Step-by-Step Instructions

1. 1.Prepare the Gravy Base - Sauté Spices and Aromatics

   Heat 2 tablespoons of oil in a pan on high flame. Add bay leaves, cinnamon stick, black cardamom, star anise, peppercorns, and cloves. Sauté for a few seconds until fragrant. Add roughly cut onions and sauté until they start to soften. Then, add ginger, garlic, and green chili paste, mixing well.

2. 2.Add Tomatoes and Powdered Spices

   Add roughly cut tomatoes to the pan. Stir in turmeric powder, garam masala, and coriander powder. Mix everything thoroughly.

3. 3.Simmer the Gravy Base

   Pour 1 cup of water into the pan. Cover and allow the mixture to simmer for 20-30 minutes on medium flame until the tomatoes and onions become mushy.

4. 4.Process the Gravy Base

   Once the base is cooked, remove the large whole spices (bay leaf, cinnamon stick, black cardamom, star anise). Let the mixture cool completely. Blend it into a fine, smooth paste and then strain it through a sieve to remove any remaining solids, ensuring a silky texture.

5. 5.Prepare the Final Gravy - Temper Spices

   Heat 1 tablespoon of oil or butter in a clean pan on high flame. Add green cardamom. Once the oil is hot, add Kashmiri red chili powder and stir quickly until the oil turns a vibrant red color. Be careful not to burn the chili powder.

6. 6.Combine with Gravy Base and Dairy

   Pour the strained yellow gravy base into the pan and stir well. Add 1/4 cup of cream and 1/4 cup of yogurt/curd, mixing thoroughly until fully incorporated.

7. 7.Season and Finish the Gravy

   Add salt to taste and mix. Sprinkle Kasoori Methi over the gravy. Add the diced paneer cubes. Allow the Shahi Paneer to simmer for about 2 minutes on moderate flame, letting the flavors meld.

8. 8.Serve Shahi Paneer

   Garnish with a generous spoonful of fresh cream and a sprinkle of coriander leaves (optional). Serve hot with butter naan, laccha paratha, or rice.