Step-by-Step Instructions

1. 1.Prepare Onion-Ginger-Garlic Paste

   Blend roughly chopped onions, ginger, and garlic with a little water into a smooth paste.

2. 2.Prepare Tomato Puree

   Blend roughly chopped tomatoes into a smooth puree without adding water.

3. 3.Prepare Cashew Paste

   Blend cashews with a little water into a smooth paste.

4. 4.Sauté Whole Spices

   Heat 1-2 tablespoons of oil in a pan. Add bay leaves, green cardamom, cloves, black cardamom, cinnamon, cumin seeds, and 1 tsp kasoori methi. Sauté for a few seconds until fragrant.

5. 5.Cook Onion-Ginger-Garlic Paste

   Add the prepared onion-ginger-garlic paste to the pan. Fry until the raw smell of the onions is gone and the paste turns light brown, about 5-7 minutes.

6. 6.Add Tomato Puree and Dry Spices

   Add the tomato puree to the pan. Mix well. Then add 1 tsp Kashmiri red chili powder, 1/2 tsp turmeric, 1 tsp coriander powder, and 1/4 tsp garam masala. Fry the mixture until the oil separates from the masala, about 7-10 minutes.

7. 7.Incorporate Cashew Paste and Milk

   Add the cashew paste to the cooked masala. Mix thoroughly. Rinse the grinder with a little water and add it to the pan to ensure no paste is wasted. Turn off the gas. Gradually add lukewarm milk while stirring continuously to prevent curdling.

8. 8.Adjust Consistency and Boil

   Add about 1/2 glass of water to achieve the desired gravy consistency. Turn the gas back on and stir continuously until the gravy comes to a boil.

9. 9.Add Cream and Kasoori Methi

   Once the gravy is boiling, add 2-3 teaspoons of fresh cream (or malai). Crush another 1 tsp of kasoori methi between your palms and add it to the gravy. Mix well.

10. 10.Add Paneer

    Once the gravy boils again after adding cream and kasoori methi, turn off the gas. Add the paneer cubes to the gravy.

11. 11.Season with Salt and Sugar

    Let the gravy cool down slightly for about 5 minutes. Then, add salt to taste and 1-1.5 teaspoons of sugar. Mix everything well.

12. 12.Serve

    Garnish the Shahi Paneer with a drizzle of fresh cream, sliced almonds, and chopped coriander leaves.