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