For Paneer:
1 can evaporated milk
1 cup milk (whole or vit D)
2 tbsp vinegar
Oil for frying paneer
For Gravy:
1 can condensed tomato soup (Campbell)
1 large onion, finely chopped
1 tsp ginger-garlic paste
5 cardamoms, crushed
A pinch clove powder
1/2 tsp cinnamon powder
1/2 tsp pepper powder
Green chili
Garam masala powder
1 tbsp butter
1/4 cup heavy whipping cream or malai
Salt to taste

Shaahi Paneer

1. Boil milk with evaporated milk.
2. Add vinegar and boil for 2 more minutes. Strain the paneer in a cheese cloth and run it through cold water. You can keep the strained water for gravy.
3. Press as much water out as you can. Then place the paneer on a plate and put a pressure cooker full of water on it. Leave overnight.
4. Cut the paneer into cubes and fry them in hot oil.
   Note : While frying paneer, the oil should be hot and the paneer should be taken out immediately otherwise it becomes hard.

1. Heat butter, fry the chili first.
2. Add cardamom, clove, cinnamon and pepper powder.
3. Add chopped onion and fry till golden brown.
4. Add ginger-garlic paste and condensed tomato soup.
5. Add the fried paneer. Add a little water and thicken the gravy to desired consistency.
6. Now turn off the heat and add salt, garam masala and cream.
7. Serve hot with naan or vegetable pulav.
   Serves: 4
   Preparation time: 15 minutes (excluding time for making paneer)