Shahi Paneer

Instructions

1. Prepare the paneer
   Lightly fry the paneer cubes in a tablespoon of ghee until golden brown on all sides. Remove from heat and soak in warm water to keep them soft. Alternatively, you can simply use unfried paneer for a healthier version.
2. Create the base
   Heat the remaining ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another 2 minutes until the raw smell disappears.
3. Prepare the gravy
   Add the tomato puree to the pan and cook for 5-7 minutes until the oil begins to separate. Add the red chili powder, coriander powder, turmeric, and salt. Cook for another 2-3 minutes.
4. Add richness
   Stir in the cashew paste and cook for 2 minutes. Add 1 cup of water and bring to a simmer. Let the gravy cook for about 5 minutes until it thickens slightly.
5. Incorporate cream
   Lower the heat and add the heavy cream. Stir continuously to prevent curdling. Add the sugar and mix well. The gravy should have a rich, creamy consistency.
6. Combine with paneer
   Drain the paneer cubes and add them to the gravy. Gently stir to coat the paneer with the sauce. Simmer for 5 minutes on low heat, allowing the paneer to absorb the flavors.
7. Final seasoning
   Sprinkle garam masala and crushed dried fenugreek leaves. Stir gently and cook for another minute. Taste and adjust salt and spices if needed.
8. Serve
   Garnish with fresh coriander leaves and a drizzle of cream. Serve hot with naan, roti, or steamed rice for a complete meal.