Shahi Paneer (Paneer Royal)
Le curry de paneer « royal » des cuisines mogholes : paneer fondant dans une sauce veloutée aux noix de cajou, à la crème, à la cardamome et au safran.
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Ingrédients
Nutrition
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Étapes
Make the base
Put the onions, tomatoes, and drained soaked cashews in a saucepan with the water. Bring to a bubble over medium heat and cook for 10 minutes, until the vegetables are soft. Let cool slightly, then blend until completely smooth.
- 2 onions
- 3 tomatoes
- 50g cashews, drained
- 200ml water
✅ C'est prêt quand : vegetables are soft and blend into a smooth puree
Fry the spices
Heat the ghee in a pan over medium heat with the bay leaf and crushed cardamom pods. Add the ginger-garlic paste and fry for 1 minute, stirring. Add the chili powder and ground coriander and stir for 20 seconds until fragrant.
- 3 tbsp ghee
- 1 bay leaf
- 4 cardamom pods
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder
- 1 tsp ground coriander
✅ C'est prêt quand : spices smell fragrant and the paste no longer smells raw
Cook the sauce
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Add paneer and cream
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Serve
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Make the base
Put the onions, tomatoes, and drained soaked cashews in a saucepan with the water. Bring to a bubble over medium heat and cook for 10 minutes, until the vegetables are soft. Let cool slightly, then blend until completely smooth.
- 2 onions
- 3 tomatoes
- 50g cashews, drained
- 200ml water
✅ C'est prêt quand : vegetables are soft and blend into a smooth puree
Fry the spices
Heat the ghee in a pan over medium heat with the bay leaf and crushed cardamom pods. Add the ginger-garlic paste and fry for 1 minute, stirring. Add the chili powder and ground coriander and stir for 20 seconds until fragrant.
- 3 tbsp ghee
- 1 bay leaf
- 4 cardamom pods
- 1 tbsp ginger-garlic paste
- 1 tsp chili powder
- 1 tsp ground coriander
✅ C'est prêt quand : spices smell fragrant and the paste no longer smells raw
Cook the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Add paneer and cream
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Serve
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The Story Behind the Dish
'Shahi' means royal, and the name signals Mughlai cooking — the rich court cuisine of the Mughal emperors, built on nuts, cream, saffron and fragrant whole spices.
Shahi paneer applies that style to paneer, creating a festive vegetarian dish served at weddings and celebrations across North India.
⭐ Why It's Famous
Silky, mildly spiced and luxurious, shahi paneer is the vegetarian centrepiece of a celebration meal.
💡 Fun Fact
Mughal cooks used ground cashews and melon seeds instead of flour to thicken sauces — a technique still used in restaurant gravies today.
Delhi & Lucknow (Mughlai cuisine)
28.66°N, 77.24°E
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