A Mughal-era gravy of cashew, almond, and onion — slow-cooked with whole spices and enriched with cream into a pale, voluptuous sauce of exceptional depth. Neither as robust as a korma nor as direct as a makhani, the shahi gravy occupies its own regal register. Complex, aromatic, unforgettable.

Key Highlights

Cashew & almond paste · Brown onion · Cream · Whole spices · Kewra water

Serving Suggestion

Add paneer, vegetables, or malai kofta; serve with naan or aromatic pulao