Shahi Paneer

Paneer 400 grams
Onion   2 large
Oil        2 tbs
Cloves   3
Black peppercorns   4-5
Cinnamon  2 (1 inch sticks)
Bay leaf  1
Green chillies  2
Ginger paste  1 tsp
Garlic paste  1 tsp
Cashewnut paste  1/4 cup
Yogurt 1/2 cup
Cream 1/2 cup
Saffron (kesar)  1pinch
Garam masala powder  1/2 tsp
Salt to taste
Green cardamom powder 1/4 tsp

Method of preparation

Cut the paneer into cubes (half inch wide and one inch long pieces). Boil the onions in 1/4 cup of water. Drain the water and allow to cool. Grind onion to a fine paste. Heat the oil in a deep fry pan/ kadai, add the bay leaf , cinnamon, peppercorns  and cloves and stirr till fragrant. Add the green chillies and boiled onion paste and stirr for three to four minutes on low flame so it does not get coloured. Add the garlic paste and ginger paste  and continue to stirr for half a minute. Add the cashewnut paste and stirr for another 2 minutes. Add the yogurt and stirr till the water from the yogurt gets absorbed. Stir in the saffron, cream and garam masala powder and salt as per your taste. Add the paneer and stir gently to mix. Spritz green cardamom powder and serve hot.