White Shahi Paneer
✨ Elevate your dinner table with this White Shahi Paneer – a Mughlai-inspired paneer curry made with rich cashew-cream white gravy. Smooth, royal, and restaurant-style at home 👑🍽️ Perfect to pair with naan, kulcha, or jeera rice.
🤍 Save this recipe for your next special meal!
🌸 Ingredients:
• 200 g paneer (cut into cubes)
• 2 tbsp ghee or oil
• 1 bay leaf
• 2–green cardamoms
• 1-inch cinnamon stick
• 6–7 cashews
• 1 medium onion (sliced)
• 1 green chili (slit) optional
• 4 to 5 cloves of garlic and equal amount of ginger
• ½ cup milk
• ½ cup fresh cream or 2- 3 cubes of paneer
• 1 tsp honey
• ½ tsp garam masala, 1/2 tsp black pepper powder, 1/4 tsp cardamom powder. 1/2 kasuri methi (optional)
• Salt to taste
• Fresh coriander or silvered almonds for garnish
🌸 Method:
Roast paneer:
Marinate paneer chunks with 1 tsp garam masala and salt and in a pan add 1 tsp ghee and toast paneer for 5 minutes on high heat until golden and soak it in hot water once done. This process will help paneer to stay soft.
1. Prepare white paste:
• saute onion on medium heat until translucent. Then add ginger garlic, cashews, shah zeera, salt water and paneer cubes. Cover with lid and cook it for 5 to 10 minutes on low to medium heat.
• Cool and blend to a smooth paste.
2. Cook gravy:
• Heat ghee in a pan. Add bay leaf, cardamom, and cinnamon.
• Add the onion-cashew paste, cook on medium until it turns glossy and leaves ghee.
3. Make it creamy:
• Add milk and stir continuously.
• Add cream (optional), sugar or honey for healthier option, salt, garam masala, black pepper, cardamom powder and kasuri methi (optional).
4. Add paneer:
• Slide in paneer cubes, simmer for 3–4 minutes on low flame.
5. Garnish & serve:
• Sprinkle silvered almonds or fresh coriander.
• Serve hot with butter naan, kulcha, or jeera rice.
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✨ Tip: For extra royal touch, you can add a few strands of saffron soaked in warm milk.
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Having tried this White Shahi Paneer recipe myself, I found that marinating and roasting the paneer cubes is a game-changer—it keeps them soft yet adds a subtle golden texture. I also love adding a few strands of saffron soaked in warm milk to the gravy; it imparts a luxurious aroma and an authentic touch of royalty. To elevate the dish further, I recommend using fresh cream or homemade paneer cubes blended into the gravy to enrich the texture. Balancing spices like cardamom, black pepper, and garam masala really enhances the traditional Mughlai flavors without overpowering the creamy base. For serving, pairing White Shahi Paneer with butter naan or freshly made kulcha is my favorite combination. It makes every meal feel special and indulgent. I also experimented with garnishing the dish using silvered almonds and fresh coriander, adding a lovely nutty crunch and freshness. If you want to prep in advance, you can freeze homemade paneer separately to use later, ensuring convenience for busy days while still enjoying a rich Indian curry at home. Whether you're a seasoned cook or trying Mughlai cuisine for the first time, this recipe is approachable yet impressive!