Shahi Paneer Recipe

• 250 g Paneer/Cottage Cheese (cut into large cubes)
• 3 chopped Tomatoes
• 1 chopped Onion
• 10 Cashew Nuts (ground to fine paste)
• 1½ tsp Ginger-Garlic Paste
• 1 tsp Chili Paste
• 1 tsp Tomato Paste
• ½ tsp Garam Masala
• Salt (to taste)
• ½ tsp Chili Powder
• A pinch of Cochineal
• ½ tsp Turmeric Powder
• 1 tsp Coriander Powder
• Oil/Ghee (to fry)
• 2 tbsp Oil/Ghee
• 2 tbsp chopped Coriander (to garnish)

• Heat 2 tbsp oil/ghee in a large saucepan and fry onion, until soft.
• Add ginger-garlic paste and chili paste. Mix and fry until brown.
• Add tomatoes and fry for another 6-8 minutes.
• Remove from heat and bring down to room temperature. Put into a blender, along with ½ cup water and tomato paste. Grind into a puree.
• Transfer back to the saucepan and bring to a boil on low heat.
• Fry paneer in hot oil/ghee and remove. Ensure that you do not brown them.
• Add garam masala, chili powder, turmeric powder, coriander powder, and salt. Mix well.
• Add cashew nut paste and cochineal. Stir and cook on low heat for 5 minutes, or until the gravy turns thick.
• Just before serving, heat the gravy and float fried paneer pieces on top.
• Garnish with coriander leaves and serve.