Paneer - 200 grams ( Small Cubes )
Tomatoes - 2 Cups
Onion - 1 cup ( Sliced )
Ginger Garlic paste - 1 Teaspoon
Green chilli - 1 No. ( Finely Chopped)
Pepper Powder - 3/4 Teaspoon
Red Chilli Powder - 1 Teaspoon
Tomato Sauce - 1 Table Spoon
Garam masala - 3/4 Teaspoon
Kasoori Methi - 1 Teaspoon
Milk - 1/4 Cup
Moti Elachi / Black Cardamom - 2 No.s
Ghee ( Clarified Butter ) / Cooking Oil - 4 Table Spoon
Cut the paneer in to small cubes and immerse in hot water until use.
Heat 2 Table Spoon of ghee/oil in a pan add moti elachi, and fry for a minute, then add finely sliced onions and green chili ( finely chopped ) with a little salt and saute for 2 minutes then add ginger & garlic paste and saute until it becomes golden brown in colour, now add tomatoes and mix well, cover and cook until the tomatoes turn mushy.
Now allow it to cool down. Grind it in a blender and strain it. Heat the remaining ghee / oil and add the strained mixute, tomato sauce, chilli powder, pepper powder, and saute until the mixture becomes thick and the oil separates from it. Now add the paneer cubes, crushed kasoori methi to it, and slowly add milk mix well. Heat a teaspoon of ghee* ( clarified butter) and add garam masala to it and mix well, now add this to the mixture. Simmer and allow it to boil for 5 minutes. Tasty & rich Shahi paneer is ready to be served with hot roti's / pulav.
* Make sure you don't heat the ghee until smoking point, and take care not to burnt the garam masala. The ghee has to just melt, add garam masala to it, give a quick stir.
Black cardamom is different from the regular green cardamom ( small variety ) , it is big in size.
Straining the mixture is really important as moti elachi / Black cardamom is very fibrous and pungent.
Using ghee ( clarified butter ) gives a nice aroma to the dish.
You can use fresh cream for extra richness.