Shahi panner

 Shahi Panner

  Panner cooked slowly in rich cashew tomato gravy & aromatic spices, will turn out to be the best dish served at your dinning table.

Ingredients
200 gms panner
1 tbsp butter
1 tbsp oil
1 tsp ginger garlic paste
3-4 big cashews (boiled for 5 min)
1-2 tomato pureed
1 tsp tomato sauce
2-3 tsp milk to adjust gravy consistency.
1 onion sliced
Few mint leaves
1/2 tsp  kashmiri mirchi powder
1/4 tsp black salt
Salt as required
3/4 tsp garam masala powder

Method

👉 dice panner cubes & boil it in hot water with salt for a minute and keep aside.

👉 take a kadai add oil, onion saute till golden brown. Don't burn them.

👉 let it cool down. Add sauted onion, boiled cashews & tomato puree grind them into smooth gravy and little water to adjust consistency.

👉 now take a kadai add oil & butter,  ginger garlic, salt, mint leaves, mirchi powder, black salt, tomato sauce & above grinded paste make sure the flame is in sim. Cook till oil oozes out.

Give quick stir & add boiled panner cubes. Add milk to adjust consistency if required.

👉 lastly add garam masala powder & give a   fine stir.

Best served with naan & roti !!!!

Tip:-
Always prefer milk rather then water to adjust the gravy consistency in any cashew based curry.