Shahi Paneer

About this recipe

Shahi Paneer is the festive paneer curry—the one that feels luxurious without pretending to be something it isn't. It belongs on special occasion tables, in restaurants, and in every home cook's rotation of 'when I want to feel like I'm treating myself'. What sets this apart from every other paneer gravy is the cashew paste. Raw cashews soaked in hot water until they soften, then ground with milk into an almost creamy suspension, add a richness that comes from the nut oil itself emulsifying with ghee rather than from cream. The boiled and pureed onion is cooked first until it loses its rawness—this matters because the sauce needs to taste mellow, not sharp. Kashmiri red chilli powder contributes colour and a gentle heat that never overwhelms the dish's essential mildness. The technique is patience. Everything happens on medium-low heat; the gravy should bubble gently, never aggressively. Paneer cubes slip in only after the masala has married and tasted complete, and the whole thing rests covered on the lowest heat for five minutes so the cheese can drink the sauce without separating from the oil. Serve with soft roti (it's almost mandatory for shahi preparations). It stays beautiful in the fridge for four days and reheats tenderly. Don't boil the cream back in once you've added it; stir it through gently off the heat just before serving.