Shahi Paneer

Ingredients

• 400 grams Paneer (cottage cheese), cubed
• 0.5 cup Cashews, soaked in warm water
• 2 medium Onions, roughly chopped
• 1 tablespoon Ginger-garlic paste
• 0.5 cup Whisked yogurt (curd)
• 0.25 cup Heavy cream
• 2 tablespoons Ghee or butter
• 1 teaspoon Whole spices (cardamom, cinnamon, cloves)
• 2 pieces Green chilies, slit(optional)
• 0.5 teaspoon Kashmiri red chili powder
• 1 teaspoon Kasuri methi (dried fenugreek leaves)
• 1 pinch Saffron strands soaked in milk(optional)

Instructions

1. 1

   Boil the chopped onions and soaked cashews in one cup of water for 10 minutes until soft, then drain and grind into a fine, smooth paste.

2. 2

   Heat ghee in a heavy-bottomed pan and add the whole spices (cardamom, cinnamon, cloves) until they become aromatic.

3. 3

   Add the ginger-garlic paste and sauté for a minute, then stir in the prepared onion-cashew paste and cook on low heat until the oil begins to separate.

4. 4

   Lower the flame and gradually whisk in the yogurt, stirring continuously to prevent curdling, and cook for another 3-4 minutes.

5. 5

   Add the red chili powder and salt, then pour in half a cup of warm water to adjust the gravy consistency to your liking.

6. 6

   Gently fold in the paneer cubes and simmer for 5 minutes on low heat so the cheese absorbs the flavors of the gravy.

7. 7

   Stir in the heavy cream, saffron milk, and crushed kasuri methi, then turn off the heat immediately.

8. 8

   Cover the pan and let it rest for 2 minutes before serving hot with naan or jeera rice.