Shahi Paneerشاہی پنیر

Name: Shahi Paneer
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mughlai
Ingredients: 350g paneer, cut in 4cm cubes; 2 tbsp ghee; 2 medium yellow onions, thinly sliced; 15 raw cashews; 4 whole green cardamom; 2 bay leaves; 4 whole cloves; 1.5 tbsp ginger-garlic paste; a generous pinch saffron, soaked in 2 tbsp warm milk; 0.5 tsp white pepper powder; 4 tbsp heavy cream; 1 tsp rose water; to taste salt

⏱ Prep 20m🍳 Cook 40m🍽 Serves 4🌿 Vegetarian

Video: Cook With Zain (YouTube)

Shahi means royal in Urdu, and shahi paneer earns that name — it is richer, more aromatic, and more indulgent than the everyday paneer dishes of a typical kitchen. The recipe belongs to the Mughal tradition of north Indian cooking, where whole spices, nuts, and saffron created gravies fit for emperors. The key is blending the cashew-onion base to silk and finishing the sauce with rose water and saffron so the fragrance carries.

📍 Make it in Plano

This recipe is the same everywhere — but where you buy the ingredients and eat the dish is local to you.

Finding Desi spots near Plano…

Ingredients

▪paneer, cut in 4cm cubes350g
▪ghee2 tbsp
▪yellow onions, thinly sliced2 medium
▪raw cashews15
▪whole green cardamom4
▪bay leaves2
▪whole cloves4
▪ginger-garlic paste1.5 tbsp
▪saffron, soaked in 2 tbsp warm milka generous pinch
▪white pepper powder0.5 tsp
▪heavy cream4 tbsp
▪rose water1 tsp
▪saltto taste

🌍 Cooking abroad? Substitutions

Melon seeds (magaz/charmagaz) are used in authentic Mughlai cooking for their creamy texture; they are available at South Asian grocers. Extra cashews or sunflower seeds are practical substitutes outside South Asia.
Rose water is sold in most Middle Eastern grocery stores and online. A very small amount of rose essence (one drop) diluted in water works if rose water is not available; the fragrance should be subtle, not floral-candy.

Method

1Heat ghee in a heavy pot over medium heat. Add the cardamom, cloves, and bay leaves and let them release their fragrance for 30 seconds. Add the sliced onions and cook until pale golden, about 10 minutes.
2Add the cashews. Pour in enough water to barely cover. Cook 5 minutes until the cashews soften. Cool slightly, remove the bay leaves, then blend the mixture to a completely smooth paste.
3Return the pot to medium-low heat. Pour in the blended paste and cook, stirring continuously, for 8 minutes until it thickens and begins to pull away from the sides.
4Add the ginger-garlic paste and white pepper. Cook 3 minutes more, stirring.
5Add the cream, the saffron milk, and salt. Stir to combine and simmer on low heat for 5 minutes until fragrant and thick.
6Gently fold in the paneer cubes. Simmer 3-4 minutes, adding a splash of water if the gravy is too thick.
7Finish with the rose water. Taste for salt and serve immediately with sheermal, roomali roti, or basmati rice.

A Desi.Net original recipe · part of our Indian Cuisine library. Confirm details and adjust to taste.