Shahi Paneer (Cottage Cheese)

Ingredients


1 cup paneer cubes 1 medium onion 1 inch piece ginger 4 flakes garlic 1 small tomato 2 teaspoon dried fenugreek leaves (kasoori methi) 1 tablespoon cashew pieces 1 cup whole milk 2 tablespoon oil 1 teaspoon ghee 1/2 teaspoon chili powder 1 teaspoon salt

Your favorite recipe follows:

Method


Heat 2 tablespoon oil in a heavy-bottomed pan. Add chopped ginger and garlic and fry till garlic looks tender. Now add sliced onion. When onion turns translucent put the diced tomato. Cook till the tomatoes wilt completely. Let the mixture cool. Put it in a blender and make paste. You may a couple of spoons of water if it does not grind well. Heat ghee in a pan, when its hot , add cashew pieces, fry them till golden. Sprinkle kasoori methi, stir . Add salt, red chili powder and immediately pour the onion mixture paste into the pan. Put 1/4 cup water in the pan, stir well and let it come to a boil. Slowly incorporate the milk, stirring frequently. Toss in the paneer cubes and simmer for a few minutes. Serve hot.

Tips


Garnish with finely chopped coriander and grated fresh paneer. If you want to use less oil for frying the onion mixture, use a non-stick pan. You can make the onion-tomato mixture (steps 1-3) ahead of time and keep in the fridge for 3 days. It will take you just a few minutes to make the dish ready if you have onion tomato mixture at hand.

Author


Monica Uppal Popli