First of all you need to prepare the paneer from the milk and the lemon according to this recipe. You need to place the paneer, wrapped in a fine cloth, under a heavy weight, like a pot full of water, so that it can squeeze out the water and make the paneer solid. It may take up to one hour for the paneer to get that hard. Once it is, cut it into slices or big cubes.

Put the cashew nuts with the water into a blender and blend them into a nice paste. Now take them out and put the tomatoes in to make puree out of them, too.

Heat up the oil in a wok and add cumin, coriander, garam masala, turmeric and ginger powder. Stir while they start spreading their aroma in your kitchen. When they are nicely roasted, add the tomatoes and stir on high heat. After about two minutes, you can turn down the heat and add the yoghurt. Mix it well into the tomato sauce.

Now you can add the cashew paste and stir a bit more. On medium heat you should now let the cashew-tomato paste get warm and roasted while you stir from time to time.

After about four minutes, the sauce will get thicker and you can add the paneer into it. Let it get warm. In the end you add the cream, stir until this last ingredient is hot and switch off the stove.

Your White Shahi Paneer is now ready and already has its royal taste but you can make it look royal, too, by serving it with a little bit of cream and some fresh coriander leaves on top.

Enjoy!