Shahi Paneer

Step 1

Cut the paneer into 1-inch cubes (roughly the size of dice) by slicing it lengthwise into three thick slabs, then crosswise into strips, then cutting each strip into cubes.

Step 2

Cut the onion in half from root to tip, then cut each half into quarters — you'll have four large wedges to blend.

Step 3

Peel the ginger with a spoon or knife and roughly chop it into pieces about the size of a pea.

Step 4

Peel the garlic cloves by placing each one under the flat blade of a knife, pressing down firmly until the papery skin loosens, then peel it away with your fingers.

Step 5

Place the cashews in a small bowl and cover them with 1 cup of hot water from the kettle; let them soak for 5 minutes until softened.

Step 6

Pour the soaked cashews and their water, the onion quarters, garlic cloves, and ginger into a blender; blend on high speed until completely smooth and creamy, about 60 seconds.

Step 7

Heat 2 tablespoons of oil in a large skillet over medium heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 8

Pour the cashew-onion mixture from the blender into the hot oil; stir constantly with a wooden spoon for 3 minutes until it turns golden-brown and smells fragrant, reducing splashing.

Step 9

Add 1 teaspoon of garam masala and 0.5 teaspoon of ground cumin to the pan; stir constantly for 30 seconds until the spices coat the sauce and smell strongly aromatic.

Step 10

Pour in 1 cup of tomato puree; stir well to combine with the spiced cashew base, scraping any stuck bits from the bottom of the pan.

Step 11

Reduce the heat to medium-low and simmer the sauce, stirring once every 60 seconds, for 8 minutes until it darkens slightly and the oil begins to separate at the edges.

Step 12

Pour in 0.5 cup of heavy cream slowly while stirring constantly until fully incorporated and the sauce turns pale orange and creamy.

Step 13

Gently slide the paneer cubes into the creamy sauce; stir very gently with a wooden spoon or rubber spatula to coat each piece without breaking them.

Step 14

Simmer on medium-low heat, stirring very gently every 90 seconds, for 5 minutes until the paneer is heated through and the sauce coats the back of a spoon.

Step 15

Taste the sauce and add a pinch of salt if needed; stir gently to combine.

Step 16

Pour the shahi paneer into a serving bowl and scatter 2 tablespoons of fresh cilantro over the top in a light pile.