Shahi Paneer Recipe

Fixings

for onion tomato puree:

1 tbsp spread

2 units cardamom

1 inch cinnamon

1 unit dark cardamom

3 cloves

1 onion cut

3 clove garlic

1 inch ginger cleaved

2 tomato cleaved

1 cup water

1 tsp salt

for curry:

1 tbsp spread

½ tsp shahi jeera

1 straight leaf

¼ tsp turmeric

1 tsp kashmiri red bean stew powder

¼ cup cream/malai

15 3D shapes paneer/curds

barely any strings saffron/kesar

½ tsp kasuri methi squashed

¼ tsp garam masala

Directions

right off the bat, in a kadai heat 1 tbsp margarine and saute 2 cases cardamom, 1 inch cinnamon,1 case dark cardamom and 3 cloves.

presently include 1 onion, 3 clove garlic and 1 inch ginger.

saute somewhat until onion mellow.

further, include 2 tomato and saute somewhat.

additionally, include 1 cup water and 1 tsp salt. blend well.

spread and bubble for 20 minutes or until it mollifies totally.

cool totally and move to a blender. mix to smooth glue without including any water.

sifter the puree ensuring the puree is smooth and satiny. keep aside.

in an enormous kadai heat 1 tbsp margarine and saute ½ tsp shahi jeera and 1 cove leaf.

keeping fire on low include ¼ tsp turmeric and 1 tsp bean stew powder.

saute marginally until the flavors turn sweet-smelling.

include the readied tomato-onion puree and blend well.

further, include ¼ cup cream and blend until everything is all around consolidated.

include 15 3D squares paneer, barely any strings saffron and blend well.

spread and stew for 5 minutes or until flavors are retained well.

presently include ½ tsp kasuri methi and ¼ tsp garam masala. blend well.

at long last, appreciate shahi paneer with roti or garlic naan