Shahi Paneer Recipe with VRD Masale Whole Spices

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VRDADMIN

On June 13, 2025

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Here’s a rich and flavorful recipe for Shahi Paneer using VRD Masale whole spices to bring depth and an authentic royal taste to the dish.

Ingredients:

250g paneer (cottage cheese), cubed
2 tablespoons ghee or vegetable oil
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 tomatoes, finely chopped
1/4 cup cashew nuts (soaked in warm water for 15-20 minutes)
1/4 cup melon seeds (optional, soaked)
1/2 cup yogurt, whisked
1/4 cup fresh cream
1 tablespoon lemon juice or 1 teaspoon garam masala (optional, for added tang)
Salt, to taste
Fresh coriander leaves, chopped (for garnish)
Whole Spices from VRD Masale:
2 bay leaves
1 teaspoon cumin seeds
2-3 green cardamom pods
2-3 cloves
1-inch cinnamon stick
1 dried red chili (optional, for heat)
1/2 teaspoon black peppercorns
Ground Spices from VRD Masale:
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon garam masala (or your special spice blend)

Instructions:

Prepare the cashew and melon seed paste: Drain the soaked cashews and melon seeds (if using). Blend them together in a small blender with a little water to form a smooth paste. Set aside.

Temper the whole spices: Heat 1 tablespoon of ghee or oil in a pan over medium heat. Add the whole spices (bay leaves, cumin seeds, cardamom pods, cloves, cinnamon stick, dried red chili, and black peppercorns). Let them sizzle and release their aroma for about 30 seconds.

Sauté onions and ginger-garlic paste: Add the finely chopped onions and sauté until golden brown and caramelized, about 7-8 minutes. Add the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.

Cook tomatoes and ground spices: Stir in the chopped tomatoes and cook until they soften and the oil begins to separate from the masala, about 5-7 minutes. Now, add the ground spices—turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook for another 2-3 minutes until the spices are well blended.

Add the cashew-melon seed paste: Add the smooth cashew and melon seed paste to the pan and stir it into the masala. Cook for 5 minutes, allowing the paste to blend and thicken the curry. You can add a little water or milk to adjust the consistency as needed.

Add yogurt and cream: Lower the heat and slowly add the whisked yogurt, stirring continuously to prevent curdling. After the yogurt is well mixed, add the fresh cream and stir it in, making the gravy rich and creamy.

Add the paneer: Gently add the cubed paneer pieces to the pan and mix carefully to coat the paneer in the creamy masala. Let the curry simmer for 5-7 minutes to allow the paneer to absorb the flavors.

Finish with garam masala: Once the paneer is well-coated and the gravy is creamy, sprinkle the garam masala on top and stir gently. Cook for another 2-3 minutes to infuse the flavor.

Garnish and serve: Garnish with fresh coriander leaves and serve the Shahi Paneer hot with naan, roti, or steamed basmati rice.

Notes:

The VRD Masale whole spices (bay leaves, cardamom, cinnamon, cloves, etc.) add an aromatic base that infuses the curry with depth, bringing a royal essence to the dish.
The richness of the cashew and melon seed paste, combined with yogurt and cream, makes the curry velvety and luxurious.
You can adjust the heat by adding or reducing the amount of red chili powder or dried red chili.
This Shahi Paneer made with VRD Masale whole spices will give you a royal, creamy, and aromatic dish perfect for special occasions or a luxurious meal at home.