Shahi Paneer (+Video)

Shahi Paneer

Here is our recipe for authentic Restaurant style shahi paneer described in a simple and easy way. Shahi paneer has its roots from the creamy delicacy of Mughlai Cuisine. The dish is very rich, as its gravy is prepared from cashew nuts, cream, onions and tomatoes, spices along with cubes of paneer as the center of attraction.

Smooth, silky velvety gravy along with the sweetness of cashew nut paste, tanginess of tomatoes, and thick base provided by onions along with the paneer soaked in juices and spices, really tastes heavenly.

Ingredients Needed for Shahi Paneer

For the detailed list of ingredients with exact measurements please check the printable recipe card below.

• Paneer: Fresh homemade or store-bought paneer cut in cubes or triangles.
• Tomato, Onion, Garlic, Ginger, and Green chili: These aromatics are going to make the base of our velvety creamy gravy. Tomatoes will add tanginess, onions will give the gravy mild sweetness plus base and ginger garlic for flavors.
• Whole spices: A few whole spices like cinnamon, bay leaves, green and black cardamom.
• Spices: Turmeric, Kashmiri red chili, coriander powder, garam masala, red chili powder, and salt.
• Milk and Milk cream: To add richness to the gravy.
• Cashewnuts: For creamy velvety texture and mild sweetness.
• Butter: Another ingredient to make rich and creamy shahi paneer.
• Oil: Needs to be added with butter.
• Kasuri methi: For flavors.

How to make Shahi Paneer

For the detailed instructions to make this recipe please check the printable recipe card below.

Make Tomato Onion Gravy Base

Heat 2 tablespoons of butter and 2 tablespoons of oil in a pan or wok. Stir and add cumin seeds, whole spices and stir for a minute.

Now add garlic, ginger, and onions. Cook for a minute. Finally, add tomatoes and green chilies. Cook covered until tomatoes are soft for about 10-12 minutes. Cool the mixture and grind it to make a smooth paste.

Make Cashew Paste

Presoak the cashew nuts in a quarter cup of hot water for 2 hours. Now blend them using milk cream and milk along with any soaked water that has left with cashews.

Make Shahi Paneer

Into the same wok/pan add remaining butter and oil. Stir and add Kashmiri red chili powder and kasuri methi.

Stir for a minute and then strain the tomato puree in it. Extract all the juices and flavors of the tomato onions by adding some water.

Now add all the spices powder and salt. Stir and add the cashew paste. Mix well and add a cup of water or as required by your desired consistency.

Cook on low heat for 15 minutes with occasional stirring until desired consistency of the gravy is achieved. Remove from heat and serve hot with naan bread and garnished with cream.

Pro Tips/FAQs

Why my paneer becomes hard in the gravy?

To ensure the paneer pieces stay fresh and soft make sure to add the paneer cubes in the gravy only in the end and cook for 2 minutes only. What I like to do is add the paneer cubes in the shahi gravy and turn off the heat, I would then reheat it for 2 minutes whenever e are ready to serve. The more you cook the paneer the harder it becomes.

Another tip is to keep the paneer pieces soaked in warm water before adding them in to the gravy.

Is straining the tomato onion base neccessary ?

Straining ensures that the gravy is silky velvety smooth without any fibers or skins from tomatoes onions and whole spices. The end result would be a beautiful restaurant-style gravy that everyone would want to lick until the last bite.

How to store the shahi paneer?

Store the leftovers in refrigerator. It stays well for a couple of days. Reheat before serving again.

Tips to make perfect cashew paste?

To make the perfect cashew cream paste make sure to presoak the cashews in hot water. While grinding the cashews with milk cream and milk it might be difficult to make paste if the weather is cold, use some hot water and it will help to make a smooth paste.

Any other tips or suggestions

Make sure to cook the gravy on low heat as the cashew nuts in the gravy may stick at the bottom of the pan and burn. Do not forget to stir occasionally.

Like Shahi Paner, try these recipes..

• Shahi Tukda
• Quick Paneer Biryani
• Paneer Butter Masala
• Matar Paneer
• Chilly Paneer

Looking for more such recipes to get some ideas for your snacking? Do not miss my Peshwari Chole, Tawa Chole, Amritsari Chole, and the best ones’Chole Masala

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

Recipe card

Shahi Paneer

Sapana Behl

Shahi paneer is a recipe from the delicious cuisine in North India. A Healthy, spicy and exotic paneer aka cottage cheese preparation made in thick gravy of milk cream, cashew nuts , tomato and onions. Shahi means Royal in Hindi and so does the dish justify it’s name.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Lunch

Cuisine Indian

Servings 4 People

Equipment

• Blender
• Saucepan
• Wok
• Spatula

Ingredients

  

1x2x3x

• 250 g paneer cut in cubes or triangles
• 2 teaspoon kashmiri red chilli powder
• 2 teaspoon kasuri methi
• 4 tablespoon butter
• 4 tablespoon oil
• 1 cup water or as required

For cahsew paste

• 1/4 cup hot water
• 1/4 cup cashew nuts
• 1/2 cup fresh milk cream
• 1/4 cup milk

For tomato onion gravy

• 4 garlic cloves
• 2 onions
• 4 tomatoes
• 2 ″ piece ginger
• 4 green chillies
• 2 bay leaves
• 2 black cardamom
• 4 green cardamom
• 1 cinnamon stick
• 1 teaspoon cumin seeds

Spices

• 1 teaspoon turmeric powder
• 2 teaspoon coriander powder
• 1 teaspoon red chilli powder
• salt to taste
• 1 teaspoon garam masala

To garnish

• 1 tablespoon milk cream

Instructions

 

Make Tomato Onion Gravy Base

• Heat 2 tablespoon of butter and 2 tablespoon of oil in a pan or wok.
• Stir and add cumin seeds, whole spices and stir for a minute.
• Now add garlic, ginger and onions. Cook for a minute.
• Finally add tomatoes and green chillies. Cook covered until tomatoes are soft for about 10-12 minutes.
• Cool the mixture and grind it to make a smooth paste.

Make Cashew Paste

• Presoak the cashewnuts in quarter cup of hot water for 2 hours.
• Now blend them using amilk cream and milk along with any soaked water that has left with cashews.

Make Shahi Paneer

• Into the same wok/pan add remaining butter and oil. Stir and add kashmri red chilli powder and kasuri methi.
• Stir for a minute and then starin the tomato puree in it. Extract all the juices and flavors of the tomato onuons by adding some water.
• Now ad dall the spices powder and salt. Stir and add the cashew paste.
• Mix well and add a cup of water or as required by your desired consistency.
• Cook on low heat for 15 minutes with occasional stirring until desired consistency of the gravy is achieved.
• Remove form heat and serve hot with naan bread and garnished with cream.

Video

Notes

Why my paneer becomes hard in the gravy?

To ensure the paneer pieces stay fresh and soft make sure to add the paneer cubes in the gravy only in the end and cook for 2 minutes only. What I like to do is add the paneer cubes in the shahi gravy and turn off the heat, I would then reheat it for 2 minutes whenever e are ready to serve. The more you cook the paneer the harder it becomes.

Another tip is to keep the paneer pieces soaked in warm water before adding them to the gravy.

Is straining the tomato-onion base necessary?

Straining ensures that the gravy is silky velvety smooth without any fibers or skins from tomatoes onions and whole spices. The end result would be a beautiful restaurant-style gravy that everyone would want to lick until the last bite.

How to store the shahi paneer?

Store the leftovers in the refrigerator. It stays well for a couple of days. Reheat before serving again.

Tips to make perfect cashew paste?

To make the perfect cashew cream paste make sure to presoak the cashews in hot water. While grinding the cashews with milk cream and milk it might be difficult to make paste if the weather is cold, use some hot water and it will help to make a smooth paste.

Any other tips or suggestions

Make sure to cook the gravy on low heat as the cashew nuts in the gravy may stick at the bottom of the pan and burn. Do not forget to stir occasionally.

Keyword how to make shahi paneer at home, restaurant style shahi paneer, shahi paneer, shahi paneer recipe

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This post was originally posted in 2013, since then I have updated the pictures and content for better engagement.

Always let me know how this recipe turned out in the comments below. I will be so excited to hear how you enjoyed your Shahi Paneer and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl