Creamy Saffron Paneer Curry — Shahi Paneer
A regal Mughlai curry of paneer in a silky almond-and-cashew gravy enriched with cream and saffron, perfumed with green cardamom.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak cashews and almonds in hot water 15 minutes, drain. Cut paneer into 1-inch cubes. Soak saffron threads in 2 tbsp warm milk. Thinly slice onion, measure all spices, pastes, cream, and milk. Chop fresh coriander and slice almonds for garnish.
Bloom
Heat 1 tbsp ghee and 1 tbsp oil in a medium saucepan over medium heat. Add cardamom pods, cinnamon, cloves, and bay leaves. Sizzle 30 seconds until fragrant and seeds release their aroma.
Saute
Add sliced onion, cook 7 minutes stirring occasionally over medium heat until soft and pale gold. Add ginger and garlic pastes, cook 1 minute until raw smell fades and mixture is fragrant.
Build 1
Blend drained cashews, almonds, and onion mixture with 1/2 cup water until completely smooth. Strain through a fine sieve back into the pan for silky texture. Cook 2 minutes on low heat stirring, until oil beads at the edges.
Simmer
Add milk and 100ml hot water, simmer 3 minutes on low until gravy thickens slightly. Reduce heat to low, add cream, sugar, and saffron milk. Stir gently and simmer 2 minutes without boiling.
Build 2
Add paneer cubes and toss gently 2 minutes on low heat to coat without breaking. Stir in remaining 2 tbsp ghee and rose water off heat until combined and glossy.
Plate
Transfer to serving bowls, garnish with fresh coriander and almond slivers. Serve alongside naan, sheermal, or basmati rice with mango pickle and roasted papad.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.