Shahi Paneer

Heat 1 tbsp vegetable oil in a large, heavy‑bottomed pan over medium heat.

Add the cumin seeds, bay leaf, green cardamom pods, black cardamom pod, black peppercorns, cinnamon stick, and cloves; sauté for 30‑45 seconds until fragrant, stirring constantly to avoid burning.

Add the finely chopped red onion (and slit green chillies, if using); sauté for 3‑4 minutes until the onion turns translucent and begins to turn golden at the edges.

Stir in the chopped tomatoes, sugar, and salt. Cook, stirring occasionally, for about 5‑7 minutes until the tomatoes break down and the mixture becomes thick and the oil starts to separate from the masala.

Add the ground spices: garam masala, cumin powder, coriander powder, turmeric, and Kashmiri red chilli powder. Mix well and cook for another 1‑2 minutes to toast the spices.

Reduce the heat to low and gradually whisk in the plain yogurt, ensuring it does not curdle. Cook for 2‑3 minutes, stirring continuously, until the sauce is smooth and glossy.

Gently add the paneer cubes, stirring to coat them evenly with the sauce. Simmer on low heat for 5‑7 minutes, allowing the paneer to absorb the flavors without breaking apart.

Taste the gravy and adjust salt or a pinch more sugar if needed; the balance of sweet and spicy should be harmonious.

Turn off the heat and stir in the chopped cilantro stems for fresh aroma.

Transfer the curry to a serving dish and garnish with the chopped cashews for a pleasant crunch.

Serve hot with naan, roti, or steamed basmati rice.