Mughlai style Shahi Paneer a popular North Indian paneer recipe. The delicately flavoured silky smooth sauce is made with onions, aromatic spices and lots of cashew nuts and almonds. The slight sweetness in this dish is derived from raisins. Make this Restaurant style Shahi paneer at home and enjoy with jeera rice or naan. Pure indulgence!Jump to Recipe
Who doesn’t like to indulge in a rich restaurant style food once in a while. I do!! Especially restaurant style North Indian food. Rich and creamy with a slight sweetness perfect to indulge with butter slathered naan or ghee jeera rice. Yumm!
Don’t mind if I salivate a little while writing this!!
“Mughlai Shahi Paneer”, Shahi stands for richness and this dish stands true to its words. The delicately flavoured silky smooth sauce is made with onions, aromatic spices and lots of cashew nuts and almonds. The slight sweetness in this dish is derived from raisins. Perfect to dunk you naan in the luscious creamy and flavourful sauce.
How to make Mughlai style Shahi Paneer at home?
The name may resonate difficulty but it is absolutely easy to make. The base sauce is made with onions, nuts, raisins and warm aromatic spices fried together in ghee and then pureed to a silky smooth paste.
Poured the creamy sauce back to the pan and simmered. Added yogurt to the sauce for slight tanginess. Then added milk for more richness. Cooked the fried paneer in this luscious sauce. Finally finished off this dish with kasoori methi, garam masala and saffron.
Absolutely simple, isn’t it?!
Mughlai Shahi Paneer in white sauce is ready to be served!
Here are few PANEER recipes links that I have shared earlier
Check out the step by step recipe to make Shahi Paneer at home!
Mughlai Shahi Paneer | How to make restaurant style Shahi paneer at home
- thick bottomed pan or kadhai
- 250 gms Paneer (Cottage Cheese) cut into cubes and marinated with some salt
- 1 large Onion chopped
- 2 tsp Ginger-garlic paste
- 10-12 Cashew nuts
- 10-12 Almonds
- 1 tbsp Raisins
- 1 tsp Shahi jeera
- 1 inch Cinnamon
- 1 black cardamom
- 3-4 Green Cardamom
- 4-5 cloves
- 2-3 Green Chillies
- 7-8 Black peppercorns
- 1 tsp Coriander powder
- 1/2 tsp Cumin powder
- 2 tbsp Yogurt
- 1 cup Milk
- pinch of saffron soaked in 2 tbsp warm milk
- 1/4 tsp garam masala powder
- 1 tsp Kasoori methi
- Salt as per taste
- 2-3 tbsp Ghee / Oil / butter plus 1 tsp to fry the masala paste
- handful coriander leaves chopped
- Heat 1 tbsp of ghee/oil in a thick bottomed pan on medium heat and fry the paneer pieces until light golden brown. Drain and keep aside.
- Add the rest of the ghee in the same pan and heat it on medium heat. Toss in the cinnamon, cardamoms, cloves and shahi jeera.
- When the shahi jeera starts to crackle add the chopped onion and fry until translucent.
- Now add the ginger- garlic paste and sauté for 2 mins or until the raw smell disappears.
- Toss in cashew nuts, almonds, raisins and green chillies and mix everything well.
- Take it off the heat and let it cool down for few minutes before grinding into a fine paste.
- Heat a tsp of ghee in the same pan on medium to low heat and add a bay leaf and the ground paste and sauté for 1-2 minutes.
- Add the coriander powder and cumin powder and sauté for 20-30 seconds.
- Add 2 tbsp of yogurt and salt, mix everything well and sauté for few minutes.
- Now slowly add a cup of milk along with 1/2 cup of warm water and simmer for 4-5 minutes. (the gravy tends to get thick at this point add more water or milk if you want more gravy.)
- Add the fried paneer to the gravy and simmer for 2-3 minutes.
- Finally add the kasoori methi, saffron milk and garam masala. Mix everything well and simmer for a minute. **Check notes
- Garnish with Coriander leaves and take it off the heat.
- Serve it hot with Jeera rice or roti.
I hope you enjoy this Mughlai Shahi Paneer recipe as much as we do.