Shahi Paneer

Ingredients

•	Paneer (cottage cheese)	400 grams
•	Onion ,quartered	2 large
•	Oil	2 tablespoons
•	Cloves	3
•	Black peppercorns	4-5
•	Cinnamon	2 one inch sticks
•	Bay leaf	1
•	Green chillies,slit	2
•	Ginger paste	1 teaspoon
•	Garlic paste	1 teaspoon
•	Cashewnut paste	1/4 cup
•	Raisins	8-10
•	Cream	½ cup
•	Saffron (optional)	a pinch
•	Garam masala powder	1/2 teaspoon
•	Salt	to taste
•	Coriander leaves	1/4 cup

Method
Cut the paneer into half inch wide and one inch long pieces. Boil the onions in quarter cup of water. Drain and allow to cool. Grind to a fine paste. Heat the oil in a kadai, add the cloves, peppercorns, cinnamon and bay leaf and sauté till fragrant. Add the green chillies and boiled onion paste and sauté for three to four minutes on low heat so it does not get coloured. Add the ginger paste and garlic paste and continue to sauté for half a minute. Add the cashewnut paste and sauté for another two minutes. 

Stir in the cream, saffron and garam masala powder and salt to taste. 
Add the paneer and  raisins stir gently to mix. 
Sprinkle chopped coriander leaves and serve hot.

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