Shahi Paneer

Preparation 1. Soak the cashews and almonds in warm water for 15 minutes. Then, drain the water and blend them into a smooth paste. 2. In a bowl, whisk the yogurt until smooth. 3. Cut the paneer into cubes and set aside.

Making the Shahi Paneer 4. Heat ghee in a pan over medium heat. Add cumin seeds and let them crackle. 5. Add the finely chopped onions and sauté until golden brown. 6. Stir in the ginger-garlic paste and cook until the raw aroma disappears. 7. Pour in the tomato puree and cook until the oil separates from the masala. 8. Add the cashew-almond paste and cook for 2-3 minutes, stirring continuously. 9. Sprinkle the garam masala, cardamom powder, turmeric powder, red chili powder, and sugar. Mix well. 10. Add the whisked yogurt and cook until the ghee separates from the mixture. 11. Pour in the fresh cream, stir, and cook for 2 minutes. 12. Add the saffron strands, kasuri methi, and cubed paneer. Mix gently. 13. Simmer for 5-7 minutes on low heat. 14. Stir in the rose water and switch off the flame.

Garnish and Serve 15. Drizzle fresh cream and ghee on top of the Shahi Paneer. 16. Garnish with finely chopped coriander leaves. 17. Serve hot with naan, roti, or rice.