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.
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.
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.
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.
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.
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.
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.
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.
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.
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!
Main Dish: Steamed rice, jeera rice, or plain parathas/naan
Side Dish: Raita, kachumber salad, dal tadka