🍲 AUTHENTIC RECIPE

Royal Shahi Paneer in Velvety Cashew Saffron Gravy with Foodphenic Shahi Garam Masala

⏱️ Prep: 15 Mins • 🔥 Cook: 30 Mins • 🍽️ Serves: 4 People • By Foodphenic Editorial Team
RECIPE SPICES

Spices You'll Need

Authentic single-origin spices stone-ground for rich kitchen aroma

Foodphenic Aromatic Garam Masala Powder 100g
Foodphenic Aromatic Garam Masala Powder 100g 100g Sealed Jar
Original price was: ₹300.00.Current price is: ₹119.00. 60% OFF
Foodphenic Kitchen King Masala 100g
Foodphenic Kitchen King Masala 100g 100g Sealed Jar
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Foodphenic Cinnamon Powder 100g
Foodphenic Cinnamon Powder 100g 100g Sealed Jar
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Complete Recipe Bundle: ₹327.00
Royal Shahi Paneer with Foodphenic Shahi Garam Masala
Prep Time

15 Mins
Cook Time

30 Mins
Servings

4 People
Difficulty

Chef Special
🌟 Featured Foodphenic Spices:

Foodphenic Shahi Garam Masala (infused with stone-ground mace, nutmeg & green cardamom) •
Foodphenic Salem Haldi •
Foodphenic Kashmiri Mirch Powder •
Foodphenic Kasuri Methi.

Key Ingredients

  • 350g Malai Paneer: Cut into large, soft bite-sized cubes.
  • Royal Nut Paste: 15 whole cashews and 1 tbsp melon seeds (magaz), soaked in warm water for 20 mins and pureed silky smooth.
  • Aromatic Base: 2 medium white onions (boiled and puréed), 3 ripe tomatoes (blanched and pureed), 1 tbsp ginger-garlic paste.
  • Tempering & Fats: 2 tbsp pure Desi Ghee + 1 tbsp salted butter.
  • 1.5 tsp Foodphenic Shahi Garam Masala: Single-origin stone ground to keep delicate floral notes intact.
  • 1 tsp Foodphenic Kashmiri Mirch: Imparts an appetizing golden-red warmth without fiery heat.
  • 1/2 tsp Foodphenic Salem Turmeric: High-curcumin natural golden hue.
  • Finishing Elements: 1 pinch saffron strands steeped in 2 tbsp warm milk, 2 tbsp fresh heavy cream, crushed Kasuri Methi, and toasted almond slivers.

Master Chef Cooking Method

  1. The Onion Silk Puree: Heat 1 tbsp desi ghee in a heavy-bottomed kadai. Add ginger-garlic paste and the boiled onion puree. Sauté on medium-low flame for 4-5 minutes until the raw edge mellows into sweet aroma.
  2. Bloom the Golden Spices: Lower the flame. Add Foodphenic Salem Haldi and Kashmiri Mirch. Allow the spices to bloom in warm ghee for 30 seconds, unlocking rich lipid-bound pigments and fragrant essential oils.
  3. The Velvety Makhani Simmer: Pour in the pureed tomatoes and cook covered until droplets of ghee gently glisten along the perimeter. Pour in the soaked cashew-melon seed paste with 1/2 cup warm water. Stir continuously to prevent sticking.
  4. The Shahi Garam Masala Alchemy: Sprinkle in 1.5 teaspoons of Foodphenic Shahi Garam Masala and steep saffron milk. The royal blend of stone-ground green cardamom, cinnamon quills, and mace immediately elevates the gravy into a banquet centerpiece.
  5. Slide in the Paneer: Gently lower the malai paneer cubes into the bubbling velvety gravy. Simmer on low heat for 4 minutes so the paneer absorbs the aromatic curry without losing its melt-in-mouth tenderness.
  6. Garnish & Serve: Swirl in fresh cream, crush Kasuri Methi between warm palms, and crown with toasted almond slivers. Serve piping hot with garlic butter naan or fragrant jeera rice.
👨‍🍳 Why Stone-Ground Shahi Garam Masala Makes All the Difference:

Commercial masala factories pulverize whole spices in high-speed pulverizers reaching 80°C. This extreme heat evaporates delicate volatile aromatic oils like eugenol (in cloves) and terpinyl acetate (in cardamom). Foodphenic grinds whole spices at slow RPM on traditional stone chakkis under 28°C, sealing real royal fragrance inside every jar.

Chef's Spice Blooming Secret: Always sprinkle Garam Masala during the final 2 minutes of simmering and cover the pot with a tight lid. This locks in the volatile aromatics that high boiling destroys!
Build Your Custom Spice Box Select 3, 5, or 8 stone-ground spices with free express delivery.
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