Shahi Paneer
Creamy paneer in a golden, aromatic gravy with hints of cardamom, saffron, and toasted nuts. Rich yet balanced, this royal Mughlai dish delivers velvety texture and deep flavour in every bite.
30 min 2 servingsEasy
Ingredients
2 servingsContains: dairy·tree nut
Flavor profile
Spice
Sweetness
Richness
Method
- 1Heat 20 ml ghee in a deep pan over medium heat. Add 10 g cashews and 5 g almonds; sauté until golden. Remove and set aside.
- 2In the same pan, add 10 g cumin seeds and 1 small cinnamon stick. Sauté for 30 seconds until fragrant.
- 3Add 1 finely chopped onion and 1 small chopped tomato. Cook until soft and the oil begins to separate, about 6 minutes.
- 4Grind the reserved nuts with 10 g soaked saffron strands and 10 ml milk into a smooth paste. Set aside.
- 5Add 1 tsp garam masala, 1/2 tsp turmeric, and 1/2 tsp red chilli powder. Stir well to combine.
- 6Pour in 150 ml thickened cream and 100 ml water. Bring to a gentle simmer.
- 7Add 150 g cubed paneer and cook for 3 minutes, stirring gently to avoid breaking.
- 8Stir in the nut-saffron paste and 10 g fresh coriander leaves. Simmer for 2 more minutes. Adjust salt to taste.
- 9Garnish with reserved nuts and a pinch of saffron strands. Serve hot with naan or steamed rice.
Frequently asked
About 30 minutes total — 10 min prep and 20 min cooking.
Yes — Shahi Paneer is gluten free, veg.
Shahi Paneer contains dairy, tree nut. Always check ingredient labels if you have allergies.
This recipe makes 2 servings.
