Paneer Kundansel
An imperial Mughal-style paneer curry with a rich tomato and melon seed gravy.
About this dish
Paneer Kundansel is a regal dish reflecting the 'Shahjahani' style of Delhi’s Mughal cuisine, where 'Kundan' refers to the bright, golden hue of the gravy. Unlike the more common Paneer Makhani, this dish relies on a base of melon seeds (magaz) and cashew nuts rather than just cream, giving it a sophisticated, nutty depth. It was traditionally served at royal banquets, distinguished by its silken texture and the use of saffron-infused oil.
Ingredients
The Paneer
- 500g Fresh Malai Paneer, cut into 1-inch cubes
- 1/2 tsp Turmeric powder
- Ghee for shallow frying
The Kundan Gravy Base
- 3 large Tomatoes, blanched and pureed
- 50g (1/4 cup) Cashew nuts, soaked and ground to a paste
- 2 tbsp Melon seeds (Magaz), soaked and ground with cashews
- 1-inch Ginger, minced
- 2 Green chilies, slit
Aromatics and Finish
- 1/2 tsp Shahi Jeera (Caraway seeds)
- 1/2 tsp Saffron strands, soaked in 2 tbsp warm milk
- 1 tsp Degi Mirch (Kashmiri red chili powder)
- 1/2 tsp Garam masala powder
- 2 tbsp Heavy cream
- 1 tbsp Dried Fenugreek leaves (Kasuri Methi)
Method
- 1
Prepare the Paneer
Toss the paneer cubes with turmeric and a pinch of salt. Shallow fry in ghee over medium heat for 2-3 minutes just until the edges are golden; immediately soak them in warm salted water to keep them incredibly soft and porous.
- 2
Create the Nut Paste
Grind the soaked cashews and melon seeds into an ultra-fine, white paste using a little water. This paste provides the body and the 'imperial' richness characteristic of the dish.
- 3
Sauté the Aromatics
Heat 2 tablespoons of ghee in a heavy pan. Add the shahi jeera; once it crackles, add the ginger and green chilies. Sauté for a minute until the raw smell vanishes.
- 4
Cook the Tomato Base
Add the tomato puree and degi mirch. Cook on medium heat for 8-10 minutes, stirring frequently, until the moisture evaporates and the ghee starts to leave the sides of the masala.
- 5
Incorporate the Nut Paste
Lower the flame to minimum and stir in the cashew-melon seed paste. Cook for 5 minutes, adding a splash of water if it sticks. The gravy should turn a beautiful pale orange-gold.
- 6
Simmer the Gravy
Add 1 cup of water to reach a coating consistency. Bring to a gentle simmer, then add the soaked paneer cubes (drained). Simmer for 5 minutes to allow the paneer to absorb the flavors.
- 7
The Golden Finish
Crush kasuri methi between your palms and sprinkle over the curry. Add the garam masala and the saffron-milk infusion, which gives the dish its 'Kundan' (golden) glow.
- 8
Final Enrichment
Turn off the heat and swirl in the heavy cream. Let the dish sit covered for 2 minutes before serving to allow the saffron aroma to permeate the paneer.
Notes & variations
- Soaking fried paneer in warm water is the secret to the 'melt-in-mouth' texture found in Delhi restaurants.
- Melon seeds add a specific creaminess that cashews alone cannot provide.
- Do not over-fry the paneer; if it turns rubbery, it won't absorb the gravy.
- White pepper can be used instead of red chili if a paler golden color is desired.
Serve with
Best served with Garlic Naan or Roomali Roti and a side of sirka pyaz (vinegar onions).
Cook's note
For an extra royal touch, garnish with a few edible silver leaves (vark) and toasted melon seeds.