Step-by-Step Instructions

1. 1.Prepare the Gravy Base

   Heat a pan on high flame and add 2 tbsp of oil. Once the oil is slightly warm, add 3-4 bay leaves, 1 small cinnamon stick, 1 black cardamom, 1 star anise, 5-6 peppercorns, and 5-6 cloves. Add 2 roughly cut onions and sauté until slightly softened. Add 1 tbsp of ginger-garlic-green chili paste and 3-4 roughly cut tomatoes. Add 1/2 tsp turmeric powder, 1 tsp garam masala, and 1 tbsp coriander powder. Mix well. Add 1-1.5 cups of water and allow it to simmer, covered, for 20-30 minutes until the vegetables are mushy. Turn off the flame. Remove all large whole spices (bay leaf, cinnamon, cardamom, star anise). Cool the mixture completely, then grind it into a fine, smooth paste. Strain the paste for a finer texture.

2. 2.Prepare the Final Gravy

   Heat the same pan on high flame and add 1-2 tbsp of oil (or butter). Once the oil is slightly warm, add 2-3 opened green cardamom pods and 1 tbsp Kashmiri red chili powder. Stir for a few seconds until the oil turns red and aromatic, being careful not to burn the chili. Add the prepared yellow gravy paste. Stir well. Add 1/4 cup of cream (reserving some for garnish) and 2 tbsp of yogurt. Mix thoroughly. Add salt to taste. Add 1 tsp kasoori methi (dried fenugreek leaves). Add 200g paneer cubes. Allow to simmer for 2 minutes on moderate flame. Turn off the flame.

3. 3.Garnish and Serve

   Transfer the Shahi Paneer to a serving bowl. Garnish with a generous spoonful of reserved cream. Serve hot with butter naan or lachha paratha.