Ingredients

• 1 cup - oil
• 1/4 cup - cashew nuts
• 1/4 cup - raisins
• 1/2 kg - cottage cheese cubes
• 2 - medium size onions, sliced very thin
• 1 tsp - cumin seeds
• 1 tsp - garlic paste
• 1 tsp - ginger paste
• 1/2 tsp -turmeric powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - coriander powder
• 1/2 tsp - garam masala powder
• 1 - bay leaf
• 4 tbsp - thick cream
• 1.5 cup - fresh tomato puree
• 1/2 tsp - sugar
• 1/2 tsp -salt

How to Make Paneer Shahjahani

• Pre-heat oil in a deep dish.
• Fry the cashew nuts using the CRISP mode for 1 minute 30 seconds.
• Add the raisins and fry for another 1 minute.
• Using a slotted spoon, remove the dried fruits from the oil and drain excess oil by placing on absorbent paper.
• Cut cottage cheese into 1 inch cubes and fry in the same oil for 3 minutes using the CRISP mode.
• Stir the cottage cheese and continue for another 1 minute in the CRISP mode.
• Strain the oil and pour into a deep dish along with the onions, ginger and garlic paste, turmeric, red chilli powder, coriander powder, mace powder, garam masala powder and bay leaf.
• Stir all the ingredients well and cook in the CRISP mode for 4 minutes, stirring once more during the 4 minutes.
• Add the tomato puree along with the sugar and salt into the onion and spice mixture, mix well and cook in the microwave mode for 10 minutes at 850 W.
• Add the fried cottage cheese and three fourths of the fried dried fruits and allow to cook in the microwave mode for 4 minutes at 750 W.
• Stir in 2 tbsps of the cream into the gravy, dish out the paneer into a serving dish and garnish with the reserved dried fruits and the remaining 2 tbsp of cream.