Shahi Paneer

Ingredients: (For 4 persons)

• 500 gms of paneer, cubed.
  
• Blend to paste:
  2 medium onions (Boiled)
  10 flakes garlic
  1" ginger piece
  2 green chillies
  2 tomatoes
  
• Powder together:
  2" cinnamon stick
  3 cardamoms
  3 cloves
  
• 1 tbsp poppy seeds paste (optional)
• 20 gm cashewnuts (powdered)
• 1 tsp red chilli powder (optional)
• a pinch of turmeric powder
• 2 tsp garam masala powder
• 1 cup of full cream
• Salt to taste
• 2 tbsp cooking oil
• Kasuri Methi (1 teaspoon - powdered)
  

Procudure:

• Heat oil in a karahi and fry the onion - ginger - garlic - tomato paste till oil separates.
• Mix in the poppy seed paste and the other dry powders. Fry for a minute in low heat.
• Add the cinnamon-clove-cardamom mixture. Stir for 30 seconds.
• Add 1/4 cup water and bring to a boil.
• Add salt to taste.
• Add the cream and mix well.
• Reduce heat and add the cashew powder. Stir frequently as cashew powder has the tendency to stick to the bottom of the karahi and get burnt.
• Add the cubed paneer, cook in low heat for 2 minutes.
• Add powdered kasuri methi from the top, mix with the gravy and close the lid to seal the flavor in.
• Serve hot with chapathi/phulkas (home made Indian bread).