Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Shahi Paneer
Print RecipeInstructions
- Soften
Simmer onion and cashews in water for 10 minutes. Cool and blend with their cooking liquid. - Start sauce
Heat ghee with cardamom. Add ginger garlic paste for 1 minute, then onion paste. Cook gently 5 minutes without browning. - Add yogurt
Reduce heat and gradually stir in whisked yogurt. Cook gently 3–4 minutes, stirring. - Finish
Add paneer, salt, pepper, cream and saffron milk. Simmer 5 minutes. Finish with garam masala and remove cardamom before serving.
Expert Tips & Notes
Low heat prevents yogurt from splitting. Avoid browning the onion if you want the characteristic pale sauce. Chill leftovers within 2 hours.
Frequently Asked Questions
Is shahi paneer very spicy?
This version uses white pepper for mild warmth.
Can I use almonds?
Blanched almonds can replace cashews, though the sauce may need longer blending.
Food images are AI-generated illustrations.
