📝 About This Recipe
A sophisticated reimagining of the classic Shahi Paneer, this dish elevates humble ingredients into the realm of haute cuisine. Layers of paper-thin, seared paneer are stacked with a vibrant spiced spinach mousse, sitting atop a pool of silken, smoked tomato makhani sauce. This Progressive Indian masterpiece balances the richness of traditional flavors with the architectural elegance of French pastry techniques.
🥗 Ingredients
The Paneer Stack
- 500 grams Malai Paneer (high quality, block-form, chilled)
- 2 tablespoons Ghee (for searing)
- 1/2 teaspoon Kashmiri Red Chili Powder (for dusting)
Spinach & Pine Nut Mousse
- 250 grams Baby Spinach (blanched and squeezed dry)
- 2 tablespoons Pine Nuts (toasted and crushed)
- 1 teaspoon Garlic (minced)
- 2 tablespoons Cream Cheese (for binding)
Tomato Makhani Coulis
- 6 large Roma Tomatoes (roughly chopped)
- 1 tablespoon Ginger-Garlic Paste
- 1/4 cup Cashew Nuts (soaked in warm water)
- 50 grams Butter (cold, cubed)
- 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (toasted and powdered)
- 1/4 cup Heavy Cream
- 1 teaspoon Honey (to balance acidity)
Garnish & Finishing
- 1 handful Micro-greens (basil or cilantro)
- 4-8 pieces Edible Flowers (optional)
- 1 piece Charcoal Briquette (for Dhungar smoking technique)
👨🍳 Instructions
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1
Start by preparing the Makhani base: In a heavy-bottomed pot, simmer tomatoes, ginger-garlic paste, soaked cashews, and a cup of water for 25 minutes until the tomatoes are completely broken down.
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2
Blend the tomato mixture until completely smooth, then pass it through a fine-mesh sieve (chinois) into a clean pan to achieve a velvet-like texture.
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3
Simmer the strained sauce on low heat. Whisk in the cold butter cubes one by one, followed by the heavy cream, honey, and powdered kasuri methi. Season with salt.
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4
For the smoky flavor (Dhungar): Place a small metal bowl on top of the sauce. Heat a charcoal briquette until red hot, place it in the bowl, pour a teaspoon of ghee over it, and immediately cover the pot with a lid for 3-5 minutes.
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5
Prepare the spinach mousse: Sauté the minced garlic in a touch of ghee, add the blanched spinach, and cook until all moisture evaporates. Pulse in a food processor with cream cheese and toasted pine nuts until a thick paste forms. Transfer to a piping bag.
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6
Slice the chilled paneer block into uniform rectangular sheets, approximately 3 inches long, 1.5 inches wide, and 0.5 cm thick. You will need 3 sheets per serving.
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7
Lightly dust the paneer sheets with salt and Kashmiri chili powder. Heat ghee in a non-stick pan over medium-high heat.
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8
Sear the paneer sheets for 30-45 seconds on each side until a golden-brown crust forms but the center remains soft. Drain on paper towels.
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9
Assembly: Place one paneer sheet on a clean surface. Pipe a layer of spinach mousse evenly across it. Top with a second paneer sheet, another layer of mousse, and finish with a third paneer sheet.
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10
To serve: Pour a generous pool of warm Tomato Makhani sauce into the center of a shallow rimmed plate. Carefully lift the paneer mille-feuille using an offset spatula and place it in the center of the sauce.
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11
Garnish the top of the stack with micro-greens, a few drops of herb oil if available, and edible flowers for a fine-dining finish.
💡 Chef's Tips
Ensure the paneer is very cold when slicing to get clean, thin sheets without crumbling. Don't skip the straining of the sauce; the 'velvet' texture is what defines a professional Makhani. When smoking the sauce, don't leave the charcoal in for more than 5 minutes or the flavor may become acrid. If the spinach mousse is too loose, chill it for 20 minutes before piping to ensure the layers hold their weight.
🍽️ Serving Suggestions
Serve with a side of Garlic and Chive Naan crisps for added texture. Pairs beautifully with a crisp, dry Riesling or a lightly oaked Chardonnay. A side of pickled beetroot carpaccio provides a bright acidity that cuts through the richness. For a non-alcoholic pairing, try a sparkling pomegranate and cumin spritzer.