Servings: 2-3

Cooking Time: 45 minutes

Ingredients:

For onion masala-

• 3 medium sized onion roughly chopped
• 3-4 green chillies roughly chopped (you can adjust it according to taste)
• 4 cloves of garlic (if cloves are small then take 6 cloves)
• 2 tbsp cashew pieces
• 7-8 almonds

Others-

• 3 tbsp ghee (clarified butter)
• 2 bay leaves
• 3 green cardamom
• 3 cloves
• 1 inch cinnamon stick
• Salt to taste
• 1 tsp sugar
• 1/2 tsp turmeric powder (haldi)
• 1 tsp red chilli powder (you can adjust it according to taste)
• 1/2 tsp black pepper powder (kali mirch)
• 1 tsp coriander powder (dhaniya)
• 1 tsp roasted cumin powder (jeera)
• 1 tsp garam masala
• Few saffron strands (optional)
• 1 cup paneer chopped into triangles
• 1/2 cup plain yogurt whisked nicely
• Few saffron strands for garnishing (optional)

Procedure:

Get all ingredients ready for the onion masala.

Boil some water in a pan and when water starts boiling, add all the onion masala ingredients in it i.e. onions,green chilies,garlic,almonds and cashews. Boil all the ingredients until onion becomes soft and translucent in color.Keep the gas on medium. heat.

When onions have become translucent then sieve it with a help of a colander.Do not throw the water in which we have boiled onion masala ingredients, reserve it as it will be used in making gravy. When onions have cooled down a bit then put all the ingredients in a blender jar and blend it to a smooth paste using water as required.

Take ghee in a deep kadhai and put on medium heat.When ghee is hot enough then add bay leaves,cardamom,cloves and cinnamon in it.

As the whole spices starts turning brown, stir in the onion masala paste in it and mix it nicely.Keep the gas on medium heat.

 

Now add salt,sugar and turmeric powder in it and stir nicely.Cover the kadhai and cook it on medium heat.Keep stirring in between so that the masala do not stick to the bottom of the kadhai. Be a little careful as masala has cashews and almonds in it, it can stick very quickly if not stirred at regular intervals.

In the mean while warm around 2 tbsp water and add few strands of saffron in it. Keep it aside and let the saffron leave its beautiful color.

When the masala is roasted half way through i.e. after 10 minutes or so, add red chilli powder,black pepper powder,coriander powder and roasted cumin powder in it.Mix all the spices nicely in the masala. Now cover the kadhai again and continue roasting the onion masala. Keep stirring in between so that it do not stick to the bottom of the kadhai.

When the masala starts leaving ghee from the sides then it means it is roasted nicely.It will look like the picture shown above.

Now stir in the whisked yogurt in the gravy.Keep the gas on low while adding yogurt in the gravy so that it do not curdle. Mix it nicely.

 

Add in the boiled water which we have reserved after boiling onion masala ingredients. Add water according to the consistency of the gravy of your liking.Keep the gas on medium heat and also add garam masala now. Let the gravy simmer for about 5 minutes.

Add in the chopped paneer into the gravy and mix very gently so that paneer do not crumble.

Stir in the saffron water prepared earlier in the curry and mix it nicely.Let it simmer for about 2-3 minutes on medium heat and then switch off the gas.

Yummy Sahi paneer is ready to be enjoyed with your friends and family.

Take out the curry in a bowl, garnish with few saffron strands and serve it warm with roti, paratha, butter naan, garlic naan or any bread of your choice. You can also add 2 tbsp heavy cream/fresh cream in the curry to enhance its richness. Do try this and let me know how you like it. Enjoy !!

Please share your comments, feel free to post / email me your queries or if you need any additional details.

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