Shahi Paneer Recipe

Curdle milk

Pour 1.5 liters whole milk into a wide heavy-bottomed pot and bring to a gentle boil over medium heat, stirring occasionally to prevent scorching.

Once it comes to a boil, reduce heat to low. Mix lemon juice with 2 tbs cold water. Gradually add the lemon-water mixture, 1 tablespoon at a time, stirring gently. The milk will begin to curdle; if it does not separate after 2-3 tablespoons, add remaining lemon juice. When curds form and whey turns slightly yellowish and translucent, remove from heat.

Line a colander with a double layer of cheesecloth or muslin placed over a large bowl. Pour curdled milk into the cloth to strain the whey. Rinse the curds briefly with cold water to remove any lemony flavor and stop cooking.

Gather the cloth edges, squeeze gently to remove excess whey, then flatten the curds into a disk while still in the cloth. Sprinkle 1/4 tsp salt over the curd surface, fold cloth to cover. Place the wrapped curd on a flat surface and set a heavy pan or weight (2–3 kg equivalent) on top for 30–40 minutes to press. After pressing, unwrap and cut the set paneer into 2 cm cubes (about 300 g). Keep refrigerated until ready to use.

Prepare saffron (optional)

If using saffron, steep 8 threads in 2 tbs warm milk for 10 minutes to bloom the color and aroma; set aside.

Heat 3 tbs unsalted butter and 1 tbs vegetable oil in a heavy skillet or kadhai over medium heat. The oil prevents butter from burning.

Add 4 crushed green cardamom pods, 1-inch cinnamon stick and 1 bay leaf. Sauté for 30 seconds until fragrant, taking care not to burn the spices.

Add roughly 1 cup chopped onion and sauté on medium-low heat for 8-10 minutes until soft and lightly golden. Stir occasionally to ensure even browning.

Add 4 garlic cloves and 1 tbs chopped ginger; sauté 1-2 minutes until raw aroma subsides.

Add 1/2 cup cashews to the pan and toast for 2 minutes stirring constantly until they begin to color lightly — this deepens the sauce's flavor.

Transfer the onion-garlic-ginger-cashew-spice mixture to a blender. Add 1 cup tomato puree and 1/2 cup water. Blend to a very smooth paste (use a little extra water if needed). Return the smooth paste to the pan and cook on medium heat for 6-8 minutes, stirring, until the oil starts to separate slightly from the gravy.

Lower heat to medium-low and stir in 1/2 tsp turmeric powder, 3/4 tsp red chili powder, 1 tsp coriander powder and 1 tsp salt. Cook for 2-3 minutes, stirring so spices bloom into the gravy without burning.

Add 3/4 tsp garam masala and 1 tsp crushed kasuri methi (rub between your palms before adding). Mix thoroughly. Taste and adjust salt or chilli if needed.

Add the cubed paneer (300 g) to the gravy and gently fold so pieces are coated. Simmer on low for 4-5 minutes to heat the paneer through. If paneer seems dry, add 2-3 tbs water.

Stir in 1/2 cup heavy cream and 1/4 cup milk. Add the saffron-infused milk (if using) and simmer gently for another 2-3 minutes. Do not boil vigorously after adding cream; keep on low so the cream does not split.

Finish with 2 tbs chopped fresh cilantro and garnish with 2 tbs slivered almonds or pistachios. Check seasoning and add a pinch more kasuri methi or a drizzle of cream if you prefer richer consistency.

Serve hot with naan, paratha or steamed basmati rice.