optional)

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🔪 Instructions:

1. Make the Cashew Paste:
   • Blend soaked cashews with 2-3 tbsp water into a smooth paste.
2. Cook the Base:
   • Heat oil or ghee in a pan. Add bay leaf, cardamom, cinnamon, and clove.
   • Add chopped or pureed onion. Sauté until golden or until oil separates.
   • Add ginger-garlic paste. Cook for a minute till raw smell goes away.
3. Add Tomatoes:
   • Stir in the tomato puree. Cook until oil separates and mixture thickens.
4. Spice It Up:
   • Add turmeric, chili powder, coriander powder, and salt.
   • Cook for 2–3 minutes.
5. Creamy Texture:
   • Add cashew paste. Stir well and cook for 3–4 minutes.
   • Add ½ cup milk or ¼ cup cream, mix gently.
   • Add sugar and garam masala. Cook for 2 minutes.
6. Add Paneer:
   • Gently add paneer cubes. Simmer for 5 minutes on low flame.
7. Finish with Elegance:
   • Add a pinch of cardamom powder or saffron strands if using.
   • Add a spoon of cream for a richer taste.
8. Garnish & Serve:
   • Garnish with coriander/mint and serve hot.

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🍽️ Best Served With:

• Naan, roti, paratha, or jeera rice.

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