Add one tablespoon ghee to a pan, heat it. Add cashews, green cardamom, almonds, lightly golden fry them.
Add cubed onions, green chilli and fry until they turn transparent. Transfer these to a plate and cool.
Blend this with very little water to a smooth puree or paste.
Heat up the same pan with the rest of the ghee or oil, add dry spices, saute until they turn fragrant.Add coconut powder.
Add ginger garlic paste and fry till the raw smell goes off.
Add the onion cashew paste, white pepper powder, garam masala, and salt. Fry for about 3 to 4 minutes.
Beat the curd well with a fork. Lower the flame completely and then add it to the pan. Mix well. Cook till it begins to leave the sides of the pan.
Pour ½ cup water. Cook till the gravy thickens. Or till u see the oil begins to separate.
Add paneer and cook for about 3 minutes. If sauted in ghee before then just add paneer and do not cook further. Add kewra water,raisins and stir.
Transfer shahi paneer to a serving bowl to prevent it from cooking further.
Garnish shahi paneer with cream,raisins,chopped coconut pieces.Serve hot.
