Entree: Pakistan – Mughlai Pakistani – شاہی پنیر ➤ Shahi Paneer (Rich Mughlai-style creamy cottage cheese curry)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 55 min

Ingredients

- 14 oz (400 g) paneer, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) ghee or unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 medium (300 g) onions, finely sliced
- 1 tbsp (15 g) ginger paste
- 1 tbsp (15 g) garlic paste
- 2 cups (480 g) canned crushed tomatoes or tomato purée
- 1/2 cup (75 g) raw cashews, soaked in hot water 15 minutes then blended to a smooth paste with 1/4 cup (60 ml) water
- 1 tsp (5 g) ground coriander
- 1/2 tsp (2.5 g) ground cumin
- 1/2 tsp (2.5 g) red chili powder, adjust to taste
- 1/2 tsp (2.5 g) turmeric powder
- 1/2 tsp (2.5 g) garam masala
- 3 green cardamom pods, lightly crushed
- 1 small (2 g) cinnamon stick or 1/2 tsp (1 g) ground cinnamon
- 1 bay leaf
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) whole milk
- 1 tsp (1 g) kasuri methi (dried fenugreek leaves), crushed
- 1 tsp (5 g) sugar or to taste
- Salt to taste
- 2 tbsp (30 ml) chopped fresh cilantro for garnish
- 1 tbsp (15 ml) rose water or a pinch of saffron soaked in 1 tbsp (15 ml) warm milk (optional, for authentic royal aroma)

Instructions

1. Lightly shallow-fry the paneer cubes in 1 tbsp (15 ml) ghee until edges are pale golden, or warm them in hot water for 5 minutes for softer paneer; set aside on paper towels.
2. Heat 2 tbsp (30 ml) ghee plus 1 tbsp (15 ml) oil in a heavy skillet over medium heat. Add bay leaf, crushed cardamom, and cinnamon; sauté 30 seconds until fragrant.
3. Add the sliced onions and cook, stirring often, until deep golden brown, about 10–12 minutes. Add ginger and garlic paste and cook 1–2 minutes more until raw aroma disappears.
4. Stir in the crushed tomatoes and cook on medium heat until oil separates and mixture thickens, about 8–10 minutes.
5. Add the cashew paste, ground coriander, cumin, turmeric, red chili powder, and salt. Mix well and simmer 5–7 minutes, adding up to 1/4 cup (60 ml) water if the sauce becomes too thick.
6. Pour in the milk and gently simmer 3–4 minutes, then add the cream. Taste and balance with 1 tsp (1 g) crushed kasuri methi, sugar, and optional rose water or saffron milk for a floral note.
7. Add the fried paneer cubes and simmer gently 4–5 minutes so the paneer soaks up the gravy; do not boil vigorously. Sprinkle garam masala and stir gently.
8. Finish with remaining 1 tbsp (15 ml) ghee if desired and garnish with chopped cilantro. Serve hot with naan, paratha, or steamed basmati rice.