Creamy Shahi Matar Paneer

Ingredients

• 500 grams Paneer (cubed and lightly sautéed)
• 1.5 cups Fresh Green Peas (Matar)
• 1 cup Raw Cashews (soaked in warm water)
• 0.5 cup Heavy Cream (Malai)
• 12 strands Saffron Strands (steeped in 2 tbsp warm milk)
• 3 tablespoons Ghee (Clarified Butter)
• 1 set Whole Spices (Cardamom, Cinnamon, Cloves)
• 1 cup White Onion Paste
• 1.5 tablespoons Ginger-Garlic Paste
• 1 teaspoon White Pepper Powder
• 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi)
• 3 pieces Green Chilies (slit)(optional)

Instructions

1. 1

   Blend the soaked cashews into an ultra-fine, silky paste using a high-speed blender, adding a tablespoon of milk if necessary to ensure no grit remains.

2. 2

   Heat ghee in a heavy-bottomed copper handi and temper with whole cardamom, cinnamon, and cloves until they release their essential oils.

3. 3

   Add the white onion paste and sauté on low heat for 10-12 minutes; it must remain translucent and white without browning to preserve the royal aesthetic.

4. 4

   Stir in the ginger-garlic paste and slit green chilies, cooking until the raw aroma dissipates, then slowly incorporate the cashew paste while whisking constantly.

5. 5

   Add the green peas and white pepper powder, then gently pour in 1 cup of warm water to achieve a velvety coating consistency.

6. 6

   Fold in the sautéed paneer cubes and simmer on low heat for 5 minutes, allowing the paneer to absorb the flavors without breaking.

7. 7

   Drizzle the saffron-infused milk and heavy cream over the gravy, stirring in a figure-eight motion to create a marbled, luxurious finish.

8. 8

   Finish by crushing the Kasuri Methi between your palms over the dish and cover with a tight lid for 2 minutes of 'Dum' before serving.