For Gravy

• In a pressure cooker, add ghee. Once it’s hot, add dry kashmiri red chillies, onions, ginger and garlic. Cook for a while.
• Add tomatoes, cashewnuts, curd, green chillies and salt to taste. Cook for 2-3 minutes.
• Add degi red chilli powder, turmeric powder, coriander powder, tender coriander stems and water. Give it a good mix.
• Cover it with the lid and cook for 4-5 whistles or until the ingredients are cooked through.
• Open the lid and blend the mixture using a hand blender until smooth.
• Strain the gravy and transfer it back to the pressure cooker.
• Add water and let it simmer for another 7-8 minutes.
• Finish with honey and salt to taste. Bring it to a quick boil.
• Keep it aside for further use.

For Paneer Marination

• In a bowl, add paneer, salt to taste, ginger-garlic paste, oil and degi red chilli powder. Marinate well.
• Keep it aside for further use.

For Searing Paneer

• In a pan, add oil. Once it’s hot, add marinated paneer and sear it from all sides.
• Remove it into the absorbent sheet and keep it aside for further use.

For Masala

• In a bowl, add cloves, cumin seeds, coriander seeds, green cardamom, black peppercorns, mace, dry fenugreek leaves and salt to taste.
• Transfer it into the mixer grinder jar and grind it into the smooth, fine powder.
• Keep it aside for further use.

For Shahi Paneer

• In a handi, add butter. Once it melts, add prepared gravy, seared paneer and prepared masala. Let it cook for 7-8 minutes.
• Finish it with fresh cream and bring it to a quick boil.
• Transfer it into the serving bowl or dish, garnish it with fresh cream and coriander sprig.
• Serve hot with naan or tandoori roti.