Shahi Paneer is the epitome of royal indulgence in Indian cuisine, a dish that transports you to the palaces of Mughal emperors with every bite. The word “Shahi” itself means “royal,” and this dish truly lives up to its name, boasting a rich, velvety gravy that coats succulent cubes of paneer in a luxurious blend of spices and creamy textures. Its delicate balance of sweet and savory flavors, often enhanced by the subtle infusion of saffron and nuts, makes it a dish fit for a king. Served during festive occasions or special gatherings, Shahi Paneer is a celebration of the finest ingredients and cooking techniques, where every spoonful is a delicious reminder of India’s regal culinary history. Whether paired with naan, paratha, or rice, it’s a dish that leaves a lasting impression, perfect for those who crave a taste of something extraordinary.
Shahi Paneer
Ingredients
- 2 tablespoons cooking oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon Kashmiri red chili powder
- 4 tomatoes, pureed
- ½ pound paneer, cubed
- ¼ cup water
- 1 teaspoon white sugar
- salt to taste
- ¼ cup cream
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat oil in a large skillet over medium heat. Add the onion and garlic, cooking until the onions are soft and golden brown, about 5 minutes. Sprinkle the cumin, coriander, turmeric, and chili powder over the onions and garlic, and cook for an additional 30 seconds until fragrant.Cooking the onion and garlic until golden enhances their natural sweetness, providing a rich flavor base. Adding the spices at this stage allows them to release their essential oils, infusing the oil with their aromatic fragrance and deepening the dish's flavor profile.
- Add the pureed tomatoes to the skillet and cook until the excess liquid evaporates and the oil begins to separate, about 3 to 5 minutes. Stir in the paneer, water, sugar, and salt. Gently mix to avoid breaking the paneer. Cook for about 10 minutes, allowing the paneer to absorb some of the liquid. Finally, stir in the cream and let it simmer for another 5 minutes. Garnish with fresh cilantro before serving. Cooking the tomatoes until the oil separates deepens the flavor and thickens the sauce. Adding the paneer allows it to soak up the rich, spiced gravy without falling apart, giving it a tender texture. The cream adds a smooth, luxurious finish, while the cilantro garnish adds a fresh, vibrant touch.
