Paneer Shahjahani


1 cup paneer cut into medium pieces
1 cup carrot cut into 1 inch long thick
1 cup beans cut into 1 inch long
Handful of cashew nuts
1/2 cup warm milk
1/2 cup curd
1 big onion chopped finely
1 tbsp garlic paste
1 tsp shah jeera
1 tbsp Madras Curry powder
1 tbp chopped sweet cherries
2 tbsp oil
1 tsp turmeric powder
1 tsp red chili powder
1 cup tomoto puree
1 tbsp chopped coriander leaves

Method to cook:

Boil carrots and beans for 10 minutes in boiling water. Strain and keep aside.
Grind cashew and warm milk to a fine paste. Mix curd and beat with a fork. Keep aside.

Heat oil in a pan.
Add shah jeera.
Add Garlic paste and finely chopped onions.
Once it turns brown , add tomato puree and cook till raw smell is not there.
Add turmeric powder, red chili powder and madras curry powder.
Add paneer cubes, boiled carrots and beans. Mix well.
Add salt and cook for 2 minutes more.
Add the cashew paste and mix well.
Add chopped coriander leaves.
Cover and cook for 2-3 minutes. Finally add chopped cherries and mix gently.
Server hot with Roti.

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