Awadhi Shahi Paneer

Name: Awadhi Shahi Paneer
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: awadhi
Ingredients: 300 g paneer (cut into 1.5-inch cubes); 2 tbsp ghee (for sautéing aromatics and finishing); 1 tbsp oil (for lightly frying paneer, absorption: 100%); 2 pcs onion (medium, thinly sliced); 1 tsp ginger paste; 1 tsp garlic paste; 2 pcs green chili (slit lengthwise); 0.5 cup yogurt (whisked until smooth, at room temperature); 12 pcs cashew nuts (soaked in warm water for 20 minutes); 6 pcs almond (soaked in warm water for 20 minutes, peeled); 3 pcs tomato (medium, roughly chopped); 4 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon stick; 1 pcs bay leaf; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch ground nutmeg; 8 pcs saffron (strands, soaked in 2 tbsp warm water); 0.5 tsp salt; 0.5 tsp sugar; 1 cup water (for blending and gravy consistency); 2 tbsp coriander leaves (chopped, for garnish); 1 inch ginger (cut into thin julienne strips, for garnish)

RATING

4.6/5(78)

TASTE SCORE

9/10

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.

PREP

20m

COOK

35m

SERVES

1 KATORI

434 cal

SERVINGS

METHOD · 13 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Fry paneer only until the edges turn golden to keep it pillowy soft.
2
Soak the fried paneer in warm water immediately to prevent it from hardening.
3
Sauté the onions until just translucent—browning will overpower the delicate nutty flavor.
4
Always blend the masala paste until completely smooth for that signature silky gravy.
5
Add yogurt off the heat or on the lowest flame, one spoon at a time, to avoid curdling.
6
Let the dish rest for 5 minutes after cooking so the spices and saffron fully meld.
7
For a thicker gravy, simmer uncovered for a few extra minutes before adding paneer.

RECIPE VARIATIONS

Adapt it for your goals.

vegan

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 oil

Low-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 free

Nut-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 protein