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 royal Mughlai rice dish featuring nine 'jewels'—a colorful mix of vegetables, fruits, nuts, and paneer. This fragrant and mildly sweet pulao is perfect for celebrations and special meals.
Rich, creamy Shahi Paneer with aromatic Navratan Pulao – a truly soul-satisfying and energy-giving meal.
This mughlai dish is perfect for dinner. With 1056.1599999999999 calories and 31.46g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
3 pcs Green Cardamom (Slightly crushed)
3 pcs Cloves
0.5 tsp White Pepper Powder (Maintains the white color of the gravy)
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: 1.5 cups
609cal
15gprotein
80gcarbs
25gfat
Ingredients
1.5 cup Basmati Rice (Aged basmati rice is recommended for best results)
4 tbsp Ghee (Divided use)
2 tbsp Cashew Nuts (Whole or halved)
2 tbsp Almonds (Blanched and slivered)
100 g Paneer (Cut into 1/2-inch cubes)
2 tbsp Raisins (Golden or black)
1 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom Pods (Lightly crushed to release aroma)
1 tsp Shahi Jeera (Caraway seeds)
1 medium Onion (Thinly sliced)
1 tbsp Ginger-Garlic Paste
1.5 cup Mixed Vegetables (A mix of diced carrots, green beans, peas, and small cauliflower florets)
0.25 cup Pineapple Chunks (Optional, canned and drained or fresh)
3 cup Water
0.25 cup Milk (Adds richness and creaminess)
1.5 tsp Salt (Adjust to taste)
1 tsp Sugar (Balances the flavors)
0.5 tsp Garam Masala
1 pinch Saffron
2 tbsp Warm Milk (For soaking saffron)
2 tbsp Fried Onions (For garnish)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Rice and Saffron
Rinse the basmati rice under cold water until the water runs clear. Soak the rice in ample water for 30 minutes.
In a small bowl, combine the saffron strands with 2 tablespoons of warm milk. Set aside to infuse.
2
Fry the 'Jewels'
Heat 2 tablespoons of ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Add the cashew nuts and almonds. Sauté for 1-2 minutes until they turn a light golden brown. Remove with a slotted spoon and set aside.
In the same ghee, add the paneer cubes and fry for 2-3 minutes until golden on all sides. Remove and set aside.
Finally, add the raisins and fry for about 30 seconds until they plump up. Remove immediately to prevent burning and set aside.
3
Build the Aromatic Base
Add the remaining 2 tablespoons of ghee to the pot.
Once hot, add the whole spices: bay leaf, cinnamon stick, cloves, green cardamom, and shahi jeera. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and cook for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Add the mixed vegetables and sauté for 3-4 minutes until they are slightly tender.
4
Cook the Pulao
Drain the soaked rice completely and add it to the pot.
Gently fold the rice with the vegetables and spices for 1-2 minutes, being careful not to break the delicate grains.
Pour in 3 cups of water and 1/4 cup of milk. Add salt and sugar, and give it a final gentle stir.
Increase the heat to high and bring the mixture to a rolling boil.
Once boiling, reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it cook undisturbed for 15-18 minutes, until all the liquid is absorbed.
5
Rest, Garnish, and Serve
Turn off the heat and let the pulao rest, still covered, for at least 10 minutes. This step is crucial for the grains to firm up and separate.
Uncover the pot and gently fluff the rice with a fork.
Sprinkle the garam masala over the rice and drizzle the saffron-infused milk on top.
Gently fold in the fried nuts, paneer, raisins, and optional pineapple chunks.
Garnish with fried onions and chopped coriander leaves. Serve hot with a side of raita or a mild curry.
