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 simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A classic Indian accompaniment, these lentil crisps are roasted directly over a flame until blistered and smoky. Ready in seconds, it's the perfect crunchy side for any dal, rice, or curry meal.
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
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
