Mughlai Cuisine
Indian
Paneer dish
Intermediate
For 4 people

Royal Reshmi Shahzadi Paneer


Reshmi Shahzadi Paneer is a sumptuous Mughlai delicacy featuring succulent paneer and potato koftas, generously stuffed with crunchy cashews and sweet raisins. The koftas are fried until golden, then gently simmered in a creamy, aromatic tomato and cashew gravy, spiced with warming garam masala. Enriched with a dollop of fresh cream, this royal dish is fit for a king. While it involves a few steps, the rich, luxurious result is well worth the effort.

Ingredients

  • For Onion-Cashew-Green Chilli Paste:

  • Onions (roughly chopped)

    2 medium
  • Cashews

    8 to 10
  • Green chillies

    2 to 3
  • For Kofta Mixture:

  • Paneer (grated)

    250 g
  • Potatoes (boiled, peeled, mashed)

    2 medium
  • Green chillies (finely chopped)

    2 to 3
  • Fresh coriander leaves (chopped)

    2 tbsp
  • Salt

    1 tsp
  • Sunrise Jeera Powder

    1 tsp
  • Sunrise Dhania Powder

    1 tsp
  • Sunrise Garam Masala Powder

    1 tsp
  • Sunrise Kali Mirch Powder

    1/2 tsp
  • Maida

    2 tbsp + more for coating
  • Cashews (whole)

    20
  • Raisins

    20
  • For Frying Koftas:

  • Refined oil

    500 mL
  • For Gravy:

  • Ghee

    2 tbsp
  • Cinnamon stick

    1 inch piece
  • Green cardamom

    3 to 4
  • Cloves

    3 to 4
  • Ginger paste

    1 tsp
  • Garlic paste

    1 tsp
  • Salt

    1 1/2 tsp or to taste
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Sunrise Haldi Powder

    1/2 tsp
  • Sunrise Jeera Powder

    1 tsp
  • Sunrise Dhania Powder

    1 tbsp
  • Curd (beaten)

    1/2 cup
  • Water

    1/4 cup
  • Fresh cream (for garnish)

    2 tbsp

Sunrise tip: For extra crisp koftas, add a tablespoon of rice flour or cornflour to the maida used for coating them. This absorbs excess moisture and creates a crunchier crust.

 

Steps

Step 1: Prepare the Onion-Cashew-Green Chilli Paste

Time: 5 minutes

Boil the green chillies in water for 2-3 minutes until slightly softened. Drain, cool slightly, then blend into a smooth paste with roughly chopped onions and cashews.

 

Step 2: Mix the Kofta Ingredients

Time: 10 minutes

In a large bowl, combine the grated paneer, mashed potatoes, finely chopped green chillies, chopped coriander leaves, salt, Sunrise Jeera Powder, Sunrise Dhania Powder, Sunrise Garam Masala Powder, Sunrise Kali Mirch Powder, and 2 tbsp maida. Mix well until everything is evenly incorporated into a soft dough.

 

Step 3: Shape and Stuff the Koftas

Time: 15 minutes

Pinch off lime-sized portions of the paneer mixture and roll into smooth balls between your palms. Flatten each ball slightly, place a cashew and raisin in the centre, then seal and roll again to encase the nuts. Repeat until all the mixture is used up. Put the extra maida in a shallow plate and roll each kofta in it to coat evenly. Place on a tray.

 

Step 4: Fry the Koftas

Time: 10 minutes

Heat the oil in a kadai or deep pan. Once hot, gently slide in the koftas in batches, without overcrowding. Fry on medium heat, turning occasionally, until the koftas are golden brown all over. Remove with a slotted spoon and drain on paper towels.

 

Step 5: Prepare the Gravy Base

Time: 8 minutes

Heat ghee in a large pan. Add the cinnamon, cardamom and cloves. Sauté for a few seconds until fragrant. Now add the prepared onion-cashew-green chilli paste along with ginger paste, garlic paste and salt. Cook on medium heat, stirring often, until the paste thickens and ghee starts to separate on the sides.

 

Step 6: Add Spices and Simmer

Time: 5 minutes

Reduce the heat and add Sunrise Kashmiri Mirch Powder, Sunrise Haldi Powder, Sunrise Jeera Powder, and Sunrise Dhania Powder. Mix well and fry for 1-2 minutes until the spices are cooked and the oil separates further. Pour in the beaten curd and water. Stir briskly and simmer for 2-3 minutes.

 

Step 7: Add Koftas and Finish the Dish

Time: 7 minutes

Gently place the fried koftas in the simmering gravy. Spoon the gravy over them and cook on low heat for 4-5 minutes, until the koftas are heated through and have absorbed some of the gravy. Avoid stirring too much or the koftas may break. Check seasoning and add more salt if needed.

 

Step 8: Garnish and Serve

Transfer the Reshmi Shahzadi Paneer to a serving dish. Drizzle fresh cream on top. Serve hot with steamed basmati rice or fresh butter naan. Enjoy the royal flavours!

 

Goes Best With

  • Main Dish: Steamed rice, jeera rice, or plain parathas/naan

  • Side Dish: Raita, kachumber salad, dal tadka