Shahi Paneer Pyaza

Heat the oil in a medium pan and add the whole garam masalas one by one. Always reduce the flame while adding the spices as too much heat burns away the light aromatic flavors given off by the masalas

When the masalas start to sputter, add and sauté the chopped onions till they turn translucent
At this point, we add the turmeric and ginger- garlic paste and give it a good mix

Lower the flame and add the salt and chili powder
Once the base is cooked and ready we add in the puréed tomatoes or tomato paste and let the gravy simmer on low flame for 10-15 minutes, stirring occasionally

Cool the gravy and blend it to get a uniform purée
Now take a fresh pan, add 2 cubes of butter and swirl them around the pan to get. 

Once the butter starts to melt, pour in the purée and add the garam masala powder, coriander powder and cumin powder giving the gravy a good mix

Now throw in the diced paneer cubes, add 1/2 a cup of water and leave the gravy to simmer on low flame for 15-20 minutes

As the gravy starts to form bubbles on the surface, it is time to add either the dried fenugreek crushed between the palms of your hand or if using fresh finely chop the leaves.

Add a dollop of cream and stir in well.
Leave to cool for 5 minutes on low flame and then turn off the flame

Now in a pan add butter, let it melt

Now add 1/4 teaspoon of salt, 1/4 teaspoon of red chili powder

Add diced onion and stir fry the onion for 1 minute. 

Add the mixture to the Paneer on the top

Before serving, garnish the shahi paneer with freshly chopped coriander and a teaspoon of cream (optional) 

Serve with Indian naan, Flovored rice, or Rotis