Shahi Paneer Makai

SHAHI PANEER MAKAI - Dish mein twist ho sakti hai, taste mein nahin Jhatpat restaurant style Shahi Paneer, thanks to Everest Shahi Paneer Masala.

Ingredients

For Gravy

• 1 tbsp Ghee,
• ½ inch Cinnamon stick,
• 1 Bay leaf,
• 1 Black cardamom,
• ½ inch Ginger, peeled, slice,
• 2-4 Garlic cloves, roughly slice,
• 2 large Onions, roughly chopped,
• 3 large Tomatoes, roughly chopped,
• 1 ½ tsp Degi red chili powder,
• 1 ½ tbsp Curd, beaten,
• 8-10 Cashewnut,
• ¼ cup Water,
• Salt to taste,
• ½ tsp Sugar,

For Tempering

• 1 tbsp Butter, cubed,
• 2 tsp Shahi paneer masala,
• 1 ½ tbsp fresh Cream,

For Finishing Gravy

• Prepared Gravy,
• Prepared Tempering,
• ⅓ cup Water,
• Salt to taste,
• 500 gms Paneer, cut into medium size cube,
• ⅓ cup Sweet corn kernels, blanched,

For Garnish

• Sweet corn kernels, blanched,
• Coriander sprig,
• fresh Cream,

Process

For Gravy

1. In a shallow pan or kadai, add ghee, once it's hot, add cinnamon stick, bay leaf, black cardamom, ginger, garlic, onion and saute until translucent.
2. Add tomatoes and saute, add degi red chili powder, curd and mix well.
3. Add cashew nut and saute well. Add water, salt to taste, sugar and cook for 4-5 minutes on moderate heat or until the onions are turned soft in texture. Let the gravy cool down at room temperature.
4. Remove the whole spices and transfer the gravy into a grinder jar and grind into a smooth paste. Keep aside for further use.

For Finishing Gravy

1. In the same pan or kadai, add prepared gravy, water and cook for 4-5 minutes on medium flame.
2. Once the gravy starts boiling, add prepared tempering, little water and cook.
3. Add salt to taste, paneer, sweet corn and let it simmer for 2-3 minutes.
4. Transfer it to a serving dish, garnish it with coriander sprig, sweet corn, fresh cream and serve hot with roti.
5. For Tempering
6. In a pan, add butter, once it's melted, add shahi paneer masala, fresh cream and mix well.
7. Keep aside for further use.