• 250 gms. paneer (cottge cheese)
• 3 tbsp. ghee or butter
• 1 onion chopped into strips
• 1/2″ piece ginger chopped fine
• 2 green chillies chopped fine
• 4 tomatoes chopped fine
• 2 cardamoms crushed
• 1/4 cup beaten curd
• 1/2 tsp. red chilli powder
• 1/2 tsp. garam masala
• salt to taste
• 1/2 cup milk
• 2 tbsp. tomato sauce

To garnish:
• 2 tbsp. grated paneer
• 1 tbsp. chopped coriander

Directions to cook Shahi Paneer
• Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.
• Add tomatoes and cook for 7-8 minutes, covered.
• Add curd and cook for 5 minutes.
• Add 1/2 cup water and cool.
• Blend in a mixie till smooth.
• Heat remaining ghee, add gravy and other ingredients except milk and paneer.
• Boil to get a very thick gravy.
• Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
• Garnish with chopped coriander and grated paneer.

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