Step-by-Step Instructions

1. 1.Prepare the Gravy Base - Part 1 (Sautéing Spices and Aromatics)

   Heat a pan on high flame and add 3-4 tablespoons of oil. Once the oil is hot, add 2-3 bay leaves, 1 inch cinnamon stick, 1 black cardamom, 1 star anise, 5-6 peppercorns, and 5-6 cloves. Sauté for a few seconds until fragrant.

2. 2.Prepare the Gravy Base - Part 2 (Cooking Vegetables and Powdered Spices)

   Add 2 roughly chopped medium onions and sauté until they start to soften. Add 1 tablespoon of ginger-garlic-green chili paste and sauté for a minute. Add 2 roughly chopped medium tomatoes and sauté for a while. Add 1/2 teaspoon turmeric powder, 1/2 teaspoon garam masala, and 1 tablespoon coriander powder. Mix all ingredients well. Add 1 cup of water and allow the mixture to simmer, covered, for 20-30 minutes until the vegetables are mushy.

3. 3.Prepare the Gravy Base - Part 3 (Blending and Straining)

   Once the tomatoes and onions are mushy, turn off the flame. Carefully remove all large whole spices (bay leaf, cinnamon stick, black cardamom, star anise). Let the mixture cool down completely. Blend the cooled mixture into a fine paste. Strain the blended paste through a sieve to ensure a smooth gravy.

4. 4.Tempering for Shahi Paneer

   Heat a clean pan on high flame and add 3-4 tablespoons of oil. Once the oil is beginning to heat up, add 2-3 green cardamom (opened pods) and 1 tablespoon red chili powder. Stir quickly for a few seconds until the oil begins to release its aroma. Be careful not to burn the chili powder.

5. 5.Assembling Shahi Paneer

   Immediately add the prepared and strained yellow gravy to the pan. Stir well to combine with the tempered spices. Add 1/4 cup cream and 1 tablespoon yogurt (curd). Mix well until fully incorporated. Add salt to taste. Add 1 tablespoon of kasuri methi (crushed between palms) to the gravy.

6. 6.Adding Paneer and Simmering

   Add 200g of cubed paneer to the gravy. Gently mix the paneer into the gravy. Allow the Shahi Paneer to simmer for 2 minutes on a moderate flame, allowing the paneer to absorb the flavors.

7. 7.Garnish and Serve

   Once the Shahi Paneer is ready, garnish with a generous spoonful of fresh cream. Serve hot with butter naan, roti, or rice.