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.
Ballarini Aluminium Nonstick
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!
Calories: 518kcalCarbohydrates: 19gProtein: 22gFat: 40gSaturated Fat: 18gCholesterol: 75mgSodium: 148mgPotassium: 340mgFiber: 3gSugar: 7gVitamin A: 111IUVitamin C: 6mgCalcium: 648mgIron: 2mg