INGREDIENTS

• Purabi Paneer (cubed) - 400 gm
• For Gravy (1st part) -
• Chopped Onions - 1/2 Cup
• Chopped Tomatoes - 1 Cup
• Dry Red Chilies - 2
• Cashew paste - 1/3 Cup
• For Gravy (2nd part) -
• Purabi Standard Milk - 1/2 Cup
• Purabi Cream - 3-4 table spoons
• Jeera powder, Dhaniya Powder, red chili powder
• For Tadka -
• Ghee - 3-4 table spoons
• Whole Garam Masala (Cardamom, Cinnamon, cloves, jeera) - handful
• Sliced ginger 1/4 Cup
• Salt to taste
• Final Add-ons -
• Freshly grinded garam masala
• Kasuri Methi 

Method

• Dry roast the chopped onions, tomatoes,  dry red chilies in a Non-stick Pan, until the tomatoes turn mushy.
• Blend them together along with the cashew paste to form a nice thick paste.
• Heat up some ghee in a Pot and add the whole spices, green chilies, ginger slices and Bay leaves. Sauté for 2 minutes in medium flame.
• Now add the spice powders to it and mix them for a minute. Add a little water to make sure they don't burn.
• Add the gravy paste of onions, tomatoes and cashews into the pot and cook them for 3-4 minutes in high flame. Add salt as per required.
• As the gravy bubbles up, add milk and cream to the gravy.
• Now add the Paneer cubes to the gravy and lower the flame. Simmer it for 10 minutes. Add a little water if gravy feels too dry.
  

         Pro tip -

• At this stage, taste your gravy and adjust spices/salt as per necessity.
• If you like your gravy too spicy, now would be a good time to add a few more green chilies to the pot.

         Final Touch -

• During the last few minutes of cooking, add kasuri methi and fresh garam masala powder to it and cover the lid.
• Turn off the flame after 5 minutes.

Your yummy Shahi Paneer is ready! But don't open the lid just yet. Keep it closed for 10-15 minutes to allow the aroma of kasuri methi and garam masala infuse into the gravy. Serve with piping hot Rice or Chapatis. Enjoy!