Shahi Paneer with Tender cashew nuts or Bibbe / Bee galnu Shahi Paneer
A rich paneer curry with tender cashew nuts. Best with Naans / Rotis / Pulao …
1 tablespoon oil
1 onion, finely sliced
1 tablespoon thick ginger – garlic paste (fresh and homemade)
¾ teaspoon red chilli powder
1 teaspoon coriander powder
¼ teaspoon turmeric powder
1/4 teaspoon clove powder (2 pinches)
1/4 teaspoon cinnamon powder (2 pinches)
1/4 teaspoon nutmeg powder (2 pinches)
1 tablespoon + 1 teaspoon (or 4 teaspoons) tomato puree
½ cup (100 g or 1 tea cup) tender cashew nuts (bibbe / harvi bee)
½ teaspoon salt (or to taste)
½ cup (100 ml) water
200 g paneer (cottage cheese), cut into cubes or desired shape
1 – 2 tablespoon fresh cream
2 teaspoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder 1 tablespoon of water and keep aside.
Heat oil in a pan. Add sliced onions and fry till golden color on a medium to low heat.
Add thick ginger – garlic paste. Stir well on a low heat for 2 – 3 minutes or until the raw smell goes.
Add diluted red chilli – coriander – turmeric powder mix. Stir well on a low heat for 2 – 3 minutes or until thickens/ well combined with onion and ginger - garlic paste.
Add clove powder, cinnamon powder and nutmeg powder. Mix well.
Add tomato puree and mix well.
Add tender cashew nuts (bibbe / bee), salt to taste and ½ cup (100 ml) water (Cooking time of tender cashew nuts and paneer is different. Cashew nuts need more cooking time). Cover with a tight lid and cook on a medium to low heat 15 minutes or until the cashew nuts are soft.
Add paneer pieces, cover again and cook on a low to medium heat for 7 minutes or until done and paneer pieces soft / gravy thickens.
Add thick fresh cream (1 – 2 tablespoon) and sprinkle chopped coriander leaves. Consume immediately with Naans / Rotis / Pulao …