Shahi Paneer

Ingredients

• 400g paneer
• 1/2 cup cashews, soaked
• 2 onions
• 2 tomatoes
• 1/4 cup cream
• 1 tbsp ghee
• 1 tsp rose water
• 1 bay leaf
• 4 cardamom pods
• 1 cinnamon stick
• 1 tsp garam masala
• Salt and sugar to taste

Method

1. About Shahi Paneer: Shahi means royal in Persian and this is indeed the most luxurious paneer dish — a rich, cream and nut-based curry with whole spices and a silky smooth golden gravy. It is milder than most paneer dishes and is perfect for special occasions.
2. Soak the nuts: Soak 15 cashews and 10 almonds in hot water for 30 minutes. Also soak a pinch of saffron in 3 tbsp warm milk. These nuts are the base of the rich shahi gravy.
3. Cook the base: Heat 2 tbsp ghee in a heavy pan. Add 2 green cardamoms, 2 cloves and 1 small cinnamon stick. Fry 30 seconds. Add 1 large onion roughly chopped and cook on medium heat until soft and golden — about 8 minutes. Add 1 tsp ginger garlic paste and cook 2 minutes.
4. Add tomatoes: Add 2 medium tomatoes roughly chopped. Cook for 8 minutes until soft. Turn off heat and cool slightly.
5. Blend with nuts: Transfer the cooked onion-tomato mixture to a blender. Add the soaked and drained cashews and almonds. Blend to an absolutely smooth paste — blend for a long time until silky. Add a little water if needed. Strain through a fine sieve for an extra smooth restaurant-quality sauce.
6. Cook the paste: Return the strained paste to the pan with 1 tbsp ghee. Cook on medium heat for 5-6 minutes stirring continuously until the paste deepens in colour and the ghee separates.
7. Add spices: Add half tsp red chilli powder, half tsp coriander powder, half tsp garam masala and salt. Stir and cook 2 minutes. The gravy should be a beautiful golden orange colour.
8. Add saffron milk and cream: Add the saffron-infused milk and 4 tbsp fresh cream. Stir gently. The gravy will turn a gorgeous golden-cream colour.
9. Add paneer: Cut 250g paneer into cubes or rectangles. Add to the gravy. Simmer on very low heat for 5 minutes — do not boil vigorously as the cream can separate.
10. Finish and serve: Add a pinch of cardamom powder and half tsp rose water for a delicate floral note. Garnish with slivered almonds, pistachios and cream swirls. Serve with naan or saffron pulao.