Shahi Paneer

• 400 grams paneer cut into cubes (1 store bought package)
• 2 onions chopped
• 1 can tomato sauce
• 6 garlic cloves minced
• 1 inch piece of ginger minced
• 1 tbsp butter
• 1/2 tbsp garam masala
• 1/2 tbsp coriander
• 1 tsp red chilli powder (adjust to taste)
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp mango amchur powder
• 1/2 tsp ground cardamom
• 1/4 tsp turmeric
• 1/4 tsp salt
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1 tbsp sugar
• 3 tbsp unsalted cashews
• 1 hot water

1. Start by making the cashew paste.
2. Soak cashews in just enough hot water to cover them for at least 15 mins.
3. Then puree until smooth (I use a coffee grinder).
4. Set aside.
5. Melt butter in a large pot over medium high heat.
6. Add chopped oniona and cook until lightly browned.
7. About 10 mins.
8. Add ginger and garlic.
9. Cook for another 2 to 3 mins
10. Reduce heat and add tomato sauce, cashew paste and all of the dry seasoning except for the sugar.
11. Stir until combined.
12. Using a blender or immersion blender (I find a regular blender works best) puree the mixture until smooth.
13. If you prefer a thicker or chunkier texture you can blend until your desired consistency.
14. Add milk, heavy cream, sugar and paneer.
15. Bring to a boil then reduce heat and simmer until sauce has thickened, about 5 to 10 mins
16. You are done!
17. Serve with naan or rice

paneer, onions, tomato sauce, garlic, ginger, butter, garam masala, coriander, red chilli, paprika, ground cumin, ground cinnamon, amchur powder, ground cardamom, turmeric, salt, milk, heavy cream, sugar, cashews, water

Taken from cookpad.com/us/recipes/352500-shahi-paneer (may not work)