Shahi Paneer

🔥 Prep

• Cube the 250 g paneer into 1‑cm pieces and set aside.
• Peel and roughly chop the 2 onions.
• Measure out 15 cashew nuts and soak them in warm water for 10 minutes, then drain.
• Measure 3 tbsp yogurt, 2 tbsp cream, 1 tsp ginger‑garlic paste, 0.5 tsp garam masala, 2 tbsp ghee, 1.25 tsp salt, and 150 ml water so they are ready.

🔥 Cook

• 1. Heat 2 tbsp ghee in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add the chopped onions and sauté for 6‑8 minutes until they turn golden brown.
• 3. Add the soaked cashew nuts and continue to sauté for 2 minutes.
• 4. Transfer the onion‑cashew mixture to a blender, add a splash of water (about 30 ml) and blend to a smooth paste; set aside.
• 5. In the same pan, add the ginger‑garlic paste and sauté for 30 seconds over medium heat until fragrant.
• 6. Pour in the onion‑cashew paste and cook for 2‑3 minutes, stirring constantly.
• 7. Stir in the yogurt and cook for 2 minutes on low‑medium heat to avoid curdling.
• 8. Add the measured 150 ml water, bring to a gentle simmer, and cook for 5 minutes until the gravy thickens slightly.
• 9. Add the cubed paneer and salt (1.25 tsp) and simmer for 4‑5 minutes on low heat so the paneer absorbs the flavors.
• 10. Stir in the cream and garam masala, mixing well, and cook for another 1 minute on low heat.
• 11. (Optional) If using saffron, steep a pinch in 1 tbsp warm water and swirl it in now, cooking for 30 seconds.

🔥 Serve

• Transfer the shahi paneer to a serving bowl and garnish with a drizzle of extra cream or a few whole cashew nuts.
• Serve hot with naan, roti, or steamed basmati rice.