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How do I make it?

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1. Lets get started - chop the onions

2. Heat a pan on medium-low flame and melt the ghee in it

3. Once the ghee has melted add cumin seeds, bay leaves, cardamom, cloves, cinnamon sticks and pepper and let it cook for a couple of mins. It is cooked when you can smell the aroma of dry spices

4. Now add onions and sautee till they turn golden brown. Keep the flame on medium

5. In the meantime blend the ginger and garlic into a paste. Don’t discard the blender container we will be blending the tomatoes in it next

6. Once the onions are done add ginger garlic and sautee for about 3 mins

7. Blend the tomatoes in the blender to make a puree

8. Add tomatoes and cook till the tomatoes lose all of the water. This is a critical step, make sure all of the water evapourates from tomatoes before you move to the next step. Your tomatoes will become like a thick paste when they are done

9. Add garam masala, coriander powder, chilli powder, turmeric, chaat masala and salt and stir for couple of minutes. Bring the flame to a low

10. Beat the greek yoghurt to remove any lumps. Add the greek yoghurt and coconut milk to the pan and mix really well. If you do not mix well the yoghurt will form lumps. Cover with a lid and keep the flame low

11. In the meantime dice the paneer into one inch cubes

12. Add the paneer cubes to the pan

13. Let them simmer on medium-low flame for about 5 mins with lid on

14. Serve your Shahi paneer with roti (See Recipe) or cauliflower rice (See Recipe) and Love