Step 1

Add one tablespoon ghee to a pan, heat it.

Step 2

Add cashews, green cardamom & almonds. Fry them until light golden.

Step 3

Next add cubed onions, green chili and fry until they turn transparent.

Step 4

If using tomato (optional), add it now.

Step 5

Cook the entire mixture till mushy. You may add little water if you prefer.

Step 6

Cool completely & blend this with very little water to a smooth puree or paste.

Step 7

This step is optional. You can fry the paneer lightly in ghee.

Step 8

Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.

Step 9

Heat up the same pan with the rest of the ghee or oil.

Step 10

Add cumin, cloves & cinnamon.

Step 11

Saute until they turn fragrant just for a minute.

Step 12

Add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.

Step 13

Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.

Step 14

Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.

Step 15

Beat the curd well in a separate bowl with a fork until smooth.

Step 16

Lower the flame completely and then add it to the pan.

Step 17

Mix well. Cook till it begins to leave the sides of the pan.

Step 18

Pour ½ to ¾ cup water. Add saffron if using.

Step 19

Cook till the shahi paneer gravy thickens. Or till u see traces of oil over the gravy.

Step 20

Taste the gravy and add more salt if desired.

Step 21

Add paneer and cook for about 2 minutes on a low heat.

Step 22

If sauteed in ghee before then just add paneer and do not cook further.

Step 23

Pour kewra water & cream if using and stir.

Step 24

Transfer shahi paneer to a serving bowl to prevent it from cooking further.

Step 25

Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.