Step 1
Make almond-cashew paste and chop all the vegetables.
Chop the onions, green chillies, tomatoes, ginger, and coriander leaves separately to make this creamy Shahi Paneer recipe. Add Dairy Valley Yoghurt to a bowl and stir it thoroughly. Tomato puree can be substituted for chopped tomatoes if you’re in a rush. You can dry roast the spices separately and then add them to the gravy to enhance the flavour of this dish. Your dish will be more aromatic this way. Make cashew and almond paste by grinding cashews and almonds separately with a bit of water. Put them away until you need them again.

Step 2
Heat 3 tbsps of Dairy Valley Ghee in a pan over medium heat with the minced onions, ginger, and garlic. Cook green cardamoms and green chillies together for 4 to 5 minutes. Cover the pan with a lid after adding the tomato puree. Cook for 8 to 10 minutes. Add the beaten Dairy Valley Yoghurt, cook for five minutes, and then add a cup of water to the pan. Cook for another 2 minutes. Let the gravy cool down to room temperature after it’s been cooked. When it is completely cool, put it in a mixer jar, blend it until it is smooth, and set it away.

Step 3
Stir in the Dairy Valley Paneer cubes and simmer for 3 to 5 minutes. Cut the paneer into cubes and set it aside while the gravy is cooking. For garnishing, take two cubes and grate them. Next, heat the remaining ghee in a separate pan and add the ground gravy, red chili powder, garam masala powder, cashew paste, and almond paste. Finally, season with salt.

Cook until the gravy thickens or comes to a boil, then add the paneer cubes and milk. Heat for 3 to 5 minutes more.

Step 4
Garnish and serve. Add chopped coriander leaves and grated paneer to the dish’s garnish to complete this wonderful North Indian paneer dish. You can add some fresh cream if you’d like it creamier. This will enhance the flavour of your dish, in addition to making it appear appetizing. Enjoy fresh with naan or roomali roti!