Ingredients

• 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.
• Recipe Courtesy: http://chefinyou.com/