Paneer Shahjahani, a dish fit for royalty, brings the opulence and grandeur of Mughlai cuisine to your dining table. This regal treat features soft paneer cubes enveloped in a rich, creamy gravy infused with aromatic spices and nuts. Whether you’re hosting a special dinner or simply want to indulge in a luxurious meal, Paneer Shahjahani is the perfect choice. Here’s how to create this royal delight in your own kitchen.
Ingredients
For the Paneer
- 250 grams paneer, cut into cubes
- 2 tablespoons ghee or oil
For the Gravy
- 2 large onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1/2 cup cashew nuts, soaked in warm water for 30 minutes
- 1/4 cup fresh cream
- 1/2 cup milk
- 2 green cardamom pods
- 1-inch cinnamon stick
- 2-3 cloves
- 1 bay leaf
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnish
Optional
- Saffron strands soaked in warm milk (for extra richness)
- Silver leaf (for a royal touch)
Instructions
Preparing the Paneer
- Frying the Paneer
- In a pan, heat up two tablespoons of ghee or oil.
- After adding, cook the paneer cubes till golden brown.
- Remove the paneer and drain on a paper towel.
Preparing the Gravy
- Making the Cashew Paste
- Drain the soaked cashews and grind them into a smooth paste using a little water if needed. Set aside.
- Spices and Aromatics
- In the same pan, add more ghee or oil if needed.
- Add cumin seeds, cardamom pods, cinnamon stick, cloves, and bay leaf. Sauté until aromatic.
- Onion and Tomato Base
- Finely chop the onions and cook them until they get golden brown.
- Sauté the ginger-garlic paste for an additional two minutes.
- Cook the tomato puree until the mixture separates from the oil.
- Incorporating Spices
- Add turmeric powder, red chili powder, and salt. Stir thoroughly and heat for a short while.
- Adding Cashew Paste
- Add the cashew paste and cook for 5-7 minutes, stirring continuously to prevent sticking.
- Cream and Milk
- Add fresh cream and milk, mixing well to form a smooth, creamy gravy.
- If using, add saffron milk for an extra touch of luxury.
- Final Touches
- Add fried paneer cubes to the gravy and simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
- Sprinkle garam masala and mix well.
Garnishing and Serving
- Garnish
- Garnish with fresh coriander leaves and, if desired, silver leaf for a royal presentation.
- Serving
- Serve Paneer Shahjahani hot with naan, roti, or steamed basmati rice.
Tips for Perfect Paneer Shahjahani
- Fresh Paneer: Use fresh, high-quality paneer for the best results. Homemade paneer can elevate the dish.
- Creaminess: Adjust the amount of cream and milk to achieve your desired level of creaminess. For a richer taste, you can add more cashew paste or cream.
- Sautéing: Ensure the onions are well sautéed until golden brown, as this forms the base flavor of the gravy.
- Consistency: The gravy should be smooth and creamy. If it becomes too thick, adjust the consistency by adding a little water or milk.
Paneer Shahjahani is more than just a dish; it’s a culinary experience that transports you to the regal courts of Mughal India. The rich flavors and luxurious texture of this dish make it a standout choice for any special occasion. By following this recipe, you can create a truly royal experience in your own kitchen, delighting your family and friends with every bite.
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FAQs
What makes Paneer Shahjahani different from other paneer dishes?
Answer: Paneer Shahjahani stands out due to its rich, creamy gravy made from a blend of cashews, cream, and aromatic spices, giving it a luxurious and royal flavor.
Can I use store-bought paneer for this recipe?
Answer: Yes, you can use store-bought paneer. However, using fresh or homemade paneer can enhance the taste and texture of the dish.
Is Paneer Shahjahani very spicy?
Answer: Paneer Shahjahani is mildly spiced, focusing more on rich and creamy flavors. You can adjust the level of spice according to your preference.
What can I serve with Paneer Shahjahani?
Answer: Paneer Shahjahani pairs well with naan, roti, or steamed basmati rice. It also complements other Mughlai dishes like biryani or dal makhani.
How do I store leftovers and reheat Paneer Shahjahani?
Answer: Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving to retain its creamy texture.