Shahi Paneer (Royal Mughlai Paneer in Cream Sauce)

Heat ghee in a pan. Fry onions until golden (12 min). Add tomato and cashews, cook 5 minutes. Add ginger-garlic paste, cook 2 minutes. Add whole spices (2 cardamom, 2 cloves, bay leaf). Cook 2 minutes. Cool completely. Blend to an ultra-smooth paste. Strain through a fine mesh strainer for a luxuriously smooth sauce.

About 15 min

Tip: The straining step is what gives shahi paneer its restaurant-smooth, royal texture. Unstraining leaves spice residue and onion skins that mar the silky quality of the sauce.

Heat 1 tbsp ghee in the same pot. Add the blended-strained sauce. Cook 8–10 minutes on medium, stirring frequently. Add cream. Stir well. Add saffron milk. The sauce will turn a beautiful pale golden-cream colour. Add cardamom powder, kewra water, and a pinch of sugar. The sauce should be thick and fragrant.

About 10 min

Tip: Kewra water and saffron together are the iconic Mughlai fragrance combination — do not substitute or skip either. Added too early or in excessive quantity, they can overpower; added at the end off heat, they perfume subtly.

Add paneer cubes. Toss gently to coat. Simmer 3–4 minutes until the paneer is warmed through and the sauce is clinging to each cube. Garnish with a thin stream of cream, silver leaf (vark) if available, and a pinch of cardamom. Serve with naan, sheermal, or pulao.

About 5 min

Tip: Shahi paneer deteriorates quickly — serve within 20 minutes of cooking. The cream sauce continues to thicken as it cools and the paneer can toughen if kept warm too long.