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Shahi Paneer

This Paneer curry recipe is based upon traditional Mughlai cuisine from the region of Northern India and Southern Persia. The recipe combines components in a step by step process that requires advance preparation. The Cashew Sauce, pureed Tomatoes and Onion Paste should be ready to use before cooking the meal commences.
This flavors in this meal bloom and blend nicely with rest time. This recipe is an excellent dish to prepare a day in advance of serving.

Ingredients:

One 1/4lb stick of Butter or 8tablespoons of Ghee

1 14.5 ounce cane of Muir Glenn Diced Tomatoes pureed in a blender
1 teaspoon of salt.

2 Tablespoons of freshly ground Kashmiri Chili Powder
1/2 teaspoon of Black Pepper seeds freshly ground
1-1/2 teaspoons of Coriander seed freshly ground

2 teaspoons of Sugar
2 Lbs of Paneer chopped into cubes or triangles
1 cup of Heavy Whipping Cream
4 teaspoons of Garam Masala

Cashew Sauce:

80 grams of roasted Cashews
1 cup of hot water

Onion Paste:

2 medium Purple Onions chopped coarsely
1 Serrano Chile de-seeded
45 grams of peeled and coarsely chopped Fresh Ginger
8 cloves of fresh Garlic
1 cup of Water

8 Cloves
Seeds from 8 Green Cardamom pods
1 inch stick of Cinnamon bark

Finishing Ingredients:

Seeds from 6 Green Cardamom pods freshly ground
1 teaspoon of Fenugreek seeds freshly ground

Preparation of components:

Blend the Cashew Sauce into a smooth mixture. We use an immersion blender in a large peanut butter jar to confine the splatter

Gather all the ingredients for the Onion Paste in a large saucepan and boil the mixture until the contents are softened and the aroma begins to blend into a symbiotic fragrance

Transfer the Onion mixture to a large blender to grind and puree the mix into a slushy paste.

Puree the Diced Tomatoes

Preparation of meal:

Melt the Butter of Ghee in a large stock pot. Do not burn the Butter.

Pour in the Onion Paste and cook it for 10 minutes to reduce the liquid and blend the flavor. Stir Frequently.

Add the Tomato Puree and Salt. Continue to cook down the liquid for another 10 minutes while stirring frequently.

Add the Chili, Coriander, and Black Pepper powder. Mix well.

Add the Cashew Sauce and the Sugar. Continue to cook for 5 minutes while stirring frequently.

Add the Garam Masala and mix well.

Add the Paneer Cubes and simmer for 2 minutes.

Add the Saffron Cream. Mix well and continue cooking until a simmer resumes

Add the finishing ingredients, the Cardamom and Feengreek powder. Mix well then turn off the heat.

Let the contents rest while the flavors blend. Serve when ready or wait longer for the flavors to really blossom.