Preparation time 35-45 mins.
Serves 4 people.
Ingredients For Shahi Paneer:
1) 250 gm Indian Paneer, cut into medium pieces
2) 2 cups full cream or whipped cream
3) 2 tsp tomato paste
4) 1 cup tomato purée
5) 50-60 gm unsalted butter
6) 1 cup water
7) 1 tsp salt
8) 1 tsp red chili powder
9) 2 tsp kasoori methi (Fenugreek leaves)
10) 1.5-2 tsp of sugar
Method:
1) Put the kadai on the gas stove on medium heat.
2) Add water, tomato purée, fresh full cream (or whipping cream)and tomato paste and mix well.
3) Add crushed kasoori methi, salt, red chili powder, sugar and then mix well.
4) Cover with a lid for 4-5 minutes on medium flame until it comes to a boil
5) After 4-5 minutes, turn the flame to low-medium and stir again. Then cover it with a lid and let it cook for 10-12 minutes and stir occasionally.
6) After that add the paneer and butter then stir well until the butter melts. Turn the flame to low and cover it with a lid and let it cook for 20 minutes.
7) When the butter comes to the top (red color) stir well and serve.
Note:
1) The pot should have a thick base.
2) Cover it with a lid so that the curry doesn’t splatter.
3) 2tsp of Tomato paste can be replaced with 0.25 cup of tomato puree
