Shahi Paneer, or Mughlai Paneer, is an exquisite dish known for its rich, creamy flavors and luxurious texture. This iconic Indian recipe captures the essence of Mughlai cuisine, with soft paneer cubes immersed in a velvety onion-nut gravy. Characterized by subtle spices, creamy textures, and a hint of sweetness, Shahi Paneer is ideal for special occasions or when you want to elevate your everyday meal. Follow our detailed, step-by-step guide to mastering this regal dish that’s sure to impress.
Ingredients for Shahi Paneer
Gathering the right ingredients is essential for achieving the authentic taste and texture of Shahi Paneer. Here’s what you’ll need:
Main Ingredients
- Paneer: 225-250 grams, cubed (approximately 1½ cups)
- Plain Yogurt (Curd): ½ cup, beaten smooth (use fresh, not sour yogurt for the best taste)
- Ghee or Oil: 2 tablespoons, divided for different stages of cooking
- Cashews: 12 pieces, split or whole (adds creamy texture)
- Almonds: 8, blanched and peeled (optional, for added richness)
- Onions: 1 cup, chopped (about 2 medium onions)
- Green Chili: 1, slit (optional, for mild heat)
- Ginger-Garlic Paste: 1 teaspoon
- Red Chili Powder: ¼ teaspoon (optional, for color)
- Garam Masala: ¾ to 1 teaspoon
- Turmeric: ⅛ teaspoon (optional, for color)
- Salt: ½ teaspoon (adjust to taste)
- Water: ¾ cup (adjust to reach desired gravy consistency)
- Saffron Strands: a pinch (optional, for color and aroma)
- Kewra Water: 2-4 drops (optional, for fragrance)
- Cream: 3 tablespoons (for extra richness and flavor)
Whole Spices (for Tempering)
- Cumin Seeds (Jeera): ½ teaspoon
- Cloves: 2-3
- Cinnamon Stick: 1-2 inches
Step-By-Step Preparation
1. Preparing the Onion-Nut Paste
- Heat 1 tablespoon of ghee in a saucepan over medium heat.
- Add the cashews, almonds, and 3 green cardamoms, sautéing them until light golden brown (1-2 minutes).
- Add 1 cup of cubed onions and a slit green chili. Sauté until the onions become soft and translucent.
- Transfer the mixture to a plate to cool. Once cooled, blend with a small amount of water to make a smooth, thick paste. Aim for a thick consistency for a richer gravy.
2. Prepping the Paneer
- For store-bought paneer, soak in warm water for 15-20 minutes to soften.
- Optionally, lightly fry the paneer cubes in ghee and then soak them in hot water for 15 minutes. This technique helps keep the paneer soft and flavorful.
3. Cooking the Shahi Paneer Gravy
- In the same pan, heat the remaining 1 tablespoon of ghee over medium heat.
- Add the whole spices: cumin seeds, cloves, and cinnamon stick. Sauté for about a minute until they release their aroma.
- Add 1 teaspoon ginger-garlic paste and cook until the raw smell disappears, about 1-2 minutes.
- Add the onion-nut paste, followed by ¼ teaspoon red chili powder, ¾-1 teaspoon garam masala, ⅛ teaspoon turmeric, and ½ teaspoon salt. Mix well and cook for 3-4 minutes, until the gravy thickens and the spices lose their raw taste.
4. Incorporating the Yogurt
- In a bowl, beat ½ cup yogurt until smooth.
- Lower the heat to prevent the yogurt from splitting and add it gradually to the pan. Stir continuously as you add the yogurt to ensure a smooth mixture.
- Cook the yogurt mixture for a few minutes, stirring until it thickens and begins to leave the sides of the pan.
5. Adjusting the Gravy Consistency
- Add ¾ cup of water to the pan to adjust the gravy’s consistency. For a thicker texture, use less water.
- Add a pinch of saffron strands, if desired, for enhanced color and aroma.
- Simmer the gravy until it thickens and a layer of ghee or oil begins to separate on the surface. This separation indicates that the gravy is cooked and ready for the final steps.
6. Adding the Paneer and Final Touches
- Gently add the cubed paneer to the gravy, stirring carefully to coat each piece. Cook on low heat for 1-2 minutes to avoid overcooking, which can make the paneer rubbery.
- Drizzle 2-4 drops of kewra water and 3 tablespoons of cream for an added touch of fragrance and richness.
7. Serving Suggestions
- Garnish your Shahi Paneer with a swirl of cream or sprinkle fresh mint leaves for color.
- Serve hot with Butter Naan, Jeera Rice, roti, or Paratha for a complete, royal dining experience.
Tips for the Perfect Shahi Paneer
- Use Fresh Paneer: Fresh, soft paneer enhances the texture and flavor. Soaking store-bought paneer in warm water helps achieve a softer consistency.
- Balance the Flavors: Fresh yogurt adds a subtle tang, while garam masala and saffron bring depth. Avoid sour yogurt to maintain a balanced flavor profile.
- Avoid Overcooking Paneer: Cook the paneer briefly to prevent it from becoming chewy. If you’ve fried the paneer, add it to the gravy just before serving.
- Alternative Ingredients: For a vegan option, substitute paneer with tofu and use coconut yogurt and coconut cream for the gravy. Additionally, you can use only cashews or add poppy seeds for a different texture.
Recipe Summary
- Preparation Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Servings: 4
Frequently Asked Questions
What makes Shahi Paneer different from other paneer dishes?
Shahi Paneer stands out due to its rich and creamy texture, mild spices, and luxurious ingredients like nuts and saffron. Unlike spicier dishes, it focuses on creamy, mellow flavors with a slightly sweet undertone.
Can I make Shahi Paneer vegan?
Yes, you can! Replace paneer with tofu and use coconut yogurt and cream instead of dairy products. This alternative will still yield a creamy, flavorful dish.
How do I prevent yogurt from splitting in the gravy?
To avoid curdling, always use fresh, smooth yogurt and lower the heat before adding it. Stir continuously until it incorporates fully with the gravy base.
Is frying paneer necessary?
Frying paneer is optional. Light frying can add a slight caramelized flavor, but soaking paneer in warm water alone can make it soft and ready for use in the gravy.
What other ingredients can I use to enhance the flavor?
Saffron and kewra water are popular additions, but you can also use rose water or a hint of cardamom powder for an aromatic twist.
