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PREP TIME

20 minutes

COOK TIME

20 minutes

TOTAL TIME

40 minutes

Ingredients

For the onions and nuts:

  • ½ Cup Onions, finely chopped
  • 2 Tbsp. Cashews
  • 1 Tbsp. Almonds
  • 1 Tbsp. Melon Seeds, without skin
  • ½ Tsp. Garlic, finely chopped
  • ½ Tsp. Ginger, finely chopped
  • 1.5 Cups Water

 

Other ingredients:

 

Whole spices:

Method

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.