Heat 1 tbsp each of butter and cooking oil in a frying pan on a medium flame and mix them thoroughly. Put 200 grams of paneer (cut into small cubes) and fry them until they turn slightly golden brown in color. Remove them on a plate when done. (Pro tip: Always try to mix cooking oil and butter because cooking prevents the butter from burning quickly).

In the same pan, put in 8 cloves of garlic (peeled, whole), a piece of ginger (1-inch size, diced roughly), 2 pieces of green chilies (broken in half), ½ cup of onion (diced roughly), ½ cup of tomato (diced roughly), 12 pieces of cashew nuts (whole) and fry them for 2 minutes, stirring occasionally, on a medium flame so that the onions turn translucent and tomatoes become soft. (Pro tip: You can add ½ tsp of salt to the onions and tomatoes. It will help the tomatoes become soft faster).

Then, add ½ cup of water. Mix them nicely, cover, and cook for 3 minutes. After 3 minutes, switch off the gas stove and let it cool down.

When cool, transfer the ingredients to a blender jar. Blend it to a smooth paste. (Pro tip: If you want the eventual texture of the gravy to be smoother, you may strain this paste with a strainer).

Now, to make the masala gravy, heat 3 tbsp of cooking oil on a low to medium flame in a different pan. When the oil is hot, add the onion and tomato paste, mix it and cook for a minute or so.

Then, add ½ tsp of turmeric powder and 1.5 tsp of Kashmiri red chili powder to it and mix nicely. Cover the pan and cook it for 3 minutes on a low flame.

After 3 minutes, remove the cover and add 4 tbsp of curd or Dahi to it. Mix it nicely with the masala.

Now, add 1 tsp of coriander powder to it. Mix it nicely. Cover and cook for another 2 minutes so that the masala infuses into the Dahi and is cooked nicely.

Then, remove the cover and add 1.5 cups of water (or as desired) and salt to taste. Mix nicely and cover it again until it starts to boil.

Now, add the fried paneer (or raw, if you like) to it. Mix nicely.

Then, add a full sachet of Maggi MEM Shahi Gravy Masala to it and mix nicely. Cover and cook it for about 2 minutes or so. Check the consistency of the gravy. If needed, cook for a couple of minutes more.

Now, add 1 tsp of Kasuri Methi (crushed) to the dish and mix it nicely. Cook for another 20 seconds and turn off the flame. Finally, add 3 tbsp of fresh cream to it and mix nicely.

Your tasty and creamy shahi paneer is ready to eat. Transfer it to a serving bowl, garnish it with a small stem of coriander leaves and pair it with tandoori roti and onion salad.