Shahi Paneer is a favorite roti / naan accompaniment from our Indian Subcontinent prepared with whole spices, nuts, paneer, cream, yogurt and with a hint of saffron.
Soak the almonds and cashews in water for at least 20 minutes.
Peel off the almond skin.
Chop the onion and slit the green chili.
Cut the paneer into small cubes and soak in hot water.
Soak the saffron in 3 tbsps of water.
Shahi Paste Preparation
Heat a pan or kadai and add butter.
Once the butter melts, add the onion and green chili.
Cook until the onion turns translucent.
Allow it to cool.
Then grind this onion, green chili along with soaked nuts but adding 3 to 4 tbsps of water.
Shahi Paneer Gravy Preparation
Heat the pan/kadai and add the remaining butter.
Once it melts, add the shah jeera and whole spices (cardamom, cloves, Bay leaf and cinnamon)
Saute for a minute and then add the ground shahi paste.
Along with that add turmeric powder, coriander powder, and garam masala.
Mix them thoroughly.
Then add salt and sugar and cook for a couple of minutes or until the butter separates. Make sure the paste doesn't get burned.
Next, add the yogurt and mix well.
Cook for two minutes and add two cups of water. I added the water that I used to rinse my mixer jar after grinding the shahi paste.
Mix the gravy and let it simmer for 4 to 5 minutes. Keep stirring for every one minute.
If you are soaking the paneer, drain the water and add it to the gravy. Also, add the saffron water and stir it.
When the gravy begins to boil, you can turn off the heat. Finally, add the cream and kitchen king masala.
Mix them and serve hot with naan/roti/kulcha.
Notes
Soaking the paneer in hot water and adding kitchen king masala, in the end, is entirely optional.
Adjust the sugar, salt, and spices as per your preference.
I went with two tbsps of yogurt, but you can increase it up to ⅓ to ½ cup too and not use the cream at all. Also, make sure the yogurt is not too sour.