200 gms Paneer
2 Medium Onions
3-4 Garlic Pieces
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder
1 tsp Garam Masala Powder
10 Cashew nuts
1 Big Tomato
3-4 tbsp Cream
1/4 cup Raisins
1 cup Milk
Salt to taste
Heat oil/ghee in a kadhai.
Cut paneer into triangles. Fry over medium heat until light brown.
Dip the fried paneer pieces in milk and keep aside.
Make a smooth paste of the cashew nuts and tomato.
Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.
Fry this mixture in the remaining oil until golden brown and oil starts separating.
Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.
Now add the tomato cashew paste to it and saute again for 2 min.
Add paneer pieces with milk to make the gravy.
Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.
Put the raisins in the gravy while it is being cooked.
Finally switch off the flame and add 1 tbsp cream.
Garnish shahi paneer with coriander leaves.