Awadhi Shahi Paneer
Cubes of soft paneer floating in a rich, silky gravy fragrant with cardamom, saffron, and nutmeg. This royal Awadhi dish gets its creamy texture from yogurt and a paste of nuts, cooked slowly on low heat for that signature mellow richness that defines Lucknowi cuisine.
For 4 servings
- prep · ~20 min
Soak the nuts.
Soak cashews and almonds in warm water for 20 minutes. Drain, peel the almonds, and set aside.
- prep
Whisk the yogurt and bloom the saffron.
Whisk the yogurt until perfectly smooth. Soak saffron strands in 2 tablespoons of warm water and set aside.
- fry · ~2 min
Lightly fry the paneer cubes.
1.Heat 1 tablespoon oil in a pan over medium heat.2.Add paneer cubes and gently fry for 1-2 minutes until they just start to turn golden at the edges.3.Remove and immediately transfer to a bowl of warm water.TIPFrying is optional but adds a nice texture. For an even softer result, skip frying and soak the raw paneer in warm water for 10 minutes. - temper · ~1 min
Bloom the whole spices in ghee.
1.Heat 2 tablespoons ghee in a heavy-bottom pan over low-medium heat.2.Add green cardamom, cloves, cinnamon stick, and bay leaf.3.Sauté for 30-40 seconds until the spices release their aroma. - saute · ~6 min
Cook the onion base.
1.Add sliced onions to the pan and sauté on medium heat.2.Cook until onions turn soft and translucent, about 5 to 6 minutes. Do not brown them. - saute · ~6 min
Add wet spices and tomatoes.
1.Add ginger paste and garlic paste. Sauté for 1 minute until the raw smell fades.2.Add slit green chilies and chopped tomatoes.3.Cook until tomatoes become soft and mushy, about 4 to 5 minutes. - mix · ~5 min
Blend the cooked mixture into a smooth paste.
1.Remove the pan from heat and let the mixture cool for 5 minutes.2.Transfer the cooked onion-tomato mixture to a blender.3.Add the soaked and drained cashews and almonds.4.Add ¼ cup water and blend to a silky-smooth paste. - simmer · ~7 min
Cook the blended masala paste.
1.Return the smooth paste to the same heavy-bottom pan.2.Add turmeric powder, red chili powder, and coriander powder.3.Add salt and sugar. Stir well.4.Cook on low-medium heat, stirring continuously, for about 5 to 7 minutes until the paste thickens slightly and releases a glossy sheen around the edges.TIPContinuous stirring at this stage prevents the nut-based paste from sticking to the bottom and burning. - mix · ~3 min
Incorporate the yogurt into the gravy.
1.Lower the heat to the minimum setting.2.Add the whisked yogurt one tablespoon at a time, stirring vigorously after each addition to prevent curdling.3.Continue stirring for 2 minutes after all yogurt is incorporated.TIPMake sure the yogurt is at room temperature and the heat is on low. Adding cold yogurt to a hot pan causes it to split. - simmer · ~10 min
Simmer the gravy to desired consistency.
1.Add ¾ cup water and bring the gravy to a gentle simmer.2.Add the saffron water along with the strands.3.Cook uncovered on low heat for 8 to 10 minutes, stirring occasionally. - simmer · ~4 min
Add paneer and finish the dish.
1.Drain the paneer cubes from the warm water and gently add them to the simmering gravy.2.Sprinkle ground nutmeg and garam masala on top.3.Simmer for another 3 to 4 minutes so the paneer absorbs the flavors. Do not overcook.TIPAvoid boiling the gravy after adding paneer. A gentle simmer keeps the paneer soft and prevents it from turning rubbery. - garnish · ~5 min
Rest and garnish the Shahi Paneer.
Turn off the heat, cover the pan, and let it rest for 5 minutes. Garnish generously with chopped coriander leaves and ginger julienne.
- serve
Serve the Awadhi Shahi Paneer hot.
Serve in a serving bowl while still warm. Pairs beautifully with naan, tandoori roti, or Awadhi biryani.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry paneer only until the edges turn golden to keep it pillowy soft.
- 2Soak the fried paneer in warm water immediately to prevent it from hardening.
- 3Sauté the onions until just translucent—browning will overpower the delicate nutty flavor.
- 4Always blend the masala paste until completely smooth for that signature silky gravy.
- 5Add yogurt off the heat or on the lowest flame, one spoon at a time, to avoid curdling.
- 6Let the dish rest for 5 minutes after cooking so the spices and saffron fully meld.
- 7For a thicker gravy, simmer uncovered for a few extra minutes before adding paneer.
Adapt it for your goals.
Vegan
Replace paneer with extra-firm tofu (pressed and cubed), use coconut yogurt instead of dairy yogurt, and substitute ghee with coconut oil or vegan butter. The nut paste already provides richness.
low oilLow-oil
Skip frying the paneer completely and omit the oil—just soak raw paneer in warm salted water for 10 minutes. Use only 1 tablespoon of ghee for the tempering to keep the gravy light.
nut freeNut-free
Substitute the cashew-almond paste with 2 tablespoons of melon seeds (magaz) or sunflower seeds soaked and blended. The texture will be slightly less creamy but still rich.
high proteinHigh-protein
Stir in 1/4 cup of roasted chana dal (split chickpea) powder along with the dry spices to boost protein without altering the Awadhi flavor profile.
Why this is on our healthy list.
Rich in Bone-Building Calcium
Paneer is an excellent source of calcium and phosphorus, both essential for maintaining strong bones and teeth.
Good Source of Healthy Fats
Ghee provides butyrate, a short-chain fatty acid that supports gut health, while nuts offer heart-friendly unsaturated fats.
Contains Immunity-Supporting Spices
Turmeric, cardamom, cloves, and saffron are rich in antioxidants and have anti-inflammatory properties that support overall immunity.
Provides High-Quality Protein
Paneer, almonds, and cashews together supply a complete profile of amino acids needed for muscle repair and satiety.
Frequently asked questions
Yes, but choose a fresh, soft variety. If the paneer is rubbery, soak it in warm water for 15 minutes before using to restore some softness.
