Shahi Masala Paneer

Cooking Method

1. 1
   Cook the chopped onion in butter or oil until translucent and soft.
2. 2
   Add the blended tomato puree and cook until the mixture thickens and the raw aroma disappears.
3. 3
   Stir in the Kolhapuri Shahi Garam Masala and salt, then add 1/2 cup of warm water and bring to a simmer.
4. 4
   Fold in the fresh paneer cubes and cashew paste or fresh cream.
5. 5
   Warm gently on low heat for 3–4 minutes so the paneer absorbs the aromatic gravy. Serve hot with naan or roti.