Ingredients

• 200 g - paneer
• For masala:
• 2 - onions
• 2 - tomatoes
• Ginger / garlic (as per your taste)
• 2 tbsp - garam masala
• 2 tbsp - butter
• 1/2 to 3/4 cup - boiled milk
• Jeera powder
• Dhaniya powder
• Fenugreek powder (a couple of pinches)
• Chilli powder
• malai - 2 tabs (optional)
• 6 - cashew nuts in hot water (make a paste)
• salt to taste
• For seasoning:
• Shahi jeera
• 1-2 - bay leaves

How to Make Plain Shahi Paneer

• Grate the paneer. Keep it aside.
• Saute the onion and grind it in mixer along with ginger-garlic paste into a smooth paste.
• Puree the tomato (boil tomato in water then remove the skin and grind ).
• Add butter in a pan, add jeera and the bay leaf.
• Then add the onion paste and saute for 5 minutes.
• Once done, add the tomato puree, cashewnut paste, boiling milk and all the masalas let it simmer for 6-7 minutes.
• When oil floats to the top, add in the grated paneer (keep a little for garnish in the end) and keep in sim for 5 more minutes.
• Garnish with the remaining paneer, dhaniya and malai before serving.