Shahi Paneer

Paneer is a favourite product upward of Maharashtra, south west part of India. While Paneer originates from the frontiers of the North and Central India, have their pown special preeparations.Also paneer as Chhena , is used in the eastern states as a basis for many delectable sweets.Paneer can be enjoyed on its own , with a sprinkling of chaat masala, or just salt and pepper, or as a main ingredient in main dishes in an all Indian meal.It can be used as a counterpart for meat dishes to be served to vegetarian guests and as a chunky cubes, skewered and grilled as Tikkas.

250 gms paneer, cut into large cubes, 1 tbsp ghee, 8-10 cashews ground into a paste with milk, ½ cup thick yoghurt, 2 crushed green cardamoms, paste of 2 green chillies , ½ cup of cream, ¼ tsp cumin seeds, ½ tsp white pepper,1 tsp corainder powder, coriander leaves to garnish.
Heat ghee, add in cumin seeds till they brown, add green chilli paste and fry till light brown, add crushed cardamoms and coriander powder, reduce flame and add in yoghurt, cook on slow flame for 2-3 mins. Add cashew paste and mix well. Cook till mixture thickens. Add salt to taste and pepper powder. Add paneer and ¼ cup water and cook on slow flame till paneer is well coated and gravy slightly reduced . reserve 2 tbsp cream for garnishing and add the balance cream. cook for a minute. Garnish with green coriander and the reserved cream and serve hot. This can be served as a side dish with Pulaos , Biryani, or a main dish with roti, paratha, pooris, naan, kulchas.