Ingredients
p
300 g paneer
r
4 roma tomatoes
r
2 red onion
g
4 - 5 cloves garlic
g
1 inch ginger
c
20 - 25 cashews
c
handful cilantro stems
c
½ cup cream
d
1 tbsp dried fenugreek leaves
g
2 green chillies
o
3 - 4 tsp oil
b
3 tsp butter
w
1 cup water
s
1 tbsp sugar
F
For the Whole Spices:
c
1 tsp cumin seeds
b
1 bay leaf
p
3 - 4 pods green cardamom
p
1 pod black cardamom
b
2 - 3 black peppercorns
c
1 stick cinnamon
c
3 - 4 cloves
F
For the Optional Ingredients:
d
2 - 3 dried red kashmiri chillies
F
For the Yogurt Marinade:
p
½ cup plain yogurt
g
1 tbsp garam masala
c
1 tsp cumin powder
c
1 tsp coriander powder
t
1 tsp turmeric
r
2 tsp red chilli powder (kashmiri)
Directions
1
Stat by roughly chopping 4 roma tomatoes and 2 large red onions.
r
4 roma tomatoes
r
2 red onion
2
Next heat up 1 tsp oil and 1 tsp butter in a pan on medium heat and add in the list of wholes spices (cumin seeds: 1 tsp, 1 bay leaf, 3 – 4 pods green cardamom, 1 pod black cardamom, 2 – 3 black peppercorns, 1 stick cinnamon, 3-4 cloves) and let that get fragrant (roughly 1 minute).
o
3 - 4 tsp oil
b
1 tsp butter
c
1 tsp cumin seeds
b
1 bay leaf
p
3 - 4 pods green cardamom
p
1 pod black cardamom
b
2 - 3 black peppercorns
c
1 stick cinnamon
c
3 - 4 cloves
3
Then add in onions and cook for a few minutes (4-5 minutes).
4
Next add tomatoes, cilantro stems, cashews, green chillies, ginger, garlic and optionally dired red chillies.
c
cilantro stems
c
20 - 25 cashews
g
2 green chillies
g
1 inch ginger
g
4 - 5 garlic
d
2 - 3 dried red kashmiri chillies
5
Cook for another 5 minutes until tomatoes are soft.
6
Add 1/2 cup of water and cover and cook for 10 minutes on medium heat.
w
½ cup water
7
Once everything is soft, take out the black cardamom, cinnamon stick and bay leaf. Bled up the rest and we have the shahi gravy ready.
8
For the Yogurt Marinade:
1
In a bowl, let make out yogurt mix. Add 1/2 cup of yogurt and the spices listed above (1 tbsp garam masala, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tsp red chilli powder (kashmiri)).
p
½ cup plain yogurt
g
1 tbsp garam masala
c
1 tsp cumin powder
c
1 tsp coriander powder
t
1 tsp turmeric
r
1 tsp red chilli powder (kashmiri)
2
Lastly, in a pan heat up 2 tsp oil and 2 tsp butter, add in 1 chopped green chilli, 1 tsp red chilli powder and the yogurt mix.
o
3 - 4 tsp oil
b
2 tsp butter
g
1 green chillies
r
1 tsp red chilli powder (kashmiri)
3
Let the cook until the yogurt starts to separate from the oil, then go in with the shahi gravy, 1/2 cup cream, 1 tbsp sugar, 1 tbsp dried fenugreek leaves and cubed up paneer.
c
½ cup cream
s
1 tbsp sugar
d
1 tbsp dried fenugreek leaves
p
paneer
4
Mix it all up and cook for 2 -3 minutes on medium heat.
5
NOW ITS TIME TO ENJOY!
