Shahi Paneer Recipe (Mughlai Style): Rich, Creamy, and Full of Flavor is a renowned Mughlai-style dish known for its rich, creamy, and aromatic flavors. Perfect for special occasions or to elevate an ordinary dinner, this vegetarian recipe is packed with bold spices and flavors that capture the essence of Mughlai cuisine. This recipe serves four people and takes around 40 minutes to prepare and cook, making it a moderately challenging yet rewarding dish for home chefs.
Ingredients for Shahi Paneer
Main Ingredients
- Paneer (Cottage Cheese): 200 grams, cubed
- Ghee or Oil: 3 tablespoons for sautéing
- Fresh Cream: 1 tablespoon (optional for extra creaminess)
- Kewra Water or Rose Water: 1 teaspoon (optional for an authentic aroma)
- Sugar and Salt: 1 teaspoon of sugar, salt to taste
For Onion-Nut Paste
- Onion: 1 medium, chopped
- Cashews: 2 tablespoons
- Almonds: 1 tablespoon
- Melon Seeds (Magaz): 1 tablespoon
- Garlic: ½ teaspoon, chopped (or 3 to 4 small cloves)
- Ginger: ½ teaspoon, chopped (or 1-inch piece)
- Water: 1.5 cups for boiling the paste ingredients
Spices For Shahi Paneer Recipe (Mughlai Style): Rich, Creamy, and Full of Flavor
- Bay Leaf (Tej Patta): 1 leaf
- Cloves: 2 to 3
- Green Cardamoms: 2 to 3
- Black Cardamom: 1
- Cinnamon Stick: 1 inch
- Caraway Seeds (Shah Jeera): ½ teaspoon
- Coriander Powder: 1 teaspoon
- Garam Masala: ¼ teaspoon
- Red Chili Powder: ½ teaspoon (or cayenne pepper)
- Cardamom Powder: ¼ teaspoon
- Saffron Strands: 15 to 20, lightly crushed
Instructions for Making Shahi Paneer
Step 1: Prepare the Onion-Nut Paste
- Rinse and Prep Ingredients: Take cashews, almonds, melon seeds, chopped onion, garlic, and ginger in a bowl. Rinse well and drain.
- Boil the Mixture: Add 1.5 cups of water and boil these ingredients for about 8–10 minutes until the onions soften.
- Blend to a Paste: Once cooled, blend the cooked mixture with 2–4 tablespoons of strained water to create a smooth paste. Set aside.
Step 2: Prepare the Gravy Base
- Sauté Whole Spices: Heat 3 tablespoons of ghee or oil over medium heat. Add bay leaves, cloves, green and black cardamoms, cinnamon, and caraway seeds. Fry until they release their aroma, enhancing the depth of the dish.
- Cook the Onion-Nut Paste: Add the blended paste to the pan, stirring continuously on low heat for 7–8 minutes. The paste should turn aromatic, and the oil will start to separate, showing it’s well-cooked.
- Spice the Paste: Add red chili powder, garam masala, and coriander powder. Stir well to blend the spices with the paste, adding a bold and complex flavor.
Step 3: Add Yogurt and Simmer the Gravy
- Incorporate Yogurt: Lower the heat and add 125 grams of whisked yogurt to the pan. Stir to prevent curdling.
- Add Water and Season: Pour 1 to 1.5 cups of the strained stock from the onion-nut mixture, adding additional water if needed. Add sugar and salt to taste.
- Simmer the Gravy: Allow the mixture to simmer on low heat for 10-12 minutes. This thickens the gravy, allowing flavors to meld beautifully.
- Add Aromatics: Add the cardamom powder and crushed saffron, stirring to incorporate these delicate flavors into the gravy.
Step 4: Add Paneer and Finish the Dish
- Combine Paneer Cubes: Gently fold in the paneer cubes, allowing them to absorb the creamy gravy for about 2–3 minutes.
- Add Cream (Optional): For added richness, stir in 1 tablespoon of fresh cream.
- Enhance Aroma: Finally, add a few drops of kewra water or rose water for an exotic aroma, if desired.
- Serve and Garnish: Garnish with fresh coriander, mint, or saffron strands. Shahi Paneer is best served hot with naan, roti, or cumin rice.
Expert Tips for the Perfect Shahi Paneer
- Choice of Paneer: For a creamy texture, use fresh, soft paneer, and avoid using frozen paneer if possible. Fresh paneer will absorb the flavors better.
- Nut Paste: The onion-nut paste forms the backbone of this gravy, adding creaminess and body to the dish. Always use fresh ingredients to avoid any bitterness.
- Yogurt vs. Tomato: This recipe uses yogurt for a creamy base. However, if you prefer, you can substitute it with tomato puree. Just ensure to balance the acidity by adding an extra tablespoon of cream.
- Richness and Creaminess: For an even richer version, add butter instead of ghee, and increase the cream quantity to taste.
- Adjusting Spice Level: For a milder spice, reduce the red chili powder and garam masala. For an extra kick, add a slit green chili while sautéing the spices.
Frequently Asked Questions
Can I Make Shahi Paneer Vegan?
Yes, for a vegan Shahi Paneer, substitute paneer with tofu and yogurt with cashew yogurt. Use a neutral oil instead of ghee, and skip the cream or add cashew paste for richness.
How to Avoid Curdling Yogurt in Shahi Paneer?
Add fresh, whisked yogurt off the heat or at a low temperature. Stir continuously when incorporating yogurt to prevent curdling.
What Should I Serve with Shahi Paneer?
Shahi Paneer pairs excellently with naan, roti, or flavored rice like cumin rice or pulao. Its creamy richness complements these sides, enhancing the overall meal experience.