Shahi Paneer

Method

1. Steep a pinch of saffron in 2 tablespoons of warm heavy cream for 10 minutes to bloom its color and aroma.
2. Cut the paneer into 2.5 cm cubes and lightly pan-fry them over medium heat for 4-5 minutes until golden on all sides, then set aside.
3. In the same pan over low heat, combine the cashew sauce with the remaining heavy cream and stir continuously for 8-10 minutes until the sauce thickens into a smooth, rich gravy.
4. Add the cardamom to the simmering sauce and stir well to temper the spice into the base for 2-3 minutes.
5. Pour the saffron-infused cream into the pan and stir gently to incorporate its golden hue evenly throughout the sauce.
6. Add the pan-fried paneer cubes to the sauce and simmer everything together over low heat for 10-12 minutes, allowing the paneer to absorb the flavors.
7. Serve the Shahi Paneer hot, divided into two portions, ensuring each serving is generously coated with the saffron-cardamom cashew cream sauce.