Shahi Paneer

• 200 grams Paneer
• 1 Green chilli
• 1/2 cup Fresh curd
• 2 tablespoons Fresh cream
• 1/2 teaspoon Coriander powder
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Cardamom powder
• 2 Cloves
• 1/2 teaspoon Cumin (or)Shajeera
• 2 tablespoons Oil
• 4 Garlic cloves
• 1 inch Ginger

1. Cut the paneer in to cubes. Slit green chilli. Chop onion in to cubes. Peel ginger and garlic. Boil onion, ginger, garlic, cashew and badam in the sauce pan with one cup of water for 8 to 10 minutes.
2. Strain the ingredients boiled and keep the stock for grinding and gravy. Grind the boiled ingredients in the mixie using stalk water. Heat oil in a non stick pan and add all the seasonings. When they crackle add green chilli and ground onion paste and saute till the oil separates.
3. Then add all the powders except cardamom powder and saute for a few minutes. Add curd and salt and saute for a while.Then add stalk water and boil for a few minutes.
4. Add paneer and cardamom powder and gently stir for a few minutes. Finally sprinkle fresh cream, coriander and saffron over it and serve with phulkas.

paneer, green chilli, fresh curd, fresh cream, coriander powder, turmeric, cardamom powder, cumin, oil, garlic, ginger

Taken from food52.com/recipes/26927-shahi-paneer (may not work)