Shahi Paneer – Restaurant Style

Step 1: Prepare the Gravy Base

Heat a pan on high flame. Add 2 tbsp oil and allow it to heat well. Add 1 bay leaf, 1 inch cinnamon stick, 1 black cardamom, 1 star anise, 4 cloves, and 4 black peppercorns. Sauté for a moment until fragrant. Add 2 roughly chopped onions and sauté until they are slightly softened and translucent. Add 1 tbsp ginger, garlic, and green chili paste and mix well. Add 200 gms of chopped tomatoes and mix. Add 1/2 tsp turmeric powder, 1/2 tsp garam masala powder, and 1 tbsp coriander seed powder. Mix all the spices and vegetables thoroughly. Add sufficient water to cover the ingredients. Cover the pan with a lid and let it simmer for 20-30 minutes until the tomatoes and onions are mushy.

Step 2: Process the Gravy Base

After simmering, turn off the flame. Carefully remove the larger whole spices like bay leaf, cinnamon stick, black cardamom, and star anise from the mixture. Allow the mixture to cool down completely. Once cooled, grind the mixture into a fine and smooth paste. Strain the paste through a fine-mesh strainer to ensure a silky-smooth gravy, discarding any remaining solids.

Step 3: Prepare the Final Gravy

Heat a clean pan on high flame. Add 2 tbsp oil. Once the oil begins to heat, add 2 green cardamoms (opened) and 1 tsp Kashmiri red chili powder. Stir quickly for a few seconds until the chili powder just begins to release its color and aroma, being careful not to burn it. Immediately add the prepared yellow gravy base to the pan and stir well to combine with the spiced oil. Add 3 tbsp cream and 100 gms curds, mixing thoroughly until well incorporated. Add salt to taste and mix again. Finally, add 1 tsp fenugreek leaves (kasuri methi), which are toasted but not crushed, to add a distinct flavor and texture.

Step 4: Add Paneer and Simmer

Add 1 cup of paneer cubes to the gravy. Gently mix the paneer into the gravy. Allow the Shahi Paneer to simmer for about 2 minutes on moderate flame, letting the paneer absorb the flavors of the gravy. Do not overcook the paneer to keep it soft.

Step 5: Serve Shahi Paneer

Once simmered, transfer the Shahi Paneer to a serving bowl. Garnish with a generous spoonful of cream. Serve hot with butter naan or lachha paratha.

• Ensure to cool the gravy base completely before grinding to achieve a smooth paste.

• Strain the ground gravy base for a finer, restaurant-like texture.

• Do not overcook the Kashmiri red chili powder in oil; it should just begin to release its aroma and color to avoid bitterness.

• Adjust the consistency of the final gravy with water or stock if needed.