Awadhi Shahi Paneer
A luxurious and creamy paneer curry from the royal kitchens of Awadh. This dish features soft paneer cubes simmered in a fragrant white gravy made from cashews, almonds, and aromatic spices, finished with a hint of saffron and kewra water.
For 4 servings
4 steps. 30 minutes total.
- 1
Prepare the Pastes (Approx
- a.10 minutes active, 30 minutes soaking)
- b.In a small bowl, soak the cashew nuts, blanched almonds, and poppy seeds in 1/2 cup of hot water for at least 30 minutes.
- c.In a separate saucepan, add the chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft and translucent. Drain the water completely and let the onions cool down.
- d.Drain the soaked nuts and seeds. Grind them into a very smooth paste using a little fresh water as needed. Scrape the sides of the grinder to ensure a fine consistency. Set aside.
- e.Grind the cooled, boiled onions into a separate smooth paste. Do not add too much water. Set aside.
- 2
Sauté Aromatics and Pastes (Approx
- a.12 minutes)
- b.Heat ghee in a heavy-bottomed pan or kadai over medium-low heat. Add the bay leaf, green cardamoms, cloves, and cinnamon stick. Sauté for about 30-45 seconds until they release their aroma.
- c.Add the boiled onion paste. Cook for 6-7 minutes, stirring frequently, until the paste is cooked through and the raw smell is gone. It's crucial not to let the paste brown to maintain the white color of the gravy.
- d.Add the ginger-garlic paste and cook for another 1-2 minutes until fragrant.
- e.Now, add the prepared nut and seed paste. Lower the heat and cook for 4-5 minutes, stirring continuously to prevent it from sticking and burning. Cook until the paste thickens and you see ghee separating from the sides.
- 3
Build the White Gravy (Approx
- a.10 minutes)
- b.Reduce the heat to the absolute lowest. Slowly add the whisked, room-temperature yogurt, stirring vigorously and continuously to prevent it from curdling. Cook for 2-3 minutes until it is well incorporated.
- c.Gradually pour in the milk while stirring to create a smooth, lump-free gravy. Add salt, sugar, and white pepper powder. Mix well.
- d.Bring the gravy to a gentle simmer. Cover and cook on low heat for 5-7 minutes, allowing the flavors to meld and the gravy to thicken. Stir occasionally.
- 4
Finish the Shahi Paneer (Approx
- a.8 minutes)
- b.Gently slide the paneer cubes into the simmering gravy. Stir carefully to coat them. Simmer for 4-5 minutes, allowing the paneer to soften and absorb the flavors.
- c.Stir in the fresh cream and garam masala. Mix gently.
- d.Finally, add the saffron-infused milk and kewra water. Give it one last gentle stir and cook for just one more minute on low heat. Do not boil the gravy after adding the cream.
- e.Turn off the heat. Let the Awadhi Shahi Paneer rest for 5-10 minutes before serving. This allows the flavors to deepen. Garnish with silver leaf (vark) or chopped nuts if desired. Serve hot with naan, sheermal, or jeera rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For an ultra-smooth, restaurant-style gravy, strain the onion and nut pastes through a fine-mesh sieve after grinding.
- 2Ensure the yogurt is at room temperature and well-whisked before adding it to the pan on low heat. This is the key to preventing a curdled gravy.
- 3The signature of this dish is its white color. Be careful not to brown the onions or the nut paste.
- 4For extra richness, you can lightly pan-fry the paneer cubes in a teaspoon of ghee until pale golden before adding them to the gravy.
- 5Kewra water is essential for the authentic Awadhi aroma. If you can't find it, a drop of rose water can be used, but the flavor profile will change.
- 6If the gravy becomes too thick, you can adjust the consistency by adding a few tablespoons of warm milk or water.
Adapt it for your goals.
Vegan Shahi 'Paneer'
Substitute paneer with firm pressed tofu, ghee with a neutral oil, and dairy (milk, curd, cream) with plant-based alternatives like cashew cream, coconut milk, and unsweetened plant-based yogurt.
Nut Free VersionNut-Free Version
For a nut-free gravy, replace cashews and almonds with an equal amount of melon seeds (magaz). The texture and richness will be very similar.
Shahi Kofta CurryShahi Kofta Curry
Instead of paneer cubes, add malai koftas (fried potato and paneer dumplings) to the finished gravy for an even more decadent dish.
Why this is on our healthy list.
Rich in Protein
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
Supports Bone Health
The combination of paneer, milk, and curd makes this dish rich in calcium and phosphorus, two key minerals for maintaining strong bones and teeth.
Provides Healthy Fats
Nuts like cashews and almonds contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy.
Aromatic Digestive Aid
The whole spices used, such as cardamom and cloves, are known in traditional medicine to aid digestion and possess anti-inflammatory properties.
Frequently asked questions
Awadhi Shahi Paneer has a white or pale yellow gravy, is mildly sweet, and gets its richness from nuts, seeds, and cream. Paneer Butter Masala has a vibrant orange-red, tomato-based gravy that is tangy and slightly spicy.