Shahi Paneer

• Nutrition Information (Estimated per serving): Calories: 350-400 kcal | Protein: 15g | Carbohydrates: 12g | Fat: 30g

• The Story Behind Shahi Paneer (History):

  "Shahi" means royal, and this dish is a true testament to the rich, aromatic, and creamy style of Mughlai cuisine. Originating in the imperial courts of the Mughal Empire, Shahi Paneer is characterized by its velvety white or pale orange gravy. Unlike spicier curries, its flavor profile is mild, fragrant, and slightly sweet, relying on a luxurious paste of boiled onions, cashews, and sometimes melon seeds, finished with cream and aromatic spices like saffron and cardamom.

  

  
  

• Ingredients (English):

• 250g Paneer, cut into cubes

• For Gravy Paste: 2 medium Onions (roughly chopped), 10-12 Cashews, 1 inch Ginger, 4-5 cloves Garlic.

• For the Curry: 2 tbsp Ghee or Butter, 2 large Tomatoes (pureed), ½ cup Milk, ¼ cup Fresh Cream, ½ tsp Turmeric Powder, 1 tsp Kashmiri Red Chili Powder, ½ tsp Garam Masala, 1 tsp Sugar, Salt to taste, a few strands of Saffron (soaked in warm milk).

• Method (English):

• Make Paste: Boil the onions, cashews, ginger, and garlic in water for 10 minutes until soft. Drain and blend into a very smooth paste.

• Cook Gravy: Heat ghee/butter in a pan. Add the onion-cashew paste and sauté for 5-7 minutes until it thickens.

• Add Tomatoes & Spices: Add the tomato puree and cook until the mixture starts to release oil. Add turmeric and red chili powder.

• Make it Creamy: Slowly stir in the milk and then the fresh cream. Add sugar, salt, and the soaked saffron.

• Finish: Bring the gravy to a gentle simmer. Add the paneer cubes and garam masala. Cook for 2 more minutes and serve hot.

Pro Tips & Fun Facts (Tidbits):

• The key to an authentic Shahi Paneer is a perfectly smooth, white-ish gravy base. Boiling the onions and cashews before grinding them is a non-negotiable step; it removes the raw pungency of the onions and helps create a silky paste. For the most royal touch, use a few strands of high-quality saffron soaked in warm milk to give the dish its signature color and aroma.

  
  

• Instant Pot Method:

• First, prepare the boiled onion-cashew paste. Press "Sauté" on the Instant Pot. Heat ghee/butter. Add the paste and sauté for 4-5 minutes. Add tomato puree and spices. Cook for 3 minutes. Stir in milk, cream, sugar, salt, and saffron. Add paneer and garam masala. Cancel "Sauté" and serve.

• Air-Fryer Method:

• Note: This recipe is not suitable for an Air-Fryer.

How To Make It Vegan

• To make this vegan, replace Paneer with extra-firm Tofu, Ghee with Oil, and all Milk/Cream with a rich, unsweetened plant-based milk and cashew cream.