📝 About This Recipe
Tracing its roots back to the majestic kitchens of the Mughal Empire, Shahi Paneer is the pinnacle of North Indian luxury. This dish features succulent cubes of fresh paneer bathed in a regal, golden gravy made from aromatic spices, creamy cashews, and luscious tomatoes. It is a celebratory curry that balances delicate sweetness with a complex depth of flavor, making it the ultimate centerpiece for any special occasion.
🥗 Ingredients
The Aromatics & Base
- 400 grams Paneer (cut into 1-inch cubes or triangles)
- 2 medium Red Onions (roughly chopped)
- 3 medium Tomatoes (roughly chopped)
- 15-20 pieces Cashew Nuts (soaked in warm water for 15 minutes)
- 1 tablespoon Ginger-Garlic Paste (freshly ground preferred)
Whole & Ground Spices
- 4 pieces Green Cardamom (slightly crushed)
- 1 inch Cinnamon Stick
- 3-4 pieces Cloves
- 1 teaspoon Kashmiri Red Chili Powder (for vibrant color without excessive heat)
- 1/4 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1/2 teaspoon Shahi Jeera (Caraway Seeds) (substitute with regular cumin if unavailable)
The Finishing Touches
- 2 tablespoons Ghee (for authentic flavor)
- 1/4 cup Fresh Cream (heavy or cooking cream)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms)
- 1 pinch Saffron Strands (soaked in 1 tablespoon warm milk)
- 1/2 teaspoon Sugar or Honey (to balance the acidity)
- to taste Salt
👨🍳 Instructions
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1
Begin by par-boiling the base: In a saucepan, add the chopped onions, tomatoes, soaked cashews, and 1 cup of water. Cover and simmer for 12-15 minutes until the onions are translucent and tomatoes are mushy.
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2
Once the mixture has cooled completely, blend it into a very smooth, fine paste using a high-speed blender. Do not skip the cooling step to avoid steam pressure in the blender.
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3
For a truly 'Shahi' (Royal) texture, strain the blended puree through a fine-mesh sieve into a bowl. Discard any remaining fiber or seeds. This ensures a velvety mouthfeel.
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4
Heat 2 tablespoons of ghee in a heavy-bottomed kadai or skillet over medium heat. Once hot, add the cinnamon stick, cardamom, cloves, and shahi jeera. Let them sizzle and release their aroma for 30 seconds.
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5
Add the ginger-garlic paste to the ghee and sauté for 1 minute until the raw smell disappears, being careful not to burn it.
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6
Lower the heat and add the Kashmiri red chili powder, turmeric, and coriander powder. Stir quickly for 10 seconds to bloom the spices in the fat.
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7
Pour in the strained onion-tomato-cashew puree. Mix well with the spices and ghee.
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8
Cover the pan and cook the gravy on low-medium heat for 8-10 minutes. Stir occasionally. The gravy is ready when you see tiny droplets of ghee separating at the edges.
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9
Stir in the salt, sugar (or honey), and the saffron-infused milk. This adds a beautiful golden hue and a subtle floral note.
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10
Gently fold in the paneer cubes. If your paneer is a bit firm, soak it in warm water for 10 minutes before adding to the curry to ensure it stays soft.
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11
Simmer the paneer in the gravy for 3-4 minutes on low heat so the flavors penetrate the cheese.
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12
Add the fresh cream and crushed kasuri methi. Stir gently to combine and turn off the heat immediately to prevent the cream from curdling.
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13
Cover and let the dish rest for 2 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
Always strain the puree through a sieve; this is the secret to the signature silky texture of restaurant-style Shahi Paneer. If the gravy feels too thick, adjust the consistency with a splash of warm milk instead of water for added richness. Be careful not to overcook the paneer, as it can become rubbery; it only needs a few minutes to warm through. For a smoky 'dhungar' flavor, you can place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes before serving.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or Roomali Roti for the perfect scoop. Pairs beautifully with Jeera Rice or a fragrant Saffron Pulao. Accompany with a side of pickled onions (Lacha Pyaaz) and a wedge of lime to cut through the richness. A glass of chilled Sweet Lassi or a dry Riesling complements the creamy textures and mild spices wonderfully.