Instructions

• Boil the diced onions in sufficient water till they turn translucent. Drain them and allow them to cool. Puree them to a fine paste. Set aside.
• Blanch the tomatoes in hot water till their peel cracks. Drain them and allow them to cool. Grind them to a smooth puree. Set aside.
• Boil cashews, almonds and melon seeds together for 10 mins. Let them soak in that water for an hour.
• Peel the almonds if possible. Grind the cashew, peeled almonds and melon seeds together to get a smooth paste using little water.
  
• Heat oil and butter together in a skillet. Add cinnamon stick, bay leaf, star anise and shahi jeera.
• Allow the spices to sizzle for a few seconds till it gets aromatic.
• Add in the paste of boiled onions and sauté it for 3 to 4 mins.
• Add in the ginger-garlic paste and sauté for a minute till the raw smell goes away.
• Pour in the tomato puree and cook for 4 to 5 mins till the oil separates.
• It is time to add the KD's Red Chili Powder, KD's Turmeric Powder, KD's Shahi Paneer Masala and salt. Cook for another minute.
• Add in the cashew paste and sauté for 3 to 4 mins constantly stirring it. This will enhance the taste of the gravy.
• Turn the flame to low and add the hung curd and mix well. Cook on low flame for a minute.
  
• Add in the water little by little and mix well. Adjust the salt, if need be. Bring the gravy to boil.
• Add cream and stir everything together. Add honey and saffron in the end and turn the flame off.
• Garnish with chopped cilantro and Shahi Paneer is ready to be served!