Harshita Sinha
1/2 tsp turmeric powder, 1 tsp red chili powder, 1 tsp garam masala, 1/2 tsp cardamom powder, 1 tbsp fresh cream, salt to taste, water for gravy.
Soak cashew nuts and melon seeds in warm water for 15-20 minutes, Grind into a smooth paste using a little water.
Heat ghee in a pan.
Heat ghee in a pan, Fry the finely sliced onions until golden brown, Remove half the onions for garnishing.
In the same pan, add ginger-garlic paste and sauté, add tomato puree, turmeric, red chili powder, and salt, Cook until oil separates from the masala.
Add the cashew-melon seed paste, cook for a few minutes, adjust gravy with water, then add paneer cubes and simmer for 5-7 minutes.
Stir in garam masala, cardamom powder, and fresh cream, cook for 2 more minutes, and adjust seasoning.
Garnish with fried onions and serve hot with naan, roti, or rice. Enjoy your royal Shahi Paneer Korma.