In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
Transfer this mixture to the blender and blend it into a paste.
In the same skillet, add 3 tbsp of butter and then add the onion paste.
Cook until butter/oil separates.
If using cashew paste, add it along with this mixture now.
Or you can soak the cashew pieces in hot water and grind it along with the onion mixture.
Add the tomato puree and all the spices.
Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears.
Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more.
Drop in the paneer gently and give it a toss.
Cook for another 2-3 minutes for the paneer to absorb the flavors.
Lower the heat to a simmer.
Then add the heavy cream. Mix well.
If you want to use raisins, fry them lightly in ghee/butter separately and add it to this gravy.
You can set some aside for garnish.
Be careful to cook this in simmer before adding cream. Otherwise the heat will give it a curdled appearance!
Mint goes very well with rich dishes and gives it that fresh taste and reducing the rich after taste in the mouth.
When buying store-bought paneer, place them in a bowl filled with boiling water for 10-15 minutes. It helps to make it soft and also get
rid of any impurities, if any. Drain it the water from the paneer and set aside.
Ingredients: 2 generous cups paneer cubes
1 large onion,chopped coarsely
3 tbsp butter
1/2-3/4 cups tomato puree
2-3 green chillies, as per taste
3-4 cloves garlic
2 inch ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp Tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste and 8-9 raisins (optional. Use them if making Shahi Paneer - soak a few cashew pieces in boiling water and grind)
1/4-1/2 cup heavy cream (as needed for consistency)
Salt to taste
Mint and cilantro to garnish