Скачать или смотреть Creamy Shahi Paneer with butter naan?

Oil: 4-5 tbsp

Cumin seeds: 1 tsp

Cinnamon: 2 inch

Bay leaf: 2

While red chilli: 2

Black cardamom: 1

Green cardamom: 4

Cloves: 6

Onions: 2 large

Ginger: 2.5 inch

Green chilli: 4

Garlic: 8 cloves

Tomatoes: 12 ( 8 desi + 4 hybrid)

Cashew nuts: 1/4 cup

Salt: to taste

Water: as required

-heat oil on medium heat in a Lagan, add cumin and whole spices, sauté for 1-2 mins. Add roughly chopped onions and sauté till translucent.

-add roughly chopped ginger, green chilli and garlic cloves, sauté them slightly and add the tomatoes as well, followed by cashew nuts and salt.

-once everything is slightly roasted without any colour mix add water, just enough to cover the vegetables. Cover and cook for at least 30 minutes or until mushy.

-let them cool and blend till smooth, strain to achieve a smooth gravy.


Tadka:-

Butter: 2 tbsp

Oil: 2 tbsp

Dhaniya powder: 1 tsp

Red chilli powder: 1/2 tsp

Degi Mirch: 1/2 tsp

Kasoori methi: 1 tsp

Sugar: 1/2 tsp

Garam masala: 1 tsp

Cream: 1/2 cup

Paneer : 500g

-heat oil on low heat in a Lagan, add butter and let it melt. Add the dry spice powders and toast them for 20 seconds.

-pour the strained gravy over it, mix and cook on medium heat for 10-15 minutes, stirring occasionally. Add the cream and garam masala.

-adjust the consistency with milk if required, add salt to taste. Balance with some sugar. Add sliced paneer into the gravy.

-mix everything and heat for 5 minutes. Serve hot with some more cream, Kasoori methi and green chilli on top.



Butter Naan:-

Water: 1/2 cup

Milk: 1/4 cup

Curd: 1/2 cup

Oil: 2 tbsp

Powdered sugar: 2 tbsp

Maida: 2 cups

Atta/ whole wheat flour: 1 cup

Baking powder: 1 tsp

Baking soda: 1/4 tsp

Salt: to taste

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