Shahi Paneer

Name: Shahi Paneer
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 350 g fresh paneer (cut into triangles or thick cubes); 2 medium onions (boiled in water with 1 cardamom for 8 mins, then drained and pureed); 20 g cashews (soaked in warm water); 1 tbsp magaz (melon seeds) (soaked with cashews); 1 tbsp ginger-garlic paste (smooth); 2 tbsp pure ghee (for royal fragrance); 3 whole green cardamom (crushed); 0.5 tsp shahi jeera (caraway seeds) (fine royal cumin); 150 ml tomato puree (strained for mild tang and color); 1 tsp coriander powder (ground); 0.75 tsp Kashmiri red chilli powder (for mild warmth); 15 threads saffron strands (steeped in 2 tbsp warm milk); 3 tbsp whisked curd (yogurt) (room temperature); 60 ml fresh cream (heavy cream); 1 tsp kasuri methi (crushed); 0.75 tsp sugar or honey (delicate sweetness); 1 tsp salt (to taste)

4.7 (790 ratings)

• Cuisine: Mughlai

Royal Mughlai preparation of cottage cheese in a luxurious, creamy, aromatic gravy made with cashew nuts, melon seeds, mild spices, and scented with saffron.

⏱️ Prep Time 15 min

🍳 Cook Time 25 min

⌛ Total Time 40 min

🍽️ Base Servings 4

👨‍🍳 Difficulty Medium

🌶️ Spice Level Mild

🥕

Ingredients

Servings:

For the Paneer

350 g fresh paneer— cut into triangles or thick cubes

For the Royal White-Golden Paste

2 medium onions— boiled in water with 1 cardamom for 8 mins, then drained and pureed
20 g cashews— soaked in warm water
1 tbsp magaz (melon seeds)— soaked with cashews
1 tbsp ginger-garlic paste— smooth

For the Shahi Gravy

2 tbsp pure ghee— for royal fragrance
3 whole green cardamom— crushed
1/2 tsp shahi jeera (caraway seeds)— fine royal cumin
150 ml tomato puree— strained for mild tang and color
1 tsp coriander powder— ground
0.8 tsp Kashmiri red chilli powder— for mild warmth
15 threads saffron strands— steeped in 2 tbsp warm milk
3 tbsp whisked curd (yogurt)— room temperature
60 ml fresh cream— heavy cream
1 tsp kasuri methi— crushed
0.8 tsp sugar or honey— delicate sweetness
1 tsp salt— to taste

For the Paneer

• 350 g fresh paneer — cut into triangles or thick cubes

For the Royal White-Golden Paste

• 2 medium onions — boiled in water with 1 cardamom for 8 mins, then drained and pureed
• 20 g cashews — soaked in warm water
• 1 tbsp magaz (melon seeds) — soaked with cashews
• 1 tbsp ginger-garlic paste — smooth

For the Shahi Gravy

• 2 tbsp pure ghee — for royal fragrance
• 3 whole green cardamom — crushed
• 0.5 tsp shahi jeera (caraway seeds) — fine royal cumin
• 150 ml tomato puree — strained for mild tang and color
• 1 tsp coriander powder — ground
• 0.75 tsp Kashmiri red chilli powder — for mild warmth
• 15 threads saffron strands — steeped in 2 tbsp warm milk
• 3 tbsp whisked curd (yogurt) — room temperature
• 60 ml fresh cream — heavy cream
• 1 tsp kasuri methi — crushed
• 0.75 tsp sugar or honey — delicate sweetness
• 1 tsp salt — to taste

🔥

Cooking Instructions

01

Boil Aromatics & Puree
⏱️ 10m

Boil roughly diced onions in 1 cup water with a pinch of salt and 1 cardamom pod for 8 minutes until translucent. Drain well, cool, and blend along with soaked cashews and melon seeds into a velvety smooth pale paste.

✓ Visual Cue: Boiling removes raw pungent sulfur, producing a mild naturally sweet base
02

Cook the Paste in Ghee
⏱️ 8m

Heat ghee in a pan over medium heat. Crackle shahi jeera and crushed cardamoms. Add ginger-garlic paste and sauté for 1 minute. Add the onion-cashew paste and cook on medium-low heat for 6-8 minutes, stirring continuously so cashews do not stick.

✓ Visual Cue: The paste becomes glossy and leaves the pan sides
03

Add Spices, Tomato & Curd
⏱️ 5m

Lower flame, stir in tomato puree, coriander powder, Kashmiri chilli, and whisked yogurt. Stir vigorously to prevent yogurt curdling. Cook for 5 minutes until gravy turns pale orange and aromatic.

✓ Visual Cue: Tiny beads of golden ghee appear along the surface
04

Add Saffron & Paneer
⏱️ 4m

Pour in saffron infused milk and 1/2 cup warm water to achieve velvety gravy consistency. Slide in paneer pieces, salt, and sugar. Simmer covered on low heat for 4 minutes so paneer absorbs the regal sauce.

✓ Visual Cue: Gravy takes on a lovely delicate golden glow
05

Enrich with Cream & Kasuri Methi
⏱️ 2m

Stir in crushed kasuri methi and fresh cream. Give one gentle stir, turn off heat, and let rest 2 minutes before serving.

✓ Visual Cue: Unbelievably silky texture scented with saffron and cardamom

💡

Chef's Authentic Tips

Boiling onions rather than frying them raw is essential for authentic Shahi gravy—it keeps the flavor mild, creamy, and sweet.
Use shahi jeera (caraway seeds) rather than regular cumin for an authentic Mughlai aroma.

🔄

Smart Substitutions

If melon seeds (magaz) are unavailable, increase cashews by 10g or use blanched peeled almonds.

🍽️

Serving Suggestions & Pairings

✓ Garnish with slivered toasted almonds and saffron strands.
✓ Serve with sheermal, butter naan, or saffron pulao.

📊

Estimated Nutrition

Per Serving

Calories 420

Protein 17g

Carbs 18g

Fat 32g

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