Restaurant-Style Shahi Paneer

Step 1: Prepare the Royal Gravy Base

1. Heat 1 tablespoon of oil in a pan over medium heat.
2. Add the chopped onions, ginger-garlic paste, and cashews. Cook for 3–4 minutes until the onions turn soft and translucent.
3. Add the chopped tomatoes and a small pinch of salt. Cook until the tomatoes become completely soft and mushy.
4. Turn off the flame and let the mixture cool down completely. Once cooled, blend it into a super smooth paste using a blender.

Step 2: Cook the Spiced Gravy

1. Heat 2 tablespoons of butter (or ghee) in the same pan over low heat.
2. Pour in the blended tomato-onion paste.
3. Add Farm Spices Shahi Paneer Masala, Kashmiri red chili powder, and salt to taste.
4. Mix everything thoroughly and let it simmer for 4 to 5 minutes until the butter starts separating from the edges of the gravy.

Step 3: Add Paneer & Cream

1. Pour in 1/2 cup of water (or milk for extra richness) to adjust the gravy to your desired consistency.
2. Gently add the soft paneer cubes to the gravy and stir carefully so they don’t break.
3. Cover the pan with a lid and let it cook on low heat for 3 to 4 minutes so the paneer absorbs all the rich spice flavors.
4. Stir in 2 tablespoons of fresh cream, give it a gentle final mix, and turn off the heat.

Step 4: Garnish & Serve Hot

1. Transfer the hot Shahi Paneer to a serving bowl.
2. Drizzle a tiny swirl of fresh cream and garnish with chopped fresh coriander leaves.
3. Serve hot with butter naan, garlic parathas, or aromatic jeera rice!

Quick Pro Tip:

For the softest paneer texture, soak your paneer cubes in a bowl of warm water for 10 minutes before adding them to the gravy!