Mughlai Shahi Paneer

4.89 from 9 votes

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.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Indian, Mughlai

Servings: servings

Author: Nisha Kapur

Equipment

Ballarini Aluminium Nonstick

Ingredients

Make a Paste

1/3 cup cashews soaked & drained
1/4 cup blanched almonds soaked & drained, remove skin
1/4 cup + 2 tbsp water
1 medium yellow onion
1 inch piece ginger
5 cloves garlic
2 green chilies
2 green cardamom pods

Cook

1 tbsp avocado oil
1/8 tsp hing asafoetida gluten-free hing
1 bay leaf
1 tsp cumin seeds
2 cloves
3 black peppercorns
1 inch piece cinnamon stick
1/2 cup low-fat yogurt
1 cup whole milk
400 grams paneer soaked & cubed; I like Haldiram's
pinch of saffron
1/2 tsp garam masala
1/2 tsp cardamom powder
2 tsp 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