Shahi Butter Paneer

Making the cashew paste: Soak the cashew nuts in warm water for atleast 15 min. Meanwhile prepare other ingredients. After 15 min make smooth paste out of it and keep it aside.

Making onion paste: Take all the paste ingredients in a pan. Add water and turn the heat on high. Bring to boil. Once it starts boiling lower the heat to medium. Let it simmer for 8- 10 min or till onion gets soft and translucent.

Turn off the stove and cool down slightly. Once it is cooled, make smooth paste out of it using blender or grinder. Also puree the tomatoes im the same grinder.

Making shahi paneer: Heat the oil in a pan medium heat.once hot add prepared onion paste.cook till all moisture evaporates,about 4-5 minus.then add tomato puree.stir well and let it cook.

Cook till all the moisture evaporates and oil start to ooze out from the sides. Do stir in between. Add salt,black pepper powder,red chilli and coriander powder. Mix well and cook for a min.

Now add cashew nut paste and mix. Immediately add water otherwise it starts to stick to the pan because of the cashew paste. Stir well and let it simmer for 4_5 min. Then mix garam masala and crushed kasoori methi.

Now add saffron strands and stir. Add paneer pieces. Mix it well and let it simmer for 2 minutes. Adjust the gravy consistency at this time if needed. Add heavy cream , mix and bring to a boil. Then turn off the stove.

Add cardamom powder and add sprinkle chopped coriander leaves . Mix well and it is ready to serve.