S ome meals you plan.
Others… you just stumble into, hungry and a little tired, but craving something more than
the ordinary.
It was one of those weekday evenings — the kind that start in chaos and end in quiet. Deadlines, emails, errands, the works. But instead of ordering out or reheating leftovers, I decided to reward myself. Not with something fast. But with something royal.
Shahi Paneer — or, as I like to call it, my midweek indulgence.
Creamy, mellow, rich with cashews and saffron, and just enough spice to feel alive again. This wasn’t just comfort food. It was luxury in a bowl. And thanks to Aram Sei’s cold-pressed groundnut oil, it tasted even better than I remembered from the last family wedding I had it at.
Why this oil? Because for gravies this delicate — where nuts, dairy, and spices need to shine without competing — you need an oil that supports, not dominates. Aram Sei’s groundnut oil brings balance. Warmth. Body. And that faint, earthy aroma that whispers home cooking — but with a touch of class.
Shahi Paneer (or Chicken/Mutton)
Made with Aram Sei Cold-Pressed Groundnut Oil
Serves: 2 – 3
For the base:
- Onion: 1 large, sliced
- Ginger-garlic paste: 1 tbsp
- Cashews: 10–12
- Almonds: 6–8 (optional, soaked & peeled)
- Yogurt: 2 tbsp (whisked)
- Cream: 3 tbsp
- Milk: ¼ cup (optional, to adjust consistency)
- Saffron: a pinch, soaked in warm milk
- Honey or sugar: ½ tsp (adjust to taste)
For the protein:
- Paneer: 200g (cubed)/Chicken/Mutton: 300g (boneless or bone-in, pre-cooked)
Spices:
- Turmeric powder: ¼ tsp
- Coriander powder: 1 tsp
- Garam masala: ½ tsp
- Whole spices: 2 green cardamom, 1 small cinnamon stick, 2 cloves
- Aram Sei cold-pressed groundnut oil: 2–3 tbsp
- Salt: to taste
Method: The Weeknight Luxury Ritual
- If using chicken/mutton, marinate with a little salt, turmeric, and yogurt, and cook it ahead until tender. For paneer, you can lightly pan-sear the cubes if you like them golden.
- Heat Aram Sei’s cold-pressed groundnut oil in a deep pan. Add the whole spices — let them bloom gently.
- Add sliced onions and sauté until translucent. Then add the ginger-garlic paste and cook until aromatic.
- In a small blender, grind the soaked cashews and almonds into a fine paste. Add to the pan. Sauté well until the paste thickens and begins to leave the sides.
- Add turmeric and coriander powder, stir to coat the masala.
- Turn the heat low and add the whisked yogurt, stirring continuously so it doesn’t curdle.
- Add the saffron milk and a splash of water or plain milk to loosen the gravy.
- Gently stir in the paneer (or cooked chicken/mutton). Simmer for 5–7 minutes to let all the flavors meld.
- Finish with cream, honey/sugar, and a sprinkle of garam masala. Stir and remove from heat.
- Garnish with fresh coriander and, if you’re feeling fancy, a silver of almond or saffron strand on top.
Why Aram Sei’s Groundnut Oil Makes This Dish Truly Shahi
You might think a dish this creamy doesn’t need a flavorful oil. But the foundation of shahi gravies is balance — and that’s what cold-pressed groundnut oil delivers. It handles high heat, deepens the flavor of nuts and spices, and carries richness without being greasy.
Unlike refined oils, Aram Sei’s oil is:
- Stone-extracted for purity
- Unrefined and chemical-free
- Rich in natural antioxidants
- Fragrant without being overpowering
It’s exactly what a dish with royal roots deserves — and exactly what your weeknight needs, if you’re ready to treat yourself.
That night, as I dipped my naan into the thick, golden gravy, I smiled. Not because it was fancy. But because I made something beautiful for myself — patiently, with intention.
Turns out, even a Wednesday can taste like celebration.
You just need the right oil… and the right reason.
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