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Ingredients

• Paneer (cottage cheese) – 200 grams
• Onion – 1 large (sliced)
• Cashews – 10-12
• Green cardamom – 2-3 pods
• Cloves – 2
• Cinnamon – 1 small stick
• Ginger-garlic paste – 1 tsp
• Tomato – 1 large (pureed)
• Yogurt – 2 tbsp
• Fresh cream – 2 tbsp
• Ghee or oil – 2 tbsp
• Tulashi Turmeric Powder – ¼ tsp
• Tulashi Red Chili Powder – ½ tsp
• Tulashi Coriander Powder – 1 tsp
• Garam masala – ½ tsp
• Salt – to taste
• Water – as needed
• Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)

Instructions

1. Prepare the Base:
   • Heat 1 tbsp ghee or oil in a pan. Add cashews, onions, and sauté until golden brown.
   • Cool the mixture and blend it into a smooth paste.
2. Cook the Masala:
   • In the same pan, heat the remaining ghee. Add cardamom, cloves, and cinnamon. Sauté until fragrant.
   • Stir in ginger-garlic paste and cook until the raw aroma fades.
   • Add the onion-cashew paste and cook for 2-3 minutes.
3. Add Tomatoes & Tulashi Spices:
   • Mix in tomato puree, Tulashi Turmeric Powder, Tulashi Red Chili Powder, and Tulashi Coriander Powder. Cook until the oil separates.
4. Add Creaminess:
   • Whisk yogurt and stir it in gradually. Cook for a few minutes on low heat to avoid curdling.
5. Simmer with Paneer:
   • Add water to adjust the gravy's consistency. Bring it to a boil, then add paneer cubes.
   • Simmer for 5 minutes, allowing the flavors to meld.
6. Finish & Serve:
   • Stir in fresh cream and sprinkle garam masala and kasuri methi.
   • Garnish with coriander leaves and serve hot with naan, roti, or rice.

Enhance the authentic flavors of your Shahi Paneer by using Tulashi Turmeric, Chili Powder, and Coriander Powder for a rich and aromatic experience!

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