Shahi Paneer with Kulcha

Instructions

1. 1

   Prepare Base Ingredients (15-20 minutes)

   • Soak cashew nuts and melon seeds in 1/2 cup of warm water for at least 20 minutes.
   • In a separate pot, add chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft, translucent, and have lost their raw pungency. Drain and let them cool.
   • While the onions boil, cut the paneer into 1-inch cubes. For extra soft paneer, soak the cubes in warm salted water for 15 minutes, then drain before use.
2. 2

   Create the Gravy Pastes (5 minutes)

   • Place the cooled, boiled onions into a blender and blend into a very smooth paste. Set aside.
   • Drain the soaked cashews and melon seeds. Add them to the blender with 2-3 tablespoons of fresh water and blend until you have a completely smooth, fine paste. Scrape down the sides to ensure no grit remains.
3. 3

   Cook the Gravy Base (10-12 minutes)

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
   • Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
   • Add the onion paste. Sauté for 5-7 minutes, stirring frequently, until the paste thickens and starts to release ghee from the sides. Do not let it brown.
   • Reduce the heat to low and add the cashew-melon seed paste. Stir continuously for 3-4 minutes. This paste can burn quickly, so do not leave it unattended.
   • Turn the heat to its lowest setting. Slowly pour in the whisked curd while stirring constantly to prevent it from splitting. Cook for 2-3 minutes until well incorporated and the ghee begins to separate again.
4. 4

   Finish and Simmer the Curry (8-10 minutes)

   • Stir in the white pepper powder, salt, and sugar.
   • Pour in 1 cup of water (or milk for a richer gravy), mix well, and bring to a gentle simmer. Cover and cook for 5-6 minutes, allowing the gravy to thicken.
   • Gently add the paneer cubes. Simmer for another 2-3 minutes, letting the paneer absorb the flavors without becoming tough.
   • Stir in the fresh cream, garam masala, crushed kasuri methi, and optional kewra water. Mix gently and cook for just one more minute.
   • Turn off the heat. Let the Shahi Paneer rest for 5 minutes before serving to allow the flavors to meld. Garnish with a swirl of cream if desired.