250 grams Paneer (Homemade Cottage Cheese), cut into cubes
1 Onion, finely chopped
1 Green Chilli, slit
1 cup Homemade tomato puree
3/4 cup Fresh cream
1 teaspoon Cumin seeds
1 teaspoon Cumin powder
1/2 teaspoon Cardamom Powder
1/2 teaspoon Turmeric powder (Haldi)
1/2 teaspoon Red chili powder
Salt, to taste
2 tablespoons Cooking oil
Coriander leaves (Dhania), small bunch, finely chopped
To begin making the Shahi Paneer Recipe, heat the oil in a heavy bottomed pan; add the cumin seeds and allow it to crackle.
Add the green chili and onions and saute until the onions become tender. Once it does, add the tomatoes, turmeric powder, chili powder, cumin powder, cardamom powder, and salt.
Once the onions become soft, add the tomato puree, turmeric powder, chili powder, cumin powder, cardamom powder, and salt.
Simmer the tomato puree along with the spices for a few minutes until you notice the tomatoes begin to start bubbling.
Stir in the cream, and combine well. Finally add the cubed paneer, chopped coriander leaves and simmer for a couple of more minutes.
Once the tomatoes come to a quick boil, stir in the cream and combine well. Finally, add the paneer, chopped coriander leaves and simmer for a couple of more minutes.
The Shahi Paneer recipe is ready to be served along with Phulka's for a weeknight dinner.