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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.
For 4 servings
Prepare Base Ingredients (15-20 minutes)
Create the Gravy Pastes (5 minutes)
Cook the Gravy Base (10-12 minutes)
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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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 447.1 calories per serving with 16.73g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Finish and Simmer the Curry (8-10 minutes)
Replace paneer with firm tofu, ghee with a neutral oil, and use plant-based yogurt and cashew cream instead of dairy curd and cream.
Omit the cashew nuts and double the quantity of melon seeds. You can also add 1-2 tablespoons of poppy seeds (khus khus) to the soak for a similar creamy texture.
Substitute the paneer cubes with pre-made or homemade malai koftas (potato and paneer dumplings) for an even more decadent and festive dish.
Paneer is an excellent source of high-quality protein, which is essential for muscle repair, growth, and overall body function.
The paneer and dairy products in this dish provide a good amount of calcium and phosphorus, which are vital for maintaining strong bones and teeth.
Cashews and melon seeds contribute monounsaturated fats, which are beneficial for heart health when consumed as part of a balanced diet.
Shahi Paneer is a rich and calorie-dense dish due to ingredients like cream, cashews, and ghee. While it offers protein and calcium from paneer, it is best enjoyed in moderation as part of a balanced diet, especially on special occasions.
A typical serving of Shahi Paneer contains approximately 450-550 calories, depending on the specific amounts of ghee, cream, and nuts used in the preparation.
Shahi Paneer has a white/pale, creamy gravy made from boiled onions, nuts, and yogurt, and is mildly sweet. Paneer Butter Masala has a vibrant orange-red gravy made from tomatoes, onions, and cashews, and has a more tangy and robustly spiced flavor profile.
To prevent curdling, always use full-fat yogurt that has been whisked until completely smooth. Turn the stove to the lowest possible heat before adding the yogurt, and stir continuously and briskly until it is fully incorporated into the gravy.
Yes, you can prepare the gravy base (up to the end of Step 3) and store it in an airtight container in the refrigerator for up to 2 days. When ready to serve, reheat the gravy, add water/milk to adjust consistency, and then add the paneer and finishing ingredients.