Shahi Paneer

Cut the paneer into 1-inch cubes. You can lightly fry them in a little ghee until golden brown, or keep them raw. If frying, immediately place them in warm water for 5-10 minutes to keep them soft.

Drain the soaked cashew nuts and blend them with a little water to form a smooth paste. Set aside.

Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat. Add the chopped onions and saut until they turn translucent and light golden brown, about 8-10 minutes.

Add the ginger-garlic paste and saut for another minute until the raw smell disappears.

Stir in the tomato puree. Cook, stirring occasionally, until the mixture thickens and the oil starts to separate from the sides, about 8-10 minutes.

Reduce the heat to low. Add turmeric powder, coriander powder, cumin powder, and red chili powder. Saut for 1-2 minutes, stirring continuously to prevent burning. If the mixture gets too dry, add a splash of water.

Gradually add the whisked yogurt, stirring constantly to prevent it from curdling. Cook for 2-3 minutes until it's well incorporated and the gravy starts to thicken.

Add the cashew paste to the gravy and mix well. Cook for another 3-4 minutes, stirring constantly as cashew paste tends to stick to the bottom.

Pour in the milk and mix thoroughly. Add salt, sugar, and cardamom powder (if using). Bring the gravy to a gentle simmer.

Gently add the paneer cubes to the simmering gravy. If using, add the slit green chilies. Cover and cook for 5-7 minutes, allowing the paneer to absorb the flavors.

Stir in the fresh cream, garam masala, and crushed Kasoori Methi. Mix gently and cook for just 1-2 minutes; do not overcook after adding cream.

Remove from heat. Garnish with fresh chopped cilantro. Serve hot with naan, roti, paratha, or basmati rice.