Step-by-Step Instructions

1. 1.Prepare the aromatics

   Peel and slice 2 medium red onions. Chop 2 medium tomatoes. Peel 6 cloves of garlic and a 2-inch piece of ginger. Slice 4-5 green chilies and roughly chop a handful of fresh coriander roots.

2. 2.Sauté the base ingredients

   Heat 1 tablespoon of ghee in a pan. Add 4-5 almonds (optional, as the masala already contains cashews and melon seeds for richness) and sauté lightly until golden. Then add the peeled garlic, chopped ginger, and sliced green chilies. Sauté for 1-2 minutes until fragrant. Add the sliced onions and cook until they caramelize and turn translucent.

3. 3.Add V.D.H Shahi Paneer Masala and Tomatoes

   Once the onions are caramelized, add 1 tablespoon of V.D.H Shahi Paneer Masala to the pan and mix well for 30 seconds. Then add the chopped tomatoes, dried fenugreek leaves (kasuri methi), and fresh coriander. Mix everything thoroughly.

4. 4.Simmer and Blend the Gravy Base

   Cover the pan with a lid and cook on low heat for 5-7 minutes until the tomatoes soften. Add about 1/2 cup of water, mix, cover again, and simmer for another 10-15 minutes. Once cooked, remove from heat and let it cool down slightly. Use a hand blender or transfer to a mixer grinder to blend the mixture into a smooth, fine puree.

5. 5.Prepare the Shahi Paneer

   In a separate pan, heat 1 tablespoon of ghee. Add 2 tablespoons of hung curd and mix well. Then add another 1 tablespoon of V.D.H Shahi Paneer Masala and mix until a fragrant paste forms.

6. 6.Combine and Finish the Dish

   Pour the prepared smooth gravy base into the pan with the hung curd and masala mixture. Mix thoroughly until well combined. Add 1 teaspoon of sugar and salt to taste, mixing again. Stir in 1 teaspoon of dried fenugreek leaves (kasuri methi). Add the cubed paneer and 1/4 cup of fresh cream. Gently mix everything, ensuring the paneer is coated with the gravy. Cook for 2-3 minutes on low heat until heated through.

7. 7.Serve Shahi Paneer

   Transfer the Shahi Paneer to a serving bowl. Garnish with a swirl of fresh cream and a sprig of fresh coriander. Serve hot with paratha, naan, or rice.