Mughlai Shahi Paneer

  • Time
    30 mins
  • Servings
  • Nutrition
    500 Per Serving

The literal translation is Royal Paneer referring to a dish that was served in the courts during the Mughal period.


Paneer is a traditional Indian pressed cottage cheese. In this dish, the cheese is cut into cubes and simmered in a creamy sauce. Some recipes include tomatoes making the sauce red, but traditional Mughlai cuisine lacks tomatoes since they were foreign to India at the time. Instead, they used yogurt for the tanginess to balance the sweetness from the aromatics and the cashew cream. Enjoy this decadent dish with traditional naan bread and rice.

Kitchen Tools

  • Large Pot
  • Pan
  • Oil
  • Salt



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Whisk the yogurt, cube the paneer, and set both aside. In a pot over medium heat, add 2 tablespoons oil or ghee. Add the shahi jeera, cinnamon stick, cardamom pods, and toast for 1 minute.

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Stir in the ginger-garlic paste and green chili and cook for an additional minute until it begins to brown. Cover with lid if it sputters.

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Stir in the fried onions, cashew paste, garam masala, coriander, and turmeric powders. Add chili to spice preference.

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Stir in a ½ cup of water. Bring to a simmer and add the paneer. Simmer for another 5 minutes until paneer is heated through and sauce is thick.

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In a small bowl, microwave a tablespoon of water for 10 minutes, then stir in the saffron and allow to steep for 2-3 minutes until the color releases. Remove the paneer from the heat and stir in the whisked yogurt.

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Stir in the saffron into the curry. Toast flatbread according to instructions. Serve finished Shahi Paneer with hot flatbread.

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