Shahi Paneer

Take 2 tablespoons chopped cashews, 1 tablespoon almonds, 1 tablespoon melon seeds, or magaz in a bowl and rinse them a couple of times with water. Drain & set aside.

Simmer ½ cup chopped onions, cashews, almonds, melon seeds or magaz, ½ teaspoon ginger, and ½ tsp garlic in 1.5 cups water for 8 to 10 minutes on medium-low heat.

Cook until the onions are soft, then drain the stock. Set aside for later.

When cooled, place the softened onions, nuts, seeds, ginger, garlic in a blender or mixer jar. You can peel the almonds if you prefer.

Make a fine paste of the cooked onion mixture, adding 2 to 4 tablespoons of the strained water or as needed.

Beat ½ cup fresh curd (yogurt) until smooth and set aside.

Heat 3 tablespoons ghee in a pan over medium-low to medium heat. Let the ghee melts.

Fry spices such as 1 tej patta (indian bay leaf), 2 to 3 cloves, 2 to 3 green cardamoms, 1 black cardamom, 1 inch cinnamon, ½ teaspoon caraway seeds (shah jeera).

Add the onion and nuts paste.

On a low to medium-low heat mix until the paste is uniform. Then sauté for 7 to 8 minutes or until the fat separates at the sides of the paste.

Add ½ teaspoon red chilli powder or cayenne pepper, ¼ teaspoon garam masala powder and 1 teaspoon coriander powder.

Stir to mix well.

Reduce heat to a low or switch off the heat. Add the whisked yogurt, 1 to 1.5 cups of the strained stock and additional water, ½ to 1 teaspoon sugar & salt as required.

Stir well and simmer on a low heat for 10 to 12 minutes, or until the gravy thickens.

Add ¼ teaspoon cardamom powder and crushed 15 to 20 saffron strands

Stir and add the paneer cubes (200 grams) and 1 tablespoon heavy cream. Add 1 teaspoon of kewra water and stir. If using butter, you can add it here.

Garnish with coriander leaves, mint, or saffron strands.