Paneer, Almonds, Cashews, Onions, Garlic, Ginger, Tomatoes, Cumin seeds, Bay leaves, Whole cardamom, Cloves, Half-n-Half (or fresh cream), Turmeric powder, Red chili powder, Coriander-cumin powder, Garam Masala, Fennel powder, Kashmiri Chili powder, Fresh baby kale, Cauliflower florets, Tandoori masala, Freshly ground black pepper.
- Soak 3 tbsps each of skinless almonds and cashews in warm water for 2 hours till they are completely softened. Grind them to a fine paste.
- In a small bowl, add 3 tbsps of oil, salt, freshly ground black pepper, and 2 tsp of tandoori masala. Whisk well and keep aside.
- Chop baby kale roughly and spread in a single layer on a baking sheet. Drizzle half of the oil-tandoori masala mixture and mix well with clean hands to ensure that the kale is well coated.
- Cut up the cauliflower into small florets and arrange in a single layer on a baking sheet. Drizzle the other half of the oil-tandoori masala mixture and mix well with clean hands to ensure that the cauliflower is well coated.
- Roughly cut up 2 red onions, 4 medium size tomatoes, and peel 2 garlic cloves.
- In a pan, heat a little oil and add the onion and saute on medium heat till it starts to soften but not brown. Add 2 whole garlic cloves and saute for a minute. Then add in the chopped tomatoes. Saute till the tomatoes get mushy.
- Add 1 tsp of turmeric, 3 tbsp of red chili powder (I add more because I like it spicy! :)), 2 tbsp of coriander-cumin powder and saute till the spices mix well with the onion-garlic-tomato mixture.
- Turn off the heat and blend the mixture till it is smooth. Keep aside.
- Heat 2 tbsp of oil in the same pan and add 2 tsp of cumin seeds and when they start to splutter, add 4 bay leaves, 5 cloves, and 3 crushed cardamom. Saute on low heat and add the ground nuts paste. Saute for a couple of minutes and then add the blended mix of onion-garlic-tomatoes with spices.
- Add 1 tbsp of fennel powder, 1 tbsp of Kashmiri red chili powder and salt to taste. .
- Turn up the heat to medium-high and saute till the nuts/spices start to mix well with the onion mixture and oil starts to leave the sides of the pan.
- Reduce heat and add ¼ cup of half-and-half or fresh cream. Add ½ cup of water (or more) to adjust consistency and cover the pan and allow to simmer for 5 minutes.
- Cut up paneer in cubes (about 1 cup) and add to the gravy.
- Add 2 tsp of garam masala and mix well and allow to simmer for another 5 minutes.
- Preheat the oven to 375 degrees (Fahrenheit).
- Place the cauliflower and kale in the middle rack of the oven and bake till they get crisp.
- Add the shahi paneer gravy to a serving bowl and top with the grilled kale and cauliflower.
- Garnish with fresh chopped coriander/cilantro and serve hot with Naans or Pulao.