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2 cup - paneer cubes
1 - large onion, chopped coarsely
3 tbsp - butter
3/4 cups - tomato puree
3 - green chillies
4 cloves - garlic
2 inch - ginger, peeled and chopped
1 tsp - turmeric powder
1 tsp - cumin-coriander powder
1 tsp - tandoori masala
1/2 tsp - cardamom powder
1 tsp - sugar
1/4 cup - cashew paste
8-9 - raisins
Making Shahi Paneer - soak a few cashew pieces in boiling water and grind
1/2 cup - heavy cream
Salt to taste
Chopped mint and coriander to garnish.
How to Make Paneer Makhani
In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt and saute until soft.
Transfer this mixture to the blender and blend it into a paste.
In the same skillet, add 3 tbsp of butter and then add the onion paste.
Cook until butter separates.
Add cashew paste along with this mixture now.
Add the tomato puree and all the spices.
Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
Add sugar and cook for another 5 minutes.
Drop in the paneer gently cook for another 3 mins.
Lower the flame and let simmer.
Then add the heavy cream and mix well.
If raisins are used, fry them lightly in ghee separately and add to the gravy.
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