Paneer-2 cup(cubed)
Green peas- 1 cup
Onions-1 big finely chopped
Tomatoes-2 finely chopped
Ginger-1/2 tsp paste
Garlic-1/2 tsp paste
Shahi paneer Masala-2 tsp
Turmeric Powder-1/2 tsp
Coriander Powder-1 tsp
Red Chili Powder-1 tsp
Cumin Powder- 1/2 tsp
Cumin seeds-1 tsp
Whole garam masala-1 tbsp(dried red chilli, cinnamon, cardamom, bay leaf, black peppercorn, star anise)
Kasoori methi-1 tsp
Poppy seed-1 tsp optional
Cashew nuts-6
Oil/butter- 2 tbsp
Sugar-1 tsp
Salt to taste
Water-as needed
Heavy whipped cream-3 tbsp
Freshly chopped Cilantro to garnish


1-Heat oil in a pan and gently fry the cubes of paneer till light golden in color. Take the fried paneer out of oil and soak it in warm salt water. Keep it aside.
2-In a pan heat 3 tbsp oil or butter, then add whole garam masala and cumin seeds.When they start to splutters add chopped onions and cook on medium flame until they begin to turn light brown color.Turn off the gas and let the fried onion cool down to room temp.
3-Transfer the onion into a grinder and make a paste out of it.
4- Transfer the onion paste to a hot pan with 1 tbsp oil. Saute the paste for 1 min then add salt and ginger garlic paste. Saute it for 2 more min after adding ginger garlic paste.
5-Next add all dry powder masala, kasoori methi and saute it for 1 min, then add half cup of water to prevent the spices from burning.
6-Once the water dries out add chopped tomato and cook until tomato forms a thick paste.
7-To this add the cream, almond and cashew paste and saute for 2 min.
8-Add water  and green peas and bring it to boil.( cook for 5 min)
9-Take the paneer out of salt water and add it to the gravy. Cook till you achieve desired consistency of the gravy.Add 1 tsp of sugar to the gravy.
10-Garnish with the coriander leaves, then serve hot with parathas and rice.


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