Shahi Paneer

Preparation:

• Take a bowl and the nuts and seeds to rinse them a few times with water. 
• Once done, drain all the water and keep aside.
• Now, in a pan, add the onions, cashews, almonds, melon seeds, ginger, and garlic in 1 ½  cups of water for about 8 to 10 minutes and cook until the onions soften.
• After that, strain some of the stock water and keep it aside so as to let the onions cool down.
• Next up, with the cooked onions, ginger, garlic, nuts, and melon seeds, you have to make a very fine paste by adding 2 to 4 Tbsp. of the strained stock.
• Once that is done, whisk some fresh curd till it smoothens entirely and keep it aside. 

Sautéing the Onion Paste:

• Take a frying pan and heat some ghee on low to medium heat.
• Once it is heated, add all the whole spices and fry them until they release their intense aroma in the ghee.
• Make sure to pay close attention during this process because whole spices can easily burn.
• Next up, add the ground onion paste that you kept aside and mix very well.
• Make sure that the heat is low and sauté and keep stirring non-stop until the ghee starts to leave the sides of the paste.
• After that, add the chilli powder, garam masala powder, as well as the coriander powder, and mix all of it well.
• Now reduce the heat to a low or turn off the heat.
• Then you have to add the whisked yogurt, water, sugar, and salt as required.
• Once you do that, keep mixing very well and let the gravy simmer for about 10 to 12 minutes until it becomes thick.

Making Shahi Paneer

• Once the gravy is ready, add the cardamom powder and crushed saffron.
• Then, keep stirring and add the cubed paneer.
• Make sure to mix very gently and turn off the heat.
• Next up, add the rose water and stir.
• Garnish the Shahi Paneer with coriander leaves and serve it hot with rice or roti, naan, or paratha.