Shahi Paneer with tender cashew nuts or Bibbe / Bee galnu Shahi Paneer

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 …

Serves: 3

Ingredients

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

Method

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 …