Shahi Paneer is a succulent Indian dish featuring soft, pillowy paneer floating in a creamy gravy.

1. 250g paneer (Indian cottage cheese), cubed
2. 2 onions, finely chopped
3. 2 tomatoes, finely chopped
4. 1/2 cup cashew nuts, soaked in water for 30 minutes
5. 2 cloves garlic, minced
6. 1-inch ginger, grated
7. 2 green chilies, finely chopped
8. 1 teaspoon cumin seeds
9. 1 teaspoon coriander powder
10. 1/2 teaspoon turmeric powder
11. 1/2 teaspoon red chili powder (adjust to taste)
12. 1 teaspoon garam masala
13. 1/4 cup plain yogurt
14. Salt to taste
15. Fresh coriander leaves for garnish (optional)

1. If you're using store bought paneer,soak it in warm water for 15 to 20 min and pat dry.
2. Heat oil or ghee in a pan over medium heat.
3. Add 12 whole or split cashews, and 2 to 3 green cardamoms. Shallow fry them for 1 to 2 mins.
4. Add 1 cup of cubed onions and 1 slit green chilli. Sauté until the onions turn transparent. If you prefer hot and spicy shahi paneer, use green chili at this stage. If you prefer a tomato based dish then add the optional cubed tomatoes (1 or 2) if using.
5. Cook the onion nuts mixture until the onion turns soft
6. Transfer all the ingredients to the blender and add one whole tomato. Blend the mixture until it becomes a smooth paste.
7. In the same pan, heat 1 tablespoon of oil or ghee. Add 1/2 teaspoon of cumin (jeera) or shahi jeera, along with 2 to 3 cloves and 1 to 2-inch cinnamon. Allow the whole spices to sauté on low heat for about a minute until they release their fragrant aroma.
8. Add 1 teaspoon of chopped ginger and garlic to the pan, then sauté them well for 1 to 2 minutes until the raw smell dissipates.
9. Next, add the onion, tomato, and cashew paste to the pan, along with 1/4 teaspoon of red chili powder, 3/4 to 1 teaspoon of garam masala, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt (adjust to taste)
10. Mix the ingredients thoroughly and cook for 3 to 4 minutes until the spices raw aroma fades and the mixture thickens. While cooking, beat 1/2 cup of thick curd or plain yogurt until smooth. Then, reduce the heat to low and gradually incorporate the beaten curd into the mixture in the pan
11. Allow the paneer gravy to simmer until it thickens.
12. Add 3/4 cup of water. Add pinch of saffron strands. Mix well
13. Cook the paneer gravy until it thickens or until the gravy releases oil on the surface. Taste-test the gravy to adjust seasoning if needed
14. Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Final Product