To make Shahi Paneer, start by heating desi ghee in a heavy-bottom pan and sauté whole spices like bay leaves, cloves, and cardamom until fragrant. Then, add ginger, garlic, green chillies, onions, and tomatoes, cooking them for about 5 minutes with water. After that, mix in spices such as salt, red chilli powder, and garam masala, and let it cool before grinding into a paste. Strain the paste, then cook it again with ghee and butter, adding paneer and fresh cream before serving.

Yes, Shahi Paneer is a vegetarian dish, making it perfect for those following a vegetarian diet. It features paneer, which is a great source of protein, along with a variety of spices and vegetables that enhance its flavor and nutritional value.

If you don't have paneer, you can substitute it with tofu for a vegan option. For ghee, you can use vegetable oil or coconut oil. If you can't find Kashmiri red chillies, regular red chillies can work, but adjust the quantity based on your spice preference. Additionally, you can replace fresh cream with coconut cream for a dairy-free version.

Leftover Shahi Paneer can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water if it has thickened too much.

Shahi Paneer pairs wonderfully with Indian breads like naan, roti, or paratha. It also goes well with steamed basmati rice or jeera rice. For a complete meal, consider serving it alongside a refreshing cucumber raita or a simple salad.