A royal Mughlai dish featuring soft paneer cubes in a luscious, creamy white gravy. Made from a rich paste of cashews, melon seeds, and boiled onions, this mildly spiced and slightly sweet curry is a true delicacy perfect for special occasions.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
447cal
17gprotein
16gcarbs
Ingredients
250 g Paneer (Cut into 1-inch cubes)
2 pcs Onion (Medium-sized, roughly chopped)
0.25 cup Cashew Nuts (Whole or split)
2 tbsp Melon Seeds (Also known as Magaz)
3 tbsp Ghee
1 tbsp Ginger Garlic Paste
0.5 cup Curd (Full-fat, well whisked until smooth)
A rich and aromatic lentil curry from the royal kitchens of Awadh. This creamy dal blends three types of lentils with a unique tangy-sweet flavor, finished with a fragrant ghee tempering.
A soft, fluffy, and slightly sweet leavened bread from Mughlai cuisine. Flavored with saffron and cardamom, this rich flatbread is perfect for scooping up decadent curries like korma or nihari.
1.5 cup Water (Divided for boiling and for the gravy)
0.5 tsp Kewra Water (Optional, for a royal fragrance)
Instructions
1
Prepare Base Ingredients (15-20 minutes)
Soak cashew nuts and melon seeds in 1/2 cup of warm water for at least 20 minutes.
In a separate pot, add chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft, translucent, and have lost their raw pungency. Drain and let them cool.
While the onions boil, cut the paneer into 1-inch cubes. For extra soft paneer, soak the cubes in warm salted water for 15 minutes, then drain before use.
2
Create the Gravy Pastes (5 minutes)
Place the cooled, boiled onions into a blender and blend into a very smooth paste. Set aside.
Drain the soaked cashews and melon seeds. Add them to the blender with 2-3 tablespoons of fresh water and blend until you have a completely smooth, fine paste. Scrape down the sides to ensure no grit remains.
3
Cook the Gravy Base (10-12 minutes)
Heat ghee in a heavy-bottomed pan or kadai over medium heat. Add the whole spices: cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until they become fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the onion paste. Sauté for 5-7 minutes, stirring frequently, until the paste thickens and starts to release ghee from the sides. Do not let it brown.
Reduce the heat to low and add the cashew-melon seed paste. Stir continuously for 3-4 minutes. This paste can burn quickly, so do not leave it unattended.
Turn the heat to its lowest setting. Slowly pour in the whisked curd while stirring constantly to prevent it from splitting. Cook for 2-3 minutes until well incorporated and the ghee begins to separate again.
4
Finish and Simmer the Curry (8-10 minutes)
Stir in the white pepper powder, salt, and sugar.
Pour in 1 cup of water (or milk for a richer gravy), mix well, and bring to a gentle simmer. Cover and cook for 5-6 minutes, allowing the gravy to thicken.
Gently add the paneer cubes. Simmer for another 2-3 minutes, letting the paneer absorb the flavors without becoming tough.
Stir in the fresh cream, garam masala, crushed kasuri methi, and optional kewra water. Mix gently and cook for just one more minute.
Turn off the heat. Let the Shahi Paneer rest for 5 minutes before serving to allow the flavors to meld. Garnish with a swirl of cream if desired.
4
Serving size: 1 cup
361cal
12gprotein
46gcarbs
16gfat
Ingredients
0.5 cup Chana Dal
0.25 cup Arhar Dal
0.25 cup Masoor Dal
4 cup Water (for cooking dal)
0.5 tsp Turmeric Powder
1.25 tsp Salt (adjust to taste)
1 tbsp Tamarind Pulp
1 tsp Jaggery (grated)
0.5 tsp Garam Masala
3 tbsp Ghee
1 tsp Cumin Seeds
0.25 tsp Hing
2 pcs Dried Red Chili
1 blade Mace (optional)
1 medium Onion (finely chopped)
1 tsp Ginger Paste
1 tsp Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.5 tsp Red Chili Powder (or to taste)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Cook the Lentils
Rinse the chana dal, arhar dal, and masoor dal together under running water. Soak the mixed dals in ample water for at least 30 minutes. This step is crucial for the chana dal to cook evenly.
Drain the soaking water. Transfer the dals to a pressure cooker. Add 4 cups of fresh water, turmeric powder, and salt.
Secure the lid and cook on medium heat for 4-5 whistles, which should take about 15-20 minutes, or until the dals are completely soft and mushy.
Allow the pressure to release naturally. Once safe, open the cooker and use a wire whisk or an immersion blender to mash the dal until it is smooth and creamy.
2
Infuse Flavors
Place the pressure cooker with the whisked dal back on the stove over low heat.
Stir in the tamarind pulp, grated jaggery, red chili powder, and garam masala.
Let the dal simmer gently for 5-7 minutes, allowing the sweet, tangy, and spicy flavors to meld beautifully. If the dal appears too thick, add a splash of hot water to reach your desired consistency.
3
Prepare the Tempering (Tadka)
While the dal simmers, heat ghee in a separate small pan (tadka pan) over medium heat.
1 pinch Saffron Strands (A generous pinch, about 12-15 strands)
1 tbsp Poppy Seeds (For topping)
Instructions
1
Activate Yeast & Prepare Saffron Milk
In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
Once the ghee is hot, add the cumin seeds and let them splutter. Immediately add the hing, dried red chilies, and the mace blade (if using). Sauté for about 30 seconds until fragrant.
Add the finely chopped onion and fry, stirring occasionally, until it turns a deep golden brown. This will take about 6-8 minutes.
Add the ginger paste, garlic paste, and slit green chilies. Cook for another minute until the raw aroma of the ginger and garlic disappears.
4
Combine and Finish
Carefully pour the sizzling hot tempering over the simmering dal. Be cautious as it will splutter.
Stir everything together well. Let the dal cook for one final minute to absorb the flavors of the tempering.
Garnish with freshly chopped coriander leaves and serve hot.
4
Shape and Second Proof
Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
While the taftans are resting, preheat your oven to 400°F (200°C).
Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
Sprinkle generously with poppy seeds.
6
Bake the Taftan
Place the baking sheet in the preheated oven on the middle rack.
Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
Remove from the oven immediately.
7
Finish and Serve
As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.
