Mughlai Shahi Paneer
Indulge in this luxurious vegetarian classic featuring soft paneer cubes simmered in a creamy, golden gravy infused with aromatic whole spices and saffron.
How to Make Mughlai Shahi Paneer
Total time: 50 min · Yields 4 servings
- 1
Prepare the Aromatic Base
Boil the chopped onions, ginger, and green chillies in 2 cups of water for 10 minutes until soft. Drain the water and let the mixture cool. Blend the boiled aromatics with the soaked cashews into a perfectly smooth, fine paste. Add a tablespoon of water if needed.
- 2
Temper the Spices
Heat ghee in a heavy-bottomed pan over medium heat. Add the cumin seeds, green cardamom, black cardamom, cinnamon, and cloves. Sauté for 30 seconds until the spices release their fragrance into the fat.
- 3
Slow-Cook the Gravy
Add the onion-cashew paste to the pan. Cook on low-medium heat for 8-10 minutes, stirring constantly. The paste shouldn't brown, but it should thicken and start releasing ghee from the sides. Incorporate the whisked yogurt slowly, stirring rapidly to prevent curdling.
- 4
Simmer and Finish
Add 1 cup of warm water to achieve desired consistency. Add salt and the paneer cubes. Simmer covered for 5 minutes. Stir in the heavy cream, saffron milk, garam masala, and crushed kasoori methi. Cook for 2 more minutes on low heat, then remove from burner.
Chef's Tips
- Do not brown the onions; boiling them ensures a sweet, mild flavor and a classic pale golden color.
- Fresh paneer is best, but if using frozen, soak the cubes in warm salted water for 10 minutes before adding to the curry.
- Always whisk your yogurt before adding to the hot pan to ensure a velvety texture.
What to Serve with Mughlai Shahi Paneer
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Butter Garlic Naan
- Jeera Rice (Cumin Rice)
- Laccha Paratha
- Thinly sliced red onion rings with a squeeze of lime
Frequently asked questions
Can I make this dairy-free?
You can substitute paneer with firm tofu, ghee with coconut oil, and use coconut cream instead of dairy cream and yogurt.
Why is my gravy grainy?
This usually happens if the cashew-onion paste isn't blended long enough or if the yogurt curdles. Ensure the paste is silken before cooking.
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