Alok's Shahi Paneer

READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • In a pot, fry the onions, sesame seeds, tomatoes and cashewnuts in 2 tbsps. of oil.
  • Remove from pot and prepare a paste of the same. You may add halfa glass to a whole glass of water.
  • Heat 1 tablespoons of oil in a pot.
  • Toss the chopped ginger and garlic into a mixer to prepare a paste.
  • Add ginger-garlic paste and stir fry till the raw smell of both has gone and the mixture turns slightly brownish in appearance.
  • Fold in cloves, cinnamon, bay leaves, black peppercorns and green cardamoms.
  • Once the black peppercorns start spluttering, add onions, red chillies, cashewnuts and tomatoes.
  • Boil for 5 minutes.
  • Fold in the masala powders.
  • Do not add water at this stage.
  • Mix thoroughly and after mixing check to see if water is required to make the gravy less thick if it is already too thick.
  • If desired, add a little water.
  • Now, add a pinch of red food colour, if desired.
  • When oil separates from the masala, add the cottage cheese cubes.
  • Garnish with corriander leaves and serve hot with rotis and/or white Basmati rice.
  • Enjoy!