Shahi Paneer with Green Onion Paratha is a royal North Indian meal combining a rich, creamy Mughlai-style paneer curry with flavourful whole-wheat parathas stuffed with spring onions and spices. Together, they make a wholesome, indulgent, and satisfying festive meal.
This combo brings together two classics — the luxurious Shahi Paneer and the rustic yet nutritious Green Onion Paratha.
This duo makes for a comforting yet indulgent lunch or dinner, suitable for weekends, parties, or festive spreads. It provides protein, fibre, and a good balance of carbs and healthy fats, making it both delicious and nourishing.
Prepare Paratha Dough
Mix flour and salt. Add water gradually to make a soft dough. Rest for 20 minutes.
Make Shahi Paneer Gravy Base
Heat oil + 1 tbsp butter. Sauté onions, ginger, garlic, and green chilli until golden. Add tomatoes and cook until soft. Blend with soaked cashews into a smooth paste.
Cook Shahi Paneer
In 1 tbsp butter, add turmeric, coriander, and chilli powder. Stir, then add paste. Cook until oil separates. Add milk, cream, salt, and garam masala. Simmer 5 minutes. Add paneer cubes, cook 3–4 minutes. Finish with cardamom powder & coriander.
Prepare Paratha Filling
Mix spring onions, chilli, ginger, coriander, salt, pepper, and garam masala.
Assemble & Cook Parathas
Divide dough into balls. Roll one, place filling, seal edges, roll again into a disc. Cook on a hot tawa with ghee/oil until golden spots appear on both sides.
Serve Meal
Serve hot Shahi Paneer with freshly made Green Onion Parathas. Garnish curry with cream swirls and coriander. Add sliced onions and lemon wedges on the side.
Yes, tofu works well, especially for vegan versions (replace cream with cashew paste).
Yes, substitute with almonds or melon seeds.
Yes, half-cook and stack them. Reheat on tawa before serving.
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