Shahi Paneer

The touch of cashewnut powder makes a big difference..loved it !

Ingredients:

• 1/2 lb paneer (approx. 1-1/2 cups cubed)
• 12 cashew nuts
• 2 tomatoes chopped
• 1/4 cup onions chopped
• 1/4 inch of ginger
• 3 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/8 teaspoon asafoetida (hing)
• 1 bay leaf
• 1 tablespoon coriander powder (dhania)
• 1/4 teaspoon turmeric (haldi)
• 1/4 teaspoon red chili powder, adjust to taste
• 1/3 cup yogurt
• 1 teaspoon sugar
• 1 teaspoon salt, adjust to taste
• 1/4 teaspoon garam masala
• 2 tablespoons chopped cilantro

Method:

• Slice paneer into 3/4 inch cubes. Keep aside.
• Grind cashews into powder-like consistency. Keep aside.
• Puree tomatoes, onions and ginger. Keep aside.
• Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready.
• Add cumin seeds to the oil and as they crack, add asafoetida and bay leaves. Stir for a few seconds.
• Add tomato and onion puree, coriander powder and turmeric. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
• Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
• Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency .
• Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes.Shahi paneer tastes best if it is served hot.