Shahi Paneer

Steps

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1. Soak the cashews in hot water for 15 minutes, drain, then blend with the milk into a very smooth paste.
   ⏱ Soaking cashews · 15 min

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2. Heat the ghee over medium-low heat, add the cinnamon and cardamom for 30 seconds, then the sliced onion. Cook for about 5 minutes until soft and translucent but not browned, so the gravy stays pale.
   ⏱ Softening onion · 5 min

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3. Add the ginger-garlic and stir for 1 minute until the raw smell is gone.
   ⏱ Frying ginger-garlic · 1 min

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4. Let the mixture cool for 5 minutes, remove the whole spices, then blend the onion with a splash of water into a smooth paste.
   ⏱ Cooling the mixture · 5 min

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5. Return both pastes to the pan and cook on low heat for 6 minutes, stirring so it does not catch, until the gravy is thick enough to coat a spoon.
   ⏱ Cooking the gravy · 6 min

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6. Soak the paneer cubes in warm water for 3 minutes, drain, and add them with the sugar and salt. Simmer very gently for 5 minutes; a hard boil makes paneer rubbery.
   ⏱ Cooking paneer · 5 min

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7. Turn off the heat, stir in the cream and garam masala, and rest for 2 minutes. Serve hot with naan or paratha.
   ⏱ Resting the curry · 2 min

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