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    Home » Recipe » Cooking Style » Easy Recipes » Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    Posted on: Apr 22, 2020 · Modified: Aug 12, 2020 by honeywhatscooking · 8 Comments

    Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    74 shares
    Jump to Recipe

    Mughlai Shahi Paneer with step by step photos. Mughlai Style Shahi Paneer is a royal cheese dish that is popular in Northern India and considered Mughlai cuisine. This decadent dish is a blend of nuts, onions, spices, and flavored with cardamom, saffron, and garam masala.
    Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    Life in Quarantine with my husband

    Transitioning from "normal" life to "quarantine" life wasn't a huge adjustment for my husband and I since we were both already working from home. I wasn't expecting too many surprises along the way, but there were certainly some changes. In the past, Friday nights were our movie nights. We would typically order in and choose a fun Bollywood movie to watch.

    Now, on Friday nights, we no longer get takeout, but instead, I'll make something yummy and fun so it at least feels like Friday. We also no longer choose a Bollywood movie for us to watch, instead, Mr. Honey will turn on one of his action/horror films on his laptop next to me, and I'll tune into an old lovey-dovey Bollywood film. Although our taste in movies and shows are so different, I think it's important to do things that make you happy while in quarantine, even if that means doing different things. I think it's safe to say these days we are all spending plenty of quality time with our loved ones.
    Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    The Cleaning Situation

    Let's not forget the cleaning situation. My husband is so picky about cleanliness he seems to notice even the smallest drop of water on the floor which is not fun for me. On days I'm feeling extra nice, I'll take it upon myself and clean a little extra only to find him redoing what I did an hour later. Sure it bothers me, but a partner who likes to clean isn't necessarily a bad thing. He may get frustrated at my lack of cleanliness, but I sure appreciate his need for a clean home. 🙂

    Needless to say, there is no other person I'd rather be quarantined with. What's life without a little drama? Onto Mughlai Shahi Paneer. Since I'm home quarantined, I've been making indulgent dishes once a week, sometimes twice. It's mainly because we have barely ordered out, and sometimes we both get tired of the same old food. Enter Mughlai Shahi Paneer.
    Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    What is Mughlai Style Shahi Paneer?

    Mughlai Style Shahi Paneer literally means a royal cheese dish that is popular in Northern India and is considered to be Mughlai cuisine. This royal paneer dish is prepared by blending nuts, onions, ginger, and garlic into a creamy paste. The paneer is then added to a yogurt cream sauce and finally finished off with a touch of saffron, cardamom, and garam masala.

    There are many variations of Shahi Paneer, some with tomatoes and some without, my version is without tomatoes which is the more "traditional" way of making Shahi Paneer. Additionally, I added milk instead of cream for a healthier Shahi Paneer. Feel free to add a tablespoon of ghee instead of oil for that extra richness. The preparation of this recipe is very similar to my Paneer Makhani dish.
    Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    Mughlai Shahi Paneer is:

    Delicious
    Royal
    Rich & Creamy
    Flavorful
    Slightly Sweet
    Lightened Up
    Made with NO CREAM, NO GHEE, NO BUTTER
    Mughlai Cuisine
    Mughlai Shahi Paneer (no cream, no ghee, no butter, gluten-free)

    How to make Shahi Paneer recipe step by step?

    Prep

    1. Soak almonds and cashews in hot water for at least 30 minutes.
    2. Soak paneer in hot water for about 20 minutes.

    3. Once done remove the skin off from the almonds - it should come off easily. Rinse, drain, and blend the almonds and cashews with half a cup of water until smooth and creamy.
    4. To the paste, add ginger, garlic, green chilies, cardamom, and onions.
    5. Blend until smooth.
    6. Almond-Cashew paste is ready. Set aside.

    Make the Sauce

    1. Set aside the spices you'll need. Cinnamon stick, bay leaf, hing, cumin seeds, cloves, and peppercorns.
    2. Heat up a pan on medium heat. I like using my Ballarini Alumunium Wok for this dish. Once hot, add oil, followed by spices. Cook for 30 seconds.
    3. Add the almond-cashew paste. Cook for about 5-7 minutes until the paste comes together.
    4. This is what you want.

    5. Slowly add yogurt and mix. Make sure you temper the yogurt to avoid any curdling. Stir and cook for about 2 minutes.
    6. Now slowly add whole milk to avoid curdling. Dairy-free milk would work too. Cook for 8-10 minutes on low heat.

    Cube & Add the Paneer

    1. In the meantime, cube the paneer. 
    2. Add the paneer to the sauce - half of it or all of it.
    3. Add a pinch of saffron. 
    4. Stir and cook for a minute. The color of the sauce will shift to a light pale yellow.

    5. Add garam masala and cardamom powder. Stir.
    6. Finish the dish with dry Kasoori Methi.

    7. Serve with roti, naan, rice, or turn them into Paneer Kathi Rolls. Enjoy!

    Mughlai Shahi Paneer

    No Butter, No Cream, Gluten-Free, Vegetarian
    Mughlai Style Shahi Paneer is a royal cheese dish that is popular in Northern India and considered Mughlai cuisine. This decadent dish is a blend of nuts, onions, spices, and flavored with cardamom, saffron, and garam masala.
    4.88 from 8 votes
    Author: Nisha
    Pin Recipe Print Recipe
    Prep Time 15 minutes
    Cook Time 20 minutes
    Course Main Course
    Cuisine Indian, Mughlai
    Servings 4 servings

    Equipment

    Ballarini Aluminium Nonstick

    Ingredients
      

    Make a Paste

    • ⅓ cup cashews, soaked & drained
    • ¼ cup blanched almonds, soaked & drained, remove skin
    • ¼ cup + 2 tbsp water
    • 1 medium yellow onion
    • 1 inch piece ginger
    • 5 cloves garlic
    • 2 green chilies
    • 2 green cardamom pods

    Cook

    • 1 tablespoon avocado oil
    • ⅛ teaspoon hing, asafoetida gluten-free hing
    • 1 bay leaf
    • 1 teaspoon cumin seeds
    • 2 cloves
    • 3 black peppercorns
    • 1 inch piece cinnamon stick
    • ½ cup low-fat yogurt
    • 1 cup whole milk
    • 400 grams paneer, soaked & cubed; I like Haldiram's
    • pinch of saffron
    • ½ teaspoon garam masala
    • ½ teaspoon cardamom powder
    • 2 teaspoon dry fenugreek leaves, Kasoori Methi

    Instructions
     

    Prep

    • Soak almonds and cashews in hot water for at least 30 minutes.
    • Soak paneer in hot water for about 20 minutes.
    • Once done remove the skin off from the almonds - it should come off easily. Rinse, drain, and blend the almonds and cashews with half a cup of water until smooth and creamy.
    • To the paste, add ginger, garlic, green chilies, cardamom, and onions.
    • Blend until smooth.
    • Almond-Cashew paste is ready. Set aside.

    Make the Sauce

    • Set aside the spices you'll need. Cinnamon stick, bay leaf, hing, cumin seeds, cloves, and peppercorns.
    • Heat up a pan on medium heat. I like using my Ballarini Alumunium Wok for this dish. Once hot, add oil, followed by spices. Cook for 30 seconds.
    • Add the almond-cashew paste. Cook for about 5-7 minutes until the paste comes together.
    • This is what you want.
    • Slowly add yogurt and mix. Make sure you temper the yogurt to avoid any curdling. Stir and cook for about 2 minutes.
    • Now slowly add whole milk to avoid curdling. Dairy-free milk would work too. Cook for 8-10 minutes on low heat.

    Cube & Add the Paneer

    • In the meantime, cube the paneer.
    • Add the paneer to the sauce - half of it or all of it.
    • Add a pinch of saffron.
    • Stir and cook for a minute. The sauce color will shift to a light pale yellow.
    • Add garam masala and cardamom powder. Stir.
    • Finish the dish with dry Kasoori Methi. Turn off the stove.
    • Serve with roti, naan, rice, or turn them into Paneer Kathi Rolls. Enjoy!

    Nutrition

    Calories: 518kcalCarbohydrates: 19gProtein: 22gFat: 40gSaturated Fat: 18gCholesterol: 75mgSodium: 148mgPotassium: 340mgFiber: 3gSugar: 7gVitamin A: 111IUVitamin C: 6mgCalcium: 648mgIron: 2mg
    Keyword Almonds, Cashews, Gravy, Paneer
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking
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    Reader Interactions

    Comments

    1. Tushar says

      April 23, 2020 at 9:30 pm

      5 stars
      Easy, delicious and unique.

      Reply
    2. Raksha Rathnam says

      April 26, 2020 at 4:31 pm

      5 stars
      This was delicious! I did end up adding a little bit of salt for my taste but the recipe cooked really well. Thanks for the recipe Nisha!

      Reply
    3. Madhuri says

      April 27, 2020 at 11:27 pm

      5 stars
      The recipe was so easy to follow for a rookie cook like myself! Love that I can change the serving size and it automatically helps convert the measurements.
      Recipe turned out great and delicious! Super creamy!

      Reply
    4. Khyati Sharma Uttam says

      May 01, 2020 at 1:15 pm

      5 stars
      I usually look for the recipes that have maximum star ratings. Today is my husband's birthday and I started looking for a shahi paneer recipe. Yours did not have a high rating but when i followed and prepared your described recipe, it turned out to be the most delicious shahi paneer i have ever made at home..thank you so much for making my husband's birthday so special..

      Reply
    5. Himani says

      May 02, 2020 at 12:18 am

      5 stars
      This was amazing !
      Have already tried it twice this week itself. Made it with paneer as well as some veggies turns out great everytime!

      Reply
    6. Rekha says

      May 04, 2020 at 9:17 pm

      5 stars
      Cant believe you made this so delicious with cashews and almonds. The shahi paneer just melted in my mouth. Quarantine life is hard right now though.

      Reply
    7. Rumya says

      May 21, 2020 at 9:35 pm

      5 stars
      This turned out AMAZING. Followed your recipe to the tee and especially appreciated the tips to soak the paneer and temper the yogurt. This honestly tasted like a restaurant dish with minimized calories and fat. Will be adding this to my heavy rotation for sure!

      Reply
    8. Shilpa says

      January 27, 2022 at 11:24 am

      4 stars
      Amazing results! I made a half recipe with a few scraps of leftover paneer I had in the fridge, and this is the best thing I could have done with it! I had all the ingredients right at home and it was so easy, I made this as well as 4 rotis in 1.5 hours total, including soaking time! The gravy was a little spicy for me but I am very sensitive to chili.

      Reply

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    Hi, I'm Nisha... a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the line, I inspire you to eat better.

    Learn more about me →


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