SHAHI PANEER

Hello everyoneI'm back from my summer vacation in the India. After a week of jet-lag here I am, the routine and return to what I enjoyed doing, update my blog, with new recipes. To go directly to the task, this dish was something I tried in the India and for the first time using the cream. I learned a few things about how to use certain ingredients that would make even better and more flavorful. So, here goes, his callSHAHI PANEERRoyal families traditionally in the India used a lot of nuts, cream and cheese to show their royalties and prosperity therefore, used the term "Shahi" (which means "Royal") in many of their recipe names.INGREDIENTSFRESH PANEER, CUT INTO SMALL CUBES: 1 CUPONION: 1-2TOMATO: 1CASHEWS: 15-20CORIANDER POWDER: 1 TSPRED CHILLI POWDER: 1 TSPGARAM MASALA: 1 TEASPOONCARDAMOM POWDER: 1 TSPKASOORI METHI: 1/2 TEASPOONFRESH CREAM: 1/2 CUP? DO take a skillet with a teaspoon of oil or ghee, sauté the onion, walnuts, cashew, cilantro, Red Chile with salt powder.Once the onions have sweated and Brown put it, grind into a fine paste. Put it back in the Pan and sauté again for about 10 minutes until the raw smell of pasta. Change the low fire gas and add Creme Fraiche. After a couple of minutes, add the Paneer into cubes, Garam masala, Kasoori Methi powder and cardamom ground with salt if necessary. Let that Cook for at least 5-10 minutes at low heat and guess what, its all done and ready to serve. Garnish it with a dollop of fresh cream.Delicious Shahi Paneer is ready to serve.TIPSAdd Kasoori Methi def adds lots of flavor and taste and cream def gives a real taste. Its very heavy has nuts, cream, paneer takes small portions. Cream should be cooked on slow fire. Enjoy and let me know how it went