Step 1: Prepare Onion-Ginger-Garlic Paste

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

Step 2: Prepare Tomato Puree

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

Step 3: Prepare Cashew Paste

Blend cashews with a little water into a smooth paste.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 12: Serve

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

• Use Kashmiri red chili powder for good color without excessive heat.

• Use room temperature or lukewarm milk to prevent curdling.

• Stir continuously after adding milk until it boils.

• Add salt and sugar after turning off the heat and letting the gravy cool slightly to prevent curdling.

• Use malai (milk cream) from home if fresh cream is not available.