I learnt this recipe from my previous cookery class. It is the favourite among my peer group. Hope you will also feel the same.
Ingredients
Cashewnuts 100 gms
Melon Seeds 50 gms
Onion 2
Green Chilly 2
Fresh Curd 75 gms
Ginger 15 gms
Garlic 15 gms
Cottage Cheese/Paneer 300 gms
Tomato Puree 150 gms
Cardamom 2
Black cardamom 2
Bayleaf 2 piece
Fresh Coconut choppd 15 gms
Milk 50 gms
White Pepper powder 1/4 tps
Cardamom Powder a pinch
Sugar 1/2 tps
Garam Masala 1/4 tps
Jeera Powder 1/4 tps
Kasuri Methi 1/4 tps
Khoya 50 gms
Method
Boil & grind cashewnuts, melon seeds and onions separately. Grind ginger and garlic cloves in grinder to make a fresh paste.
Heat oil in the pan. Add bayleaf, green cardamom (3-4 seeds) and black cardamom. Add ginger-garlic and onion paste. Saute them for 4-5 minutes or until the oil comes out. Add cashew paste and melon seeds paste. Stirr and add fresh curd. Cook for 15 minutes. Now, add milk, coconut, white pepper powder, salt and cardamom powder. Stirr continuously. Add tomato puree. Cook for another 2-3 minutes. Add garam masala powder, kasuri methi and jeera powder to the gravy. Add paneer triangles, fresh cream and khoya/mawa in it. Add some butter, garnish with fresh cream and serve.
Awadhi Shahi Paneer is ready to be served with naan and lachha parantha. Enjoy ! ! !
