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 classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
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.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
