Shahi Paneer Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
heat clarified butter , add all the spices, green chilies, ginger and garlic. Sauté for a minute. Now add onions, cashews. Do not brown them. Add the tomatoes, salt and turmeric, add ½ cup water; cover and cook few minutes. Allow it to cool a bit and then blend until smooth. Strain and set aside. Heat butter in a pan, add a pinch of sugar, kashmiri red chili powder and coriander powder. Sauté for a few seconds and add the prepared curry. Stir gently for a while and add cottage cheese cubes. Add the cream and sprinkle dry fenugreek leaves. Mix well and serve garnished with cream and sprinkle cardamom powder on top.

Method:

whisk together the sugar, egg yolks, lemon zest, lemon juice, cardamom, rosewater, yogurt and oil for 3 to 4 minutes, until creamy. Fold in the ground almonds. Add the salt, baking powder, baking soda and flour. In a separate bowl, whisk the egg whites until they form soft peaks. Fold into the almond mixture until you have smooth batter. Gently pour the batter into a greased and lined springform pan and bake in the preheated oven at 180 degrees c for 40 to 45 minutes, until a tester comes out clean. To make the icing, beat all the ingredients until smooth.
To make the glaze, place all the ingredients in a saucepan and bring to a gentle boil over low heat while stirring. Remove the cake from the oven and transfer it to a cooling rack. Drizzle the glaze on top while the cake is still warm. Allow to cool for 15 minutes. Unlock the pan to release the cake, remove it from the mold and place it on the cooling rack until completely cool. Transfer to a serving platter. Pour the icing over the cake and decorate with slivered pistachios, dried rose petals and sliced blanched almonds.