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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
Prepare the Pastes (Approx. 10 minutes active, 30 minutes soaking)
Sauté Aromatics and Pastes (Approx. 12 minutes)
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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.
This awadhi recipe takes 60 minutes to prepare and yields 4 servings. At 983.52 calories per serving with 35.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the White Gravy (Approx. 10 minutes)
Finish the Shahi Paneer (Approx. 8 minutes)
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.
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.
Instead of paneer cubes, add malai koftas (fried potato and paneer dumplings) to the finished gravy for an even more decadent dish.
Paneer is an excellent source of high-quality protein, which is essential for muscle building, tissue repair, and overall body function.
The combination of paneer, milk, and curd makes this dish rich in calcium and phosphorus, two key minerals for maintaining strong bones and teeth.
Nuts like cashews and almonds contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy.
The whole spices used, such as cardamom and cloves, are known in traditional medicine to aid digestion and possess anti-inflammatory properties.
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.
This is a rich and indulgent dish, high in calories and fats from nuts, cream, and ghee. While it provides protein and calcium from paneer, it's best enjoyed in moderation as part of a balanced diet, especially on special occasions.
One serving (approximately 1 cup or 240g) contains around 450-550 calories, depending on the exact amounts of ghee, cream, and nuts used.
Yes, you can. Use firm tofu instead of paneer, a neutral oil instead of ghee, and replace milk, curd, and cream with full-fat oat milk, unsweetened plant-based yogurt, and cashew cream respectively.
Curdling usually happens if the yogurt is too cold or the heat is too high. To prevent this, always use well-whisked, room-temperature yogurt and add it to the pan on the lowest possible heat while stirring continuously.
Store leftover Shahi Paneer in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk if the gravy has thickened too much. Avoid microwaving as it can make the paneer rubbery.