Shahi Darbari Paneer
Court-style shahi paneer — a white-gravy cousin of shahi paneer, enriched with a four-nut paste (cashew, melon seed, poppy, almond) and finished with curd. The black pepper is the only heat; everything else is luxury.
Per serving
Ingredients
- 250 gPaneer, cubed
- 2 tbsp eachButter + ghee
- 3–4Green cardamom (elaichi)
- 3–4Cloves
- 2Bay leaves
- 1 tspGinger-garlic paste
- 2 tbspCashew + melon seed + poppy seed (posto) paste
- 2 tbspAlmond paste
- 4 tbspYoghurt (curd), whisked
- 1 cupWhite gravy base (see recipe)
- 1/4 tspAll-purpose seasoning masala
- 2 tspBlack pepper powder
- to tasteSalt
- 2 tspFresh cream
- 1Slit green chilli
- a pinchSaffron strands, soaked in 1 tbsp warm milk
Method
- 1
In a fry pan, melt butter + ghee. Add cardamom, cloves and bay leaves; let them sizzle for 30 seconds.
- 2
Add ginger-garlic paste, cook 30 seconds till the raw edge goes.
- 3
Stir in the cashew-melon-poppy paste and the almond paste. Cook 3 minutes — the colour should stay ivory, not brown.
- 4
Lower the flame. Add the whisked yoghurt a spoon at a time, stirring continuously so it doesn't split. The gravy should thicken and turn glossy.
- 5
Pour in the white gravy base. Add seasoning, black pepper and salt. Simmer 4 minutes.
- 6
Slip in the paneer cubes and slit green chilli. Cook 5–7 minutes on low so the paneer drinks the gravy.
- 7
Finish with cream and the saffron milk for a faint warm-gold sheen. Serve with sheermal, naan or saffron pulao.