Shahi Paneer

Soak cashew nuts in 1/2 cup of hot water and then grind to smooth paste.

Quarter the onions, slit the green chillies and saute in pan with a teaspoon of oil for 2 to 3min on high flame. Cool them down and make it into a paste.

Now take a kadhai and add oil, then add shahi zeera, after that add onion, green chilli paste and then sauté till it turns golden brown on medium high flame.

To this add garlic ginger paste and fresh tomato puree. Cook till fat separates then add tomato paste cook for few more minute.

Then add cashew nut paste, sauté for a min and add salt, turmeric, red chilli powder, cumin powder, coriander powder and then add water. Cook on a low flame till fat separates.

Now add paneer pieces cover the lid and cook on a low flame for a minute or two. Add fresh cream, garam masala powder, kasuri methi and green coriander and cook covered for 2 to 3 minutes and serve hot.

Here you can adjust the consistency as the curry tends to thicken, so you can add half cup or slightly more hot water according to your taste.

After adding the water, cook for 5 minutes on low and its ready to serve.