Shahi Paneer is usually a special occasion dish because of its richness. I tried the recipe given by the cook for the first time on my own two weeks back. But, the gravy was a little too thick and rich, and a lot for just the two of us. Next time, I halved the recipe and decreased the cashew called for to a quarter of the original recipe. And now its the way I want it. The recipe below is the improvised version. The best part of this recipe is that it does not require too many spices, and still is quite flavorful. This dish is perfect for those who would like to make Indian food at home, but do not have the necessary spices on hand. It can be served with any Indian bread, such as naan or roti.