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1
Heat oil in a pan, add whole spices to temper, then add sliced onions and cook gently until soft.
2
Once the onions are soft, add plenty of tomatoes, garlic, ginger, green chilies, coriander stems, salt, Kashmiri red chili powder, and cashews, and cook for about 3-4 minutes.
3
Pour in hot water, cover, and simmer for about 10-12 minutes until everything is fully softened.
4
Remove the whole spices from the mixture and let it cool.
5
Meanwhile prepare the paneer: lightly oil a non-stick pan and sear paneer slices, 2-3 pieces at a time, until golden brown on both sides.
6
Cut the seared paneer into pieces and soak them in warm salted water to keep them soft.
7
Blend the cooled tomato-onion mixture in a blender until completely smooth and velvety.
8
In a bowl, mix turmeric powder, Kashmiri red chili powder, and coriander powder with water to form a spice paste.
9
Add the spice paste to hot oil in a pan and sauté briefly until fragrant.
10
Pour in the blended silky gravy base, season with salt and a little sugar to balance the flavors, and bring to a simmer.
11
Finally stir in fresh cream, a bit of butter, garam masala, roasted kasuri methi, and plenty of chopped fresh coriander to finish the gravy.
12
Add the softened seared paneer pieces into the rich gravy and mix well — your wedding caterer-style Shahi Matar Paneer is ready to enjoy with hot tandoori roti.
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