Shahi Matter Paneer

300 gms paneer ( 250 grams cut into cubes  and rest mashed )
200 grams matter
1/2 cup curd
1/4 cup Milk
1/4 cup Cashew paste
1-2 tbsp tomato sauce/puree ( I used puree)
1 Onion + 2 tomatoes ( paste)
2 tbsp ginger garlic paste
2 cardamom
2 Cinnamon stick
2 bay leaves
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1 tsp kastoori methi powder
1 tsp garam masala powder ( i used 1/2 tsp)
1 tsp hot (tikha) red chilli powder
Salt (as per taste)
1 tsp.Sugar ( if too spicy)


Method:

1. Cut paneer into cubes (250 grams). Sprinkle some salt and tumeric powder over it. Heat oil in a pan and shallow fry paneer cubes in medium flame till pinkish. Then dip the fried paneer in 1/2 cup warm milk or more if the paneer is more.


2. Heat oil in a pan. Add cumin seeds, cardamom, cinnamon stick and bay leaves and fry them. Add matter here if u want, i experimented by adding matter. and frying it till they soften up. Now add mixture of onion paste , tomato and ginger garlic paste and fry for a couple of minute. Add cashew nut paste and salt.Add turmeric powder, coriander powder, red chili powder. Add little water and fry the masala until oil gets separated from it.

3. Add mashed paneer and beaten curd  and stir fast so that it isnt curled up,  (Since I didnt had curd I skipped adding it)  Stir well and cook it for 8 to 10 minutes. Now add paneer pieces with milk and 1 cup more milk,  garam masala and some kastoori methi .Cover the pan and let it cook for another 6 -8minute in medium flame. I sprinkled some tomatoes puree in end and When the gravy becomes little thick , turn off the flame. If one wants , one can make it into gravy by adding water or else keep it dry. Add sugar if you find it too spicy.

One can decorate with cream and fresh coriander