A rich, creamy Mughlai curry made with paneer in a cashew and cream-based tomato gravy. The word shahi means royal, reflecting its Mughal court origins.
Nutrition & Info
374
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ dairy
⚠ tree nuts
Equipment Needed
pan
blender
Instructions
-
1
Soak cashews in warm water for 15 minutes, blend into a smooth paste.
-
2
Heat ghee, add whole spices and sauté onions until golden.
-
3
Add ginger-garlic paste, pureed tomatoes. Cook until oil separates.
-
4
Add cashew paste, cream, spice powders, and simmer for 10 minutes.
-
5
Add paneer cubes, cook gently for 5 minutes. Garnish with cream and coriander.
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Did You Know?
Shahi Paneer was reportedly a favorite in Mughal emperor kitchens where cashews and cream signified wealth and celebration.
Chef's Notes
Equipment Tips
- pan
- blender
The Story Behind Shahi Paneer
Traces its origins to 16th-17th century Mughal courts where royal chefs created rich nut-based gravies with aromatic whole spices.
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