How to make Shahi Paneer

Why cooks start here

Shahi Paneer is cooked the way Mughlai tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Shahi Paneer traces its origins to the opulent kitchens of the Mughal era, where lavish feasts were a regular affair. This dish, often reserved for special occasions, is a nod to the grandeur of those times. Prepared with care and a generous hand, it embodies the richness and indulgence that characterized Mughlai cuisine, and is a favorite at family gatherings meant for sharing and celebration. The dish is a symphony of creamy textures and rich, nutty flavors, with a gentle warmth from garam masala and the aromatic touch of saffron. Each bite offers a lush combination of paneer and cashew, enveloped in a velvety tomato cream sauce. It's best enjoyed with warm naan or fragrant basmati rice, allowing each flavor to shine in its sumptuous, regal glory.