Ingredients

• 2 tablespoons oil
• 1 tablespoon butter
• 1 bay leaf
• 4 cloves
• 3 cardamoms
• 1 teaspoon shahi jeera
• 1 small cinnamon stick
• 6-8 garlic cloves
• 2 medium onions roughly chopped
• 1 green chilli
• 5 medium tomatoes roughly chopped
• salt to taste
• 10-12 cashews
• 1 teaspoon red chilli powder
• 1 tablespoon coriander powder
• ¼ teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 cup water
• 1 tablespoon oil
• 1 tablespoon butter
• 1 tablespoon ginger garlic paste
• 1 teaspoon kashmiri red chilli powder
• 200g paneer cut into cubes
• 1 teaspoon sugar
• 1 teaspoon kasuri methi
• ½ teaspoon garam masala

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a kadai heat oil and butter.
2. Now add bay leaf, cloves, green cardamom, cumin seeds and cinnamon stick and roast for a minute.
3. Add garlic cloves and roast till it gets a golden colour.
4. Now add sliced onions and green chilli and cook for 2-3 minutes until the onions turn translucent. Do not over cook them.
5. Further add tomatoes, salt and cashews and cook for 3-4 minutes on medium flame till the tomatoes turn soft.
6. Now add kashmiri red chilli powder, coriander powder, turmeric powder, cumin powder and mix well and cook for another 2 minutes.
7. Add water and let it simmer on medium flame for 15 minutes.
8. Once done let them cool down completely and then grind in a mixer grinder until smooth. Remove the bay leaf and cinnamon stick before grinding.
9. Sieve the gravy through a strainer for a silky smooth texture.
10. For the final gravy heat oil and butter in a kadai. Now add ginger garlic paste and red chilli powder. Roast for a minute for better colour and flavour.
11. Add chopped paneer and gently mix them. Cook for a minute.
12. Further add the prepared gravy and mix again. Cook for another 3-4 minutes. Do not over cook else the paneer will become hard.
13. Now add sugar, kasuri methi, garam masala and fresh cream.
14. Serve hot with naam, paratha or rice.

Recipe Notes

• Do not use spicy red chilli powder, as shahi paneer is generally little sweet.
• You can use honey instead of sugar.
• Always strain the gravy for a better smooth texture.
• Do not skip cashews as it gives a really rich texture to this shahi paneer.

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