How to make it
6 steps. Take it one step at a time.
Heat 1 tbsp of ghee
Heat 1 tbsp of ghee in a pan. Add the whole spices (bay leaf, cardamoms, cinnamon) and cumin seeds. Once they sizzle, add the chopped onions, garlic, and ginger. Sauté until the onions turn translucent.
5 minAdd the chopped tomatoes and soaked cashews
Add the chopped tomatoes and soaked cashews. Cook for 8-10 minutes on medium heat until the tomatoes become soft and mushy. Remove from heat and let the mixture cool completely.
10 minBlend the mixture
Once cooled, blend the mixture into a very smooth paste using a blender, adding a little water if necessary. Strain the paste through a sieve for a silky 'Shahi' texture.
5 minHeat the remaining 1 tbsp of ghee
In the same pan, heat the remaining 1 tbsp of ghee. Add the blended gravy and kashmiri red chili powder. Cook for 2-3 minutes until the ghee starts to separate.
3 minStir in the heavy cream and salt
Stir in the heavy cream and salt. Add the paneer cubes and gently mix so the paneer is coated but doesn't break. Simmer on low heat for 5 minutes.
5 minFinish by sprinkling garam masala and crushed kasuri methi
Finish by sprinkling garam masala and crushed kasuri methi. Garnish with a swirl of cream before serving hot with naan or jeera rice.
1 min
A little kitchen wisdom
For an even smoother restaurant-style texture, strain the blended gravy through a fine-mesh sieve before adding it back to the pan. You can replace heavy cream with whole milk yogurt for a tangier version.
