Shahi Paneer

1. 1
   prep · ~15 min

   Soak the cashews and prep the paneer.

   1.Soak the cashews in warm water for 15 minutes.

   2.Cut the paneer into medium cubes.

   3.Slice the onion and chop the tomato.
2. 2
   saute · ~12 min

   Cook the base ingredients.

   1.Heat 1 tbsp ghee in a pan over medium heat.

   2.Add bay leaf, green cardamom, cinnamon, and cloves; cook until fragrant, about 30 seconds.

   3.Add onion and green chili, then cook until the onion turns soft and light golden, 5 to 6 minutes.

   4.Add ginger-garlic paste and cook for 1 minute.

   5.Add tomato and cook until soft and pulpy, 4 to 5 minutes.

   TIPKeep the heat moderate so the whole spices flavor the ghee without burning.
3. 3
   mix · ~3 min

   Blend the gravy base.

   Remove the bay leaf. Add the cooked onion-tomato mixture and soaked cashews to a blender with a little water, then blend until very smooth.

4. 4
   saute · ~5 min

   Cook the gravy.

   1.Heat the remaining 1 tbsp ghee in the same pan.

   2.Pour in the blended paste and cook for 3 to 4 minutes, stirring often.

   3.Add coriander powder, red chili powder, turmeric powder, salt, and sugar.

   4.Cook until the masala thickens slightly and smells rich.
5. 5
   mix · ~3 min

   Add the yogurt and milk.

   Lower the heat. Stir in the whisked yogurt a little at a time, then add the milk and mix well until the gravy looks smooth and creamy.

   TIPUse low heat while adding yogurt so it stays smooth and does not split.
6. 6
   simmer · ~5 min

   Simmer the paneer in the gravy.

   Add water and bring the gravy to a gentle simmer. Add the paneer cubes and garam masala, then cook for 4 to 5 minutes so the paneer warms through and absorbs the flavors.

7. 7
   garnish

   Garnish with coriander leaves.

8. 8
   serve

   Serve hot.

   Serve Shahi Paneer hot with naan, roti, or jeera rice.

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