Shahi Paneer (Cottage Cheese)

One of my favorite paneer dishes, the richness of the gravy just takes one back to a different era. The gravy is a rich blend of cashews, almonds and onions cooked to perfection which give you a royal taste with every bite.

The dish is surprisingly healthy as the creaminess of the gravy is got by using curd and milk as thickeners. I have not used any cream in this dish, though one can use it as an optional garnish. We usually use fresh home made paneer as it turns out to be more soft and delectable as compared to paneer bought from outside however that is your choice to make depending on time. 

If you are a fan of Mughal food then this Royal Escapade should definitely be on your list.

Ingredients:

• 250gms fresh Paneer (Cottage Cheese)
• 1/2 cup thick fresh curd
• 2 tsp ginger garlic paste
• 1/4 tsp red chilly powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• Kewra essence water (3-4 drops)
• 1 medium sized tomato (boiled and pureed)
• 3 tbsp Ghee
• 1 tsp Shahi Jeera (cumin)
• 3 cloves (laung)
• 2 bay leaves
• 2 cups milk
• 1/2 tsp sugar
• Little bit Fresh Milk Malai
• Salt

For Paste:

• 10-12 tsp fresh black pepper (whole)
• 1 inch cinnamon stick (dalchini)
• 1/2 tsp poppy seeds (khus khus)
• 10 Almonds
• 10 Cashews
• 1 large Onion (cubed)
• 1 green chilly (chopped)
• 4 green cardamoms

Steps:

1. Take a saucepan and add some 1tbsp ghee to it. Add the PASTE ingredients to it and saute on medium heat for about 8-10 mins. Once the onions turn translucent and lightly brownish add all the pan ingredients into a blender, add 1/2 cup of milk and blend into a fine paste.
2. Heat up the pan and add the remaining ghee to it. Add Bay leaves, cloves, Shahi Jeera and saute for 1 min. Add ginger-garlic paste and saute for another 2 mins.
3. Drop in the onion, cashew and almond paste, chilly powder, turmeric powder, garam masala powder, salt and 1/2 tsp sugar. Continue to saute for 5 mins.
4. Now beat the curd lightly with the malai and add it to the pan. Mix it well, cover it with a lid and then let it cook for another 5 mins.
5. Add the remaining milk to the pan and gently mix it. Let it come to a slight boil. Drop in the cubed Paneer and mix gently.
6. Add 1/2 cup more water if you want to make the gravy thinner. Add the kewra essence drops and mix it well.
7. Cover and cook for another 3-4 mins.
8. Garnish with some fresh cream (optional) and coriander leaves. Serve hot.