Paneer Shahjahani Recipe: Rich, Creamy & Fit for Royalty
If you have ever wanted to bring Mughal-era royalty to your dining table, Paneer Shahjahani is the dish to cook. Named after Emperor Shah Jahan — the man who built the Taj Mahal — this velvety, cashew-cream paneer curry carries centuries of culinary tradition in every bite. It is indulgent, aromatic, and surprisingly straightforward to make at home in under 35 minutes.
What Is Paneer Shahjahani?
Paneer Shahjahani is a rich Indian curry where golden-fried paneer (cottage cheese) is simmered in a luxurious gravy made from cashew paste, fresh cream, tomatoes, and whole Mughal spices like cardamom, cloves, and cinnamon. Unlike spicy tomato-based curries, this dish is mild, slightly sweet, and deeply creamy — a celebration of flavour over heat.
Ingredients for Paneer Shahjahani
For the Curry Base
- 400g paneer, cut into cubes
- 1/2 cup cashew nuts (soaked 10 minutes)
- 2 medium tomatoes, pureed
- 2 medium onions, finely chopped
- 1 teaspoon ginger-garlic paste
- 2 tablespoons ghee or oil
Spices & Finishing
- 2 cloves, 1 cinnamon stick, 2 bay leaves
- 1/2 teaspoon cardamom powder
- 1 teaspoon garam masala
- 1/2 cup fresh cream
- 1 pinch sugar
- Salt to taste
- Fresh coriander and cream for garnish
How to Make Paneer Shahjahani — Step by Step
Step 1: Prepare the Cashew Paste
Soak cashew nuts in warm water for 10 minutes. Drain and blend into a completely smooth paste. This paste is the backbone of the creamy gravy, so take your time blending it until no lumps remain.
Step 2: Fry the Paneer
Heat 1 tablespoon of ghee in a wide pan over medium heat. Add paneer cubes and fry until they turn light golden on all sides. Remove and set aside. Do not over-fry — you want a light crust that still stays soft inside.
Step 3: Build the Gravy
In the same pan, add the remaining ghee. Add cloves, cinnamon, and bay leaves and let them sizzle for 30 seconds. Add onions and cook on medium heat until golden brown — about 8 minutes. Add ginger-garlic paste and cook for 1 minute. Pour in the tomato puree and cashew paste, then add cardamom powder, garam masala, and salt. Cook until the oil begins to separate from the masala, around 6 to 8 minutes.
Pro Tip: Low and Slow
Cooking the masala on low-medium heat gives the spices time to bloom properly. Rushing this step on high heat can make the gravy taste raw and flat.
Step 4: Add Cream & Paneer
Lower the heat and stir in the fresh cream and a pinch of sugar. Let the gravy simmer gently for 4 to 5 minutes until it thickens to a velvety consistency. Gently add the fried paneer cubes and fold them in without breaking them. Simmer together for 3 more minutes so the paneer absorbs all the flavours.
Serving Suggestions
Paneer Shahjahani is best served hot, garnished with a drizzle of fresh cream and chopped coriander leaves. It pairs beautifully with butter naan, soft roti, or fragrant basmati rice. For a complete royal meal, serve alongside a cucumber raita and a simple dal. For more Indian recipe inspiration, explore our stuffed bhindi recipe and classic dhokla recipe on OneTeamTV.
Tips for the Best Paneer Shahjahani
- Always use fresh paneer for the best texture — homemade paneer works even better.
- Soak cashews fully before blending for a lump-free, silky gravy.
- Do not skip the sugar — it balances the acidity of the tomatoes perfectly.
- Add cream only after reducing the heat to avoid it curdling.
- Soak fried paneer in warm water for 5 minutes before adding to gravy to keep it extra soft.