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Shahi Paneer

Paneer in royal Mughlai gravy

शाही पनीर

shahi = royal, paneer = cheese

Shahi Paneer
Active
~50 min
Yield
Pairs with
, paratha, , pulao.
Start Cook Mode

The classic Mughlai version has a pale gravy. The trick is to boil the onions, not fry them — frying browns the gravy.

Ingredients

  • 250 g , cubed
  • 2
  • 12 + ~8 blanched almonds (soak 15 min)
  • 1 tbsp
  • 1 (optional)
  • 1 tbsp
  • 2
  • 2
  • small
  • 1
  • ¼–½ cup , whisked
  • ¼ cup
  • a pinch , soaked in 1 tbsp warm milk/cream
  • ¼ tsp powder
  • 1 tsp sugar
  • salt
  • rose or kewra water (optional)
  • , to garnish

Steps

  1. 1.: simmer the onions with the soaked cashews and almonds, the cardamom, cloves, cinnamon and bay leaf until soft; lift out the bay leaf, cool, then blend pale and smooth.
  2. 2.Warm the cream and stir in the soaked saffron; set aside.
  3. 3.Heat ghee; add ginger-garlic and green chili briefly.
  4. 4.Add the pale onion-nut paste; cook until the moisture goes — but don't let it brown (keep it pale).
  5. 5.Off the heat, stir in the whisked yogurt fast so it doesn't split; return to a gentle simmer with a little water.
  6. 6.Add cardamom powder, the saffron cream, sugar, salt, and the paneer. Warm through gently.
  7. 7.Add a few drops of rose/kewra water if using; garnish with coriander.

Variations

Red shahi paneer: the common restaurant version adds tomato for a pink-orange gravy.
Raisins added with the onions give a sweet-tart note (traditional).

Shahi paneer is Mughal royal-kitchen food — shahi means "royal." Everything is built for richness and perfume: nuts and cream for body, saffron and cardamom for scent. Boiling the onions instead of keeps the gravy pale and elegant, the mark of the dish. A special-occasion plate.