Shahi paneer

Method

1. 1 Soak saffron stigmas in 2 tablespoons of warm milk for 10 minutes to extract the color.
2. 2 Boil onions with cashews and cardamom for 10 minutes, then blend until smooth to make a white sauce.
3. 3 Sauté ginger and garlic in ghee butter for 1 minute, then add the onion and shallot sauce and stir-fry over low heat for 8 minutes until the pungent smell is gone.
4. 4 Lower the heat, beat the yogurt until smooth, then gradually add it in while stirring constantly to prevent separation.
5. 5 Add the sliced paneer, season with salt, sugar, garam masala, and saffron water, and simmer for 6 minutes.
6. 6 Pour in the fresh cream, stir gently, then remove from the heat and serve hot.

With an appliance

• Oven 48 min

  Replace steps 3 and 4: place the onion and yogurt mixture in a covered saucepan at 150 degrees for 12 minutes; this is slightly slower than a conventional stovetop, but the lower heat keeps the sauce smooth and white, preventing separation and reducing the need for stirring.