Shahi Paneer Punjabi Style

100g paneer cubes 1 medium tomato, pureed 2 tbsp cashew nuts, soaked and ground to a paste 2 tbsp fresh cream 1 tbsp ghee or oil 1/2 tsp cumin seeds 1 small onion, finely chopped 1/2 tsp ginger-garlic paste 1/4 tsp turmeric powder 1/2 tsp red chili powder 1/2 tsp garam masala 2 tbsp yogurt Salt to taste Fresh coriander leaves for garnish

Soft paneer cubes cooked in a luscious, creamy tomato-based gravy enriched with aromatic spices, cashews, and cream, delivering a royal taste of Punjab.

Steps

1. Heat ghee or oil in a pan over medium heat. Add cumin seeds and let them splutter. 2. Add chopped onions and sauté until golden brown. 3. Stir in ginger-garlic paste and cook for 1 minute until fragrant. 4. Add turmeric, red chili powder, and garam masala; mix well. 5. Pour in the tomato puree and cook for 5-7 minutes until oil separates from the masala. 6. Add the cashew paste and stir continuously for 2 minutes. 7. Whisk the yogurt and add it slowly, stirring to avoid curdling. 8. Add salt and cook the gravy on low heat for another 3 minutes. 9. Gently add paneer cubes and simmer for 5 minutes to absorb flavors. 10. Stir in fresh cream and cook for an additional 2 minutes without boiling. 11. Garnish with chopped coriander leaves and serve hot with naan or rice.