Shahi Paneer (Restaurant‑style)

Gravy

1. 1

   In a pressure cooker, heat ghee and add dry Kashmiri red chillies, quartered onion, ginger, and garlic cloves; sauté briefly.

2. 2

   Add tomatoes, cashew nuts, beaten curd, green chillies and salt; cook for 2–3 minutes.

3. 3

   Stir in degi red chilli powder, turmeric powder, coriander powder, tender coriander stems and water; mix well.

4. 4

   Cover and cook for 4–5 whistles until the ingredients are soft, then blend with a hand blender until smooth and strain back into the cooker.

5. 5

   Add additional water and simmer for 7–8 minutes, finish with honey and salt; set aside.

Paneer Marination

6. 6

   Combine diced paneer with salt, ginger‑garlic paste, oil and degi red chilli powder; mix well and let rest.

Searing Paneer

7. 7

   Heat oil in a pan and sear the marinated paneer on all sides until golden; remove and set aside.

Masala

8. 8

   Toast cloves, cumin seeds, coriander seeds, green cardamom, black peppercorns, mace, dry fenugreek leaves and salt; grind to a fine powder and keep ready.

Shahi Paneer Assembly

9. 9

   In a handi melt butter, then add the prepared gravy, seared paneer and the ground masala; cook for 7–8 minutes.

10. 10

    Stir in fresh cream, bring to a quick boil, then transfer to a serving dish, garnish with extra fresh cream and a coriander sprig, and serve hot with naan or tandoori roti.