Shahi Paneer (For 2)

Ingredients:
First Part
o 2 Tbsp. - Oil
o 1 Stick - Cinnamon (તજ) Stick
o 10 - Cardamom (એલચી)
o 6 - Cloves (લવ ગ િં )
o 6 - Peppercorn (મરીના દાણા)
o 2 Onions (Small) Chopped
o 12 Cashew Nuts
o 4 Tomatoes (Big) Chopped
o Salt To Taste
o 1 Tbsp. Kashmiri Red Chili Powder
o 1 Tbsp. Coriander Powder
o ½ Tsp. Turmeric Powder
Second Part
o 1 Tsp. Butter
o ½ Tbsp. - Oil
o 1 Tbsp. Ginger Garlic Paste
o 1 Tsp. Ginger Juliennes (Long Thin Pieces)
o 1 Tsp. Green Chilies Slit
o 1 Tsp. Fresh Cream
o ½ Tsp. Qasoori Methi
o 2 Tbsp. Fresh Coriander
o 200 Grams Paneer
o Small Pinch Of Saffron
Method
First Part
Use Nonstick pan. Keep stirring until dish is finished. Keep flame on Medium.
1. (30-45 Secs) Heat Oil in the pan.
2. (+45-60 Secs) Add Cinnamon, Cardamom, Cloves, and Peppercorns.
3. (+60-90 Secs) Add Onions and sauté for a while.
4. (+60 Secs) Add Cashew Nuts and sauté for a while.
5. (+90-120 Secs) Add in the Chopped Tomatoes + Salt and stir until the tomatoes are cooked.
6. (+240-300 Secs) Add Red Chili Powder, Coriander Powder, Turmeric Powder and cook for 4-5 minutes.
7. (+180-240 Secs) Add Ginger Garlic Paste and sauté for 3-4 minutes. Remove the mixture from the flame and grind
it into a paste. (Caution: Ingredients are hot. Use grinder for about 15 Seconds and open lid to let the steam out.)
Second Part
8. (+30 Secs) Now heat the same pan add Butter to the pan. Add Oil with it so butter don’t get burnt.
9. (+30-45 Secs) Add Green Chilies and Ginger Juliennes.
10. (+60-90 Secs) Strain the paste into the pan (Optional) and let it simmer for a while. Add Paneer, Fresh Cream,
Qasoori Methi, Saffron and mix well and switch off the flame.
11. Garnish it with Qasoori Methi, Fresh Cream and Coriander Leaves.