Shahi Paneer

How to Prepare

1. Heat 4 tablespoons of ghee in a large pot over medium heat.
2. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
3. Add the blended onion-tomato paste and cook for 8-10 minutes until the raw smell disappears.
4. Stir in 2 tablespoons of ginger-garlic paste and cook for another 2 minutes.
5. Add 4 teaspoons of garam masala
6. 2 teaspoons of turmeric powder
7. 2 teaspoons of red chili powder, and salt to taste. Mix well.
8. Pour in 2 cups of cashew-almond paste and cook for 5 minutes, stirring continuously.
9. Add 4 cups of water to adjust the gravy consistency and bring it to a boil.
10. Lower the heat, add 2 cups of fresh cream, and mix well.
11. Add 2 kg of paneer cubes and simmer for 5-7 minutes until the paneer absorbs the flavors.
12. Garnish with chopped coriander leaves and a drizzle of cream before serving.