Shahi Paneer

Ingredients

• 400 gm paneer, cubed
• 2 onions , chopped Onion, raw
• 1 inch fresh ginger
• 3 green chillies
• 3 green cardamoms
• 1 1/2 cups tomato purée Tomato puree, canned
• 1/2 cup yogurt , whisked (curd) Yogurt, plain, whole milk
• 6 tablespoons ghee Ghee (butter oil)
• 1 cup milk Milk, whole (3.25%)
• 1/2 cup almonds Almonds
• 1/2 cup cashews Cashews, raw
• 1 teaspoon red chilli powder (counted as cayenne) Cayenne pepper
• 1 teaspoon garam masala powder
• to taste Salt (optional) Salt, table
• as needed Water (optional)
• — GARNISH —
• 1 handful coriander leaves
• 1/4 cup fresh cream (counted as heavy cream) (optional) Heavy whipping cream

Instructions

1. Chop onion, green chillies, ginger, and coriander separately. Whisk the curd in a bowl. Grind cashews and almonds separately with a little water into smooth pastes.
2. Heat 3 tbsp ghee in a pan over medium heat. Add chopped onions, ginger, green chillies, and green cardamoms. Cook 4–5 minutes.
3. Add tomato purée, cover, and cook 8–10 minutes. Add beaten curd and cook 5 more minutes. Add 1 cup water and cook 1 minute. Let cool, then blend until smooth.
4. Heat remaining 3 tbsp ghee in a pan. Add the blended gravy, red chilli powder, garam masala, cashew paste, almond paste, and salt. Bring to a boil until the gravy thickens.
5. Add paneer cubes and milk. Cook 3–5 minutes.
6. Garnish with chopped coriander leaves and grated paneer. Add fresh cream if desired. Serve hot with naan, roomali roti, or rice.