Step-by-Step Instructions

1. 1.Sauté Whole Spices and Onions

   Heat 3-4 tbsp of oil in a pan on high flame. Add 2-3 bay leaves, 1 small cinnamon stick, 1-2 black cardamoms, 1 star anise, 5-6 peppercorns, and 3-4 cloves. Sauté briefly until fragrant. Then, add 2 medium roughly cut onions and sauté until they start to soften.

2. 2.Add Ginger-Garlic-Chili Paste and Tomatoes

   Add 1 tbsp of ginger-garlic-green chili paste to the pan. Immediately follow with 3-4 medium roughly cut tomatoes and sauté the mixture.

3. 3.Incorporate Powdered Spices and Simmer

   Sprinkle 1 tsp turmeric powder, 1 tsp garam masala, and 1 tbsp coriander powder over the sautéed ingredients. Mix everything well. Add 1 cup of water and allow the mixture to simmer, covered, for 20-30 minutes until the tomatoes and onions are mushy.

4. 4.Prepare the Gravy Paste

   Turn off the flame. Carefully remove the large whole spices (bay leaf, cinnamon, black cardamom, star anise) from the cooked mixture. Let the mixture cool down completely. Once cooled, grind it into a fine and smooth paste. Strain the paste through a fine-mesh strainer to ensure a silky smooth gravy.

5. 5.Temper and Add Gravy

   Heat 2 tbsp of oil (or butter) in a clean pan on high flame. Add 2-3 green cardamom pods (opened) and 1 tsp red chili powder. Stir quickly for a few seconds to create the 'rogan' (flavored oil). Immediately pour the prepared yellow gravy paste (from step 4) into the pan and stir well.

6. 6.Add Cream, Yogurt, and Seasonings

   Add 1/4 cup of cream (reserving some for garnish) and 2 tbsp of yogurt/curd to the gravy. Mix well until fully incorporated. Season with salt to taste and add 1 tsp of Kasuri Methi (fenugreek leaves), mixing it into the gravy.

7. 7.Simmer with Paneer and Garnish

   Gently add 200g of cubed paneer to the gravy. Mix carefully to coat the paneer. Allow the Shahi Paneer to simmer for 2 minutes on a moderate flame. Once done, garnish with a generous spoonful of fresh cream before serving.