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    North Indian
    Mughlai
    Shahi Paneer
    Intermediate
    Serves 4

    Creamy Baked Shahi Paneer Delight


    A luscious twist on the regal Shahi Paneer, this baked version features melt-in-the-mouth paneer cubes in an ambrosial gravy of tomatoes, cashews, and aromatic spices. Gently baked until bubbly, the paneer soaks up the creamy sauce beautifully. Despite the rich flavours, making this oven-baked Shahi Paneer is surprisingly straightforward. Perfect for a special meal to share with loved ones.

    Ingredients

    • Refined Oil

      2 tsp

    • Ghee

      1 tsp

    • Onion (chopped)

      1

    • Bay Leaves

      2

    • Cinnamon Sticks

      2

    • Cloves

      4

    • Tomato Puree

      1 tsp

    • Sunrise Coriander Powder

      1 tsp

    • Sunrise Red Chilli Powder

      1 tsp

    • Cashews & Poppy Seeds Paste (soaked in milk for 30 minutes)

      1 tsp

    • Green Peas

      100 g

    • Roasted Cumin Seeds (powdered)

      1 tsp

    • Fresh Curd

      1 tsp

    • Fresh Cream

      1 tsp

    • Sunrise Sabji Masala

      1 tsp

    • Paneer

      500 g

    • Cheese

      100 g

    • Salt

      to taste

    Sunrise tip: For an extra-silky gravy, pass the pureed sauce through a fine-mesh sieve before pouring it over the paneer to bake. This step takes a few extra minutes but ensures a restaurant-style velvety texture.

     

    Steps

    Step 1: Saute the Onions & Tomato Puree

    Time: 8 minutes

    Heat refined oil and a dollop of ghee in a pan over medium heat.

    Add chopped onions and saute until lightly golden. Add bay leaves, cloves and cinnamon.

    Pour in the pureed tomatoes. Cook, stirring often, until the tomatoes darken and most of the liquid evaporates.

     

    Step 2: Add Spices

    Time: 3 minutes

    Stir in Sunrise Red Chilli powder and some water. Add Sunrise Coriander powder, powdered roasted cumin seeds and saute until fragrant for about 1 minute.

     

    Step 3: Cook the Gravy

    Time: 5 minutes

    Add the white paste and stir it well into a very smooth puree. Add in green peas along with some water, salt and stir well.

     

    Step 4: Season the Gravy

    Time: 4 minutes

    Cook over low heat, stirring in the curd, crushed paneer, and Sunrise Sabji Masala. Simmer for 2 minutes.

     

    Step 5: Assemble and Bake

    Time: 15 minutes

    Preheat the oven to 230°C. Grease a baking dish. Arrange the masala in a single layer.

    Add paneer cubes on top of the paneer masala, a spoon of fresh cream and sliced cheese slices.

    Cover with foil and bake for 15 minutes until bubbling.

     

    Step 6: Garnish and Serve

    Time: 2 minutes

    Drizzle the paneer with saffron-infused milk. Crush kasuri methi over the top. Garnish generously with chopped coriander. Serve piping hot.

     

    Goes Best With

    • Side Dish: Jeera rice, butter naan, tandoori roti

    • Accompaniment: Kachumber salad, sliced onions, lime wedges