‘Shahi’ means royalty. Originating from the Mughalai kitchens, this dish was initially meat based. Delectable pieces of cottage cheese (paneer) cooked in rich, creamy base of cashew nuts, almond and other spices. Yogurt elevates the taste of the gravy and the aroma of the spices infused. A perfect dish for a sumptuous dinner party.
Cuisine Preparation Time Makes Type
Mughalai 30 Minutes 2 serving Veg
200 G Cottage cheese (paneer) cubes
Azafran Cold press Sunflower oil
1 tbsp Cumin (jeera) seeds
1 tbsp Green chilli; chopped
1 cup Tomatoes; chopped
1 cup yogurt
1 cup Cream
1 cup paste of Cashew nuts, almonds and melon seeds
1 tsp Red chilli powder
1 large Onion; chopped
1 tsp Ginger-garlic paste
1 tsp Shahi garam masala
½ tsp Turmeric powder
1 tbsp Butter
Water as required
Salt as required
Heat 2 tbsp Azafran cold press Sunflower oil in a pan.
Add cumin (jeera) seeds, chopped green chili, onion, tomatoes and ginger-garlic paste. Sauté well.
Add red chilli powder, turmeric powder and shahi garam masala. Sauté well.
Add cash nuts, almond and melon seed paste followed by the yogurt. Sauté well. Add water and salt. Cover and cook for 6 to 8 minutes.
Add paneer cubes and butter followed by the cream. Mix well and allow it to simmer for a few minutes.
Garnish with coriander and serve hot with roti, naan, basmati rice or even flavoured rice like cumin (jeera) rice and ghee rice.
To make the paneer recipe in white gravy, skip the red chilli powder and use green chilli.
Vegans can make the same Shahi paneer recipe with tofu and cashew yogurt. If cashew yogurt is used, then adding cashews is not required.