Serves: 4
Prep Time: 10 Minutes
Cooking time: 30 minutes
Ingredients
For Onion Tomato Puree:
1. Butter – 1 tbsp
2. Cardamom – 2 pods
3. Cinnamon – 1inch
4. Black Cardamom – 1 pod
5. Cloves – 3
6. Onion- 1 Sliced
7. Clove Garlic – 3
8. Ginger – 1 inch chopped
9. Tomato- 2 Chopped
10. Water- 1 Cup
11. Salt – 1 tsp
For Curry:
1. Butter – 1 tbsp
2. Shahi jeera – ½ tsp
3. Bay leaf – 1
4. Turmeric – ¼ tsp
5. Kashmiri red Chilli powder – 1 tsp
6. Cream/Malai – ¼ cup
7. Paneer/Cottage cheese – 15 cubes
8. Saffron/Kesar – few threads
9. Kasuri methi – ½ tsp crushed
10. Garam Masala – ¼ tsp
Method:
1. Firstly, in a kadai heat 1 tbsp butter and sauté 2 pods cardamom, 1 inch    cinnamon, 1 pod black cardmom and 3 cloves.
2. Now add 1 onion, 3 clove garlic and 1 inch ginger.
3. Saute slightly until onion softens.
4. Further, add 2 tomato and sauté slightly.
5. Also, add 1 cup water and 1 tsp salt. Mix well.
6. Cover and boil for 20 mins or until it softens completely.
7. Cool completely and transfer to a blender. Blend to smooth paste without adding any water.
8. Sieve the puree making sure the puree is smooth and silky. keep aside.
9. In a large kadai heat 1 tbsp butter and sauté ½ tsp shahi jeera and 1 bay leaf.
10. Keeping flame on low add ¼ tsp turmeric and 1 tsp chilli powder.
11. Saute slightly until the spices turn aromatic.
12. Add in the prepared Tomato-onion puree and mix well.
13. Further, add ¼ cup cream and mix until everything is well combined.
14. Add in 15 cubes paneer, few threads saffron and mix well.
15. Cover and simmer for 5 minutes or until flavours are absorbed well.
16. Now add ½ tsp kasuri methi and ¼ tsp garam masala. Mix well.
17. Finally, enjoy shahi paneer with roti or garlic naan.