My version of Mughlai Shahi Paneer is made restaurant-style with soft cubes of paneer simmered in a rich and creamy tomato gravy. It’s perfect for special occasions thanks to the aromatic spices, nuts, saffron and lashings of cream.
Note – This recipe was first published on the 20th of April 2012. I have since updated the post with new content and pictures.
Special occasions call creamy curries and this shahi paneer fits the bill perfectly. It’s made with mild spices and the sauce is slightly sweet rather than spicy. The dish is gluten-free and vegetarian friendly, meaning it can be served to a wide range of guests at dinner parties.
I’ve made it on Diwali as part of a Diwali dinner menu and it was such a crowd-pleaser!
Research tells me that the classic recipe for shahi paneer in Moghul times was prepared without any tomatoes and so had a white gravy. Often, mawa (milk solids) was sometimes added. Restaurant-style versions these days are prepared with a yellow-orange gravy using a tomato sauce base. It’s this version that I generally prepare – I find the tomato cuts through the intense creaminess.
Ingredients notes
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Paneer – my preference is using store-bought paneer as it has a firm texture but homemade paneer definitely works too.
Fresh cream – I use fresh double cream (double cream in the US) but you can use whichever fat percentage cream you have available.
Onion, garlic, ginger, green chili – use fresh for the best flavour.
Tomato puree – my preferred option is to use crushed tinned tomatoes or passata as they have a deep red colour. Fresh tomatoes work too, but they don’t make as thick of a gravy.
Indian spices: turmeric powder, kasoori methi (kasuri methi)
Whole spices for the masala: bay leaf, cinnamon stick, green cardamom (sub. with cardamom powder), black cardamom, cumin seeds, melon seeds, black pepper powder, mace, anise, nutmeg, dried red chillies
Raisins – optional but lends sweetness. Do not use very dark raisins as they will effect the colour of the gravy.
Saffron strands – steeped in a few spoons of warm milk to bring out the colour.
Kewra Water aka pandan extract – (optional). This is Indian floral water and a favourite in Mughal cooking. It has a floral perfume and adds wonderful flavour. Only a small amount is needed.
Oil – I have used olive oil but you can use any neutral cooking oil.
Garnish
Fresh coriander leaves
I have also used pistachio slivers, saffron strands and dried rose petals for photographic purposes.
Serving Suggestion
Shahi Paneer is usually eaten with naan and jeera rice .
I serve it with my restaurant style garlic naan or sometimes peshwari naan .
For a complete North-Indian thali, go for daal makhani , bombay potatoes , coconut milk pulao , naan and gulab jamun
Storage
Allow to cool to room temperature before storing in an airtight container.
Keep in the fridge for up to 2-3 days. Reheat on the stove or in the microwave with a splash of water or milk if the gravy has thickened.
You can also freeze the curry for 1 month. Thaw at room temperature or in the fridge overnight. The texture of the paneer may become more crumbly upon thawing.
Other Paneer Recipes
- Amritsari Paneer Bhurji
- Paneer Makhani
- Paneer Kali Mirch
- Palak Paneer
- Paneer Tikka Masala
- Niramish Paneer
- Panch Phoran Paneer
- Paneer Tikka Biryani
- Matar Paneer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Shahi Paneer
Equipment
- 1 pan
- 1 Food processor
Ingredients
- 500 grams paneer cubed
- 1 large onion
- 200 grams tomato puree
- 50 grams cashew nuts
- 10 grams raisins
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chillies optional
- 100 ml cream
- ½ tsp turmeric powder
- 7-8 saffron threads
- 30 ml milk
- salt
- 5 tablespoon oil
- pinch kasoori methi dry fenugreek leaves
- 1 tablespoon kewra water
Masala Blend
- 1 bayleaf dried
- 1 teaspoon cardamom seeds
- 3 cloves
- 1 inch cinnamon
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- ½ teaspoon mace javantri
- 1 small star Anise
- ½ teaspoon nutmeg powder
- 2 red chillies dried
- 6 black pepper corns
- 1 tablespoon melon seeds
Garnish
- 3 tablsepoon coriander chopped
- 2 tablespoon cream
Instructions
- Roast all the masala blend ingredients on a low heat. Let it cool then grind into a very fine powder. 1 bayleaf, 1 teaspoon cardamom seeds, 3 cloves, 1 inch cinnamon, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/2 teaspoon mace, 1 small star Anise, 1/2 teaspoon nutmeg powder, 2 red chillies, 6 black pepper corns, 1 tablespoon melon seeds
- Place paneer cubes in salted boiling water for 10-15 minutes. 500 grams paneer
- Soak cashew nuts and raisins in warm water for 10-15 minutes. 50 grams cashew nuts
- Soak saffron strands in warm milk. 7-8 saffron threads, 30 ml milk
- Boil onion in small amount of water, let it cool and grind into a fine paste. (Boiling the onion is optional)
- Remove paneer from water and pat dry with kitchen paper towel.
- Grind cashew nuts and raisins into a fine paste adding little water. 10 grams raisins
- Heat oil in a heavy bottom pan and shallow fry paneer till light golden brown. Remove and leave it a side. 5 tablespoon oil
- In the same oil fry the onion paste till pink, add chilli, ginger-garlic paste and cook further 3-4 minutes. 1 large onion, 1 tablespoon ginger, 1 tablespoon garlic, 2 green chillies
- Now add turmeric powder with ground masala. Cook mixture on a low heat for 1-2 minutes. 1/2 tsp turmeric powder
- Add tomato puree and kasoori methi, cook further 2-3 minutes. 200 grams tomato puree, pinch kasoori methi, salt
- Add cashew nuts and raisin paste with salt. Add paneer with half cup of warm water.
- Let it cook till you can see oil on the surface.
- Add cream and saffron milk. Mix well and cook 2-3 minutes. 100 ml cream
- Turn of the heat, add kewra water. Garnish with cream and coriander leaves. 3 tablsepoon coriander, 2 tablespoon cream, 1 tablespoon kewra water
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Shahi Paneer
Equipment
- 1 pan
- 1 Food processor
Ingredients
- 500 grams paneer cubed
- 1 large onion
- 200 grams tomato puree
- 50 grams cashew nuts
- 10 grams raisins
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 2 green chillies optional
- 100 ml cream
- ½ tsp turmeric powder
- 7-8 saffron threads
- 30 ml milk
- salt
- 5 tablespoon oil
- pinch kasoori methi dry fenugreek leaves
- 1 tablespoon kewra water
Masala Blend
- 1 bayleaf dried
- 1 teaspoon cardamom seeds
- 3 cloves
- 1 inch cinnamon
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- ½ teaspoon mace javantri
- 1 small star Anise
- ½ teaspoon nutmeg powder
- 2 red chillies dried
- 6 black pepper corns
- 1 tablespoon melon seeds
Garnish
- 3 tablsepoon coriander chopped
- 2 tablespoon cream
Instructions
- Roast all the masala blend ingredients on a low heat. Let it cool then grind into a very fine powder. 1 bayleaf, 1 teaspoon cardamom seeds, 3 cloves, 1 inch cinnamon, 1 teaspoon cumin seeds, 1 tablespoon coriander seeds, 1/2 teaspoon mace, 1 small star Anise, 1/2 teaspoon nutmeg powder, 2 red chillies, 6 black pepper corns, 1 tablespoon melon seeds
- Place paneer cubes in salted boiling water for 10-15 minutes. 500 grams paneer
- Soak cashew nuts and raisins in warm water for 10-15 minutes. 50 grams cashew nuts
- Soak saffron strands in warm milk. 7-8 saffron threads, 30 ml milk
- Boil onion in small amount of water, let it cool and grind into a fine paste. (Boiling the onion is optional)
- Remove paneer from water and pat dry with kitchen paper towel.
- Grind cashew nuts and raisins into a fine paste adding little water. 10 grams raisins
- Heat oil in a heavy bottom pan and shallow fry paneer till light golden brown. Remove and leave it a side. 5 tablespoon oil
- In the same oil fry the onion paste till pink, add chilli, ginger-garlic paste and cook further 3-4 minutes. 1 large onion, 1 tablespoon ginger, 1 tablespoon garlic, 2 green chillies
- Now add turmeric powder with ground masala. Cook mixture on a low heat for 1-2 minutes. 1/2 tsp turmeric powder
- Add tomato puree and kasoori methi, cook further 2-3 minutes. 200 grams tomato puree, pinch kasoori methi, salt
- Add cashew nuts and raisin paste with salt. Add paneer with half cup of warm water.
- Let it cook till you can see oil on the surface.
- Add cream and saffron milk. Mix well and cook 2-3 minutes. 100 ml cream
- Turn of the heat, add kewra water. Garnish with cream and coriander leaves. 3 tablsepoon coriander, 2 tablespoon cream, 1 tablespoon kewra water
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Instant Kalakand is made with just 2 main ingredients – ricotta cheese and condensed milk . Kalakand is a popular Indian dessert traditionally made with milk and sugar. Follow this easy kalakand recipe for the festive season.
Includes stove top and microwave kalakand method.
- What is Kalakand?
- Why you will love this recipe
- Ingredients
- How to make Instant Kalakand – stovetop and microwave
- Tips for the perfect recipe
- Storage
- Other Indian Sweets
What is Kalakand?
Kalakand is a delicious Indian milk sweet that has a soft set finish. This creamy dessert originates from Alwar, a city in Rajasthan, India and so is also known as Alwar Kalakand or Ajmeri Kalakand .
It is sometimes described as a creamy milk fudge although has a different mouth texture. This delicate grainy texture is much like other Indian desserts: milk burfi (Indian fudge), doodh peda and besan ladoo.
The traditional recipe is prepared by splitting or coagulating milk using an acidic agent such as lemon juice or vinegar. This produces paneer or chhena to which sugar is added. This mixture is then reduced until moisture evaporates, is left to set before being cut into squares.
Homemade kalakand recipes are usually made from either fresh paneer or chena, ricotta cheese or milk powder. By using milk powder, the recipe becomes Kalakand Barfi rather than the original kalakand.
Instant Kalakand , which is mostly prepared in Indian homes, is made with ricotta which reduces the cooking time. The end result is just like the traditional method but with less time taken.
This instant ricotta cheese kalakand is the perfect treat during Indian festivals like holi, Janmasthmi, Raksha Bandhan and Diwali.
I make it a lot of times for festivals and it is a guaranteed instant hit and the best part is that it is so simple to make!
Note that Indian milk cake and kalakand are two different recipes even though the names are used interchangeably. Indian milk cake is prepared with milk sugar and ghee and has a light brown colour with a darker brown centre. Kalakand remains white.
Why you will love this recipe
2 main ingredients plus flavourings and garnish
Cook time less than 20 minutes
Vegetarian and gluten free
Egg-free Dessert Recipe
Perfect mithai box gifting option for friends and family
Quick and easy Indian sweet, perfect for Indian festivals like Diwali, Holi, Janmashtami, Ganesh Chaturthi, Navratri, Raksha Bandhan , Ramadan and Eid .
Ingredients
Full measurements can be found in the recipe card below where you can leave a star rating.
Both ingredients are easily available from local grocery stores. For plain kalakand, you only need 3 ingredients.
Ricotta Cheese – the main ingredient. If using store-bought ricotta cheese, ensure to use whole milk ricotta cheese for the best results. Whole-milk ricotta is a creamy Italian cheese with similarity to homemade paneer.
Substitute – follow this homemade paneer recipe (paneer is also known as Indian cottage cheese)
Sweet condensed milk – use full fat condensed milk.
To make your own sweet condensed milk – slowly reduce 2 cups whole milk with 1/4 cup sugar (makes 1/4 cup condensed milk) until you reach a condensed milk consistency.
Green cardamom powder – powdered cardamom
Optional:
Saffron threads
Chopped nuts – omit if preparing nut-free
Rose petals
Variations:
Mango Kalakand – add mango pulp to the mixture – will require more cooking time as mango pulp has moisture
Chocolate Kalakand – add cocoa powder to the kalakand mixture
Rose essence, rose water or rose syrup (for pink kalakand)
Chocolate and Rose Kalakand
Beetroot Kalakand
Pumpkin Kalakand
How to make Instant Kalakand – stovetop and microwave
You can use a microwave or stovetop to make the best kalakand in a few simple steps
Stovetop
In a heavy bottomed pan, add the ricotta cheese and condensed milk and cook on a low flame.
The mixture will appear runny, do not be tempted to up the heat. Slowly, you will see that the mixture thickens and becomes grainy.
Cook until the ricotta cheese mix leaves the sides of the pan. This took me 15 minutes but may be different based on the ricotta cheese that you use.
Add a teaspoon cardamom powder and mix.
Transfer the mixture to a square or rectangle dish that is lined with parchment paper and press down to get an even layer.
Allow to cool to room temperature and then place in the fridge for an hour or two to set.
Cut using a sharp knife – you may have to clean the knife in between slicing to prevent sticking.
For the Microwave Method:
Grease a microwave proof bowl with a little ghee. I always use big bowl to allow for easy stirring and prevent the mixture boiling over.
Add the ricotta cheese and condensed milk.
Blend smooth with the help of a whisk.
Microwave for 5 minutes on HIGH. Keep an eye in between on the mixture in case it begins to boil over.
After 5 minutes, remove bowl from the microwave, give the mixture a good stir and place it back for another 5 minutes. In between you can pause the M/W and give it a stir.
After 10 minutes, the mixture will appear thick and grainy, add saffron threads into the cheese mixture and cook further 5 minutes if it is still soft. At this stage you can checking every one or two minutes and stir the mixture.
Kalakand should be done after 15-17 minutes, texture should be grainy but with little moisture.
Transfer the mixture into a greased plate, sprinkle the chopped nuts on top and press down slightly with the back of a spoon.
Let it cool to room temperature, then leave it in the refrigerate for about an hour or so.
Cut kalakand with knife into your preferred shape.
Other Indian dessert recipes prepared in the microwave: Microwave Mawa Peda , Chai Peda and Indian Date Rolls .
Other quick recipes in the microwave when I do not have much time is Paneer Tikka Masala , homemade mawa khoya (milk solids)
Tips for the perfect recipe
The thickness of the pan is important to prevent burning. Make sure to keep scraping the sides and bottom of the pan and use a silicone spatula to prevent scratches if using a non stick pan.
Do not increase the heat any higher than medium-low heat. High or even medium heat is enough for the ricotta mix to burn.
The texture of kalakand is soft yet has a granular consistency. Do not overcook the mixture as it will dry out when the kalakand is set. Remove from the heat whilst it is still soft.
Storage
Place in an air-tight container and keep at room temperature for up to 2-3 days.
If you live in a hot place, you may want to keep yours in the fridge however make sure to serve at room temperature.
If storing in the fridge, the kalakand will last around 7 days.
Other Indian Sweets
Gulab Jamun (with khoya)
Besan Burfi
Ras Malai
Easy Indian Dessert Recipes for Dinner Parties
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Instant Kalakand with Ricotta Cheese
Equipment
- 1 heavy bottomed pan
- 1 Spatula
Ingredients
- 500 gram ricotta cheese
- 397 gram condensed milk
- 1 tespoon cardamom powder
Garnish
- 1 teaspoon nuts
Instructions
- In a heavy bottomed pan, add the ricotta cheese and condensed milk 500 gram ricotta cheese, 397 gram condensed milk
- Mix well and cook on a low flame
- In about 5-10 minutes, the mixture will appear to thicken, add the cardamom powder 1 tespoon cardamom powder
- Mix well and continue to cook until the mixture leaves the sides of the pan
- Transfer the mixture into a greased tray, press down firmly and optionally garnish with slivered nuts 1 teaspoon nuts
- Allow to cool to room temperature before placing in the fridge for an hour to set
- Cut into squares and serve at room temperature
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe was posted on our blog on the 12th of August 2012 since I have updated the post with new content and pictures.
