Shahi Paneer | How To Make Shahi Paneer

Step-by-step recipe with pictures to make restaurant-style, Shahi Paneer Gravy, a luxuriously rich and decadent North Indian paneer curry.

With all its royal decadence, shahi paneer is most certainly apt for a King’s meal. But you don’t really have to be a King to enjoy shahi paneer. You can do so right in the comfort of your home by following this easy shahi paneer recipe that delivers results just like the restaurant ones.

Okay, I’m going to be a little boastful and say it is much better than the restaurant ones, at least the ones served here in the US. Everything tastes the same!

Paneer is known as cottage cheese in English. You guys know I love paneer. When it comes to dining outside, paneer tops my list amongst the vegetarian dishes.

It is also very common to spot paneer dishes for parties and wedding buffets. And more often than not kadai paneer | karahi paneer, palak paneer, paneer makhani | paneer butter masala, paneer tikka masala or shahi paneer masala are most certainly present. They are absolute party favorites.

WHAT IS SHAHI PANEER?

Shahi Paneer is a very rich and decadent, North Indian paneer curry. Cubes of paneer (Indian Cottage cheese) are simmered in a creamy, nutty and luscious onion-tomato curry, with mild and sweet undertones of whole spices and floral notes of saffron. Shahi paneer is thus Shahi, which simply means Royal in Hindi.

HOW TO MAKE SHAHI PANEER?

Let me walk you through a gist of the recipe. It may seem like a lot of ingredients, but believe me, most of them are pantry staples.

It all starts with working on an onion-tomato-cashew nut and almond mixture seasoned with whole and powdered spices, all of which is ground and strained into a silky smooth masala paste. The nuts lend the required thickness and creaminess in this shahi paneer recipe.

An important tip I’d like to share here is that do not skip straining the paste. Strain twice if you must!

Next, you cook down this paste, season with kasoori methi and garam masala.

Some water/milk goes in next to adjust the consistency, add the paneer cubes and finish off with some butter, cream and my favorite part of this recipe- saffron infused milk!

That final touch really makes this dish -“Shahi”! The sweet and exotic aroma of saffron elevates this dish, I highly suggest using it, but of course, you can omit if you wish to.

This shahi paneer recipe is pretty mild, even kids will enjoy this dish! If you like a spicy shahi paneer, add more chilli powder/cayenne pepper or some green chillies.

For Jain Shahi Paneer i.e shahi paneer without onion and garlic, simply skip the onions and garlic as I did in this paneer butter masala. It will not make much of a difference.

So with these simple steps, you can easily make this restaurant-worthy shahi paneer at home. You do not need any special shahi paneer masala powder or any other specific ingredient to make this dish. Just regular Indian spices, and if you do cook Indian food I’m sure you already have them in your pantry.

ENJOYED THIS EASY SHAHI PANEER RECIPE, HERE ARE SOME MORE TOP PANEER RECIPES | PANEER GRAVY RECIPES THAT YOU MAY LIKE

• Paneer butter masala | Paneer Makhani (No-no garlic recipe)
• Methi matar malai paneer
• Matar paneer | Mutter paneer
• Palak paneer
• Paneer Malai kofta curry (white paneer curry)

STEP BY STEP INSTRUCTIONS TO MAKE RESTAURANT STYLE SHAHI PANEER | PUNJABI SHAHI PANEER

1.Heat oil in a skillet, add in shahi jeera, dried red chillies, and whole spices. Sauté on low heat until spices turn fragrant.

2.Add minced ginger and garlic, sauté until fragrant.

3.Add in sliced onions, sauté until translucent.

4.Add cashew nuts and almonds, sauté another few seconds.

5.Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.

6.Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.

7.Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.

8.Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, sauté for few seconds.

9.Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.

10.Add garam masala, kasoori methi and sugar. Mix well and sauté another 30 seconds.

11.Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.

12.Add paneer cubes, mix and let it simmer covered for 2 minutes.

13.Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.

14.Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.

NOTE

For shahi paneer without cream, skip the heavy cream/malai, and use more milk instead.

HOW TO MAKE SHAHI PANEER?

Shahi Paneer | How To Make Shahi Paneer

Freda Dias

Shahi Paneer is a very rich and decadent, North Indian curry. Cubes of paneer (Indian Cottage cheese) are simmered in a creamy, nutty and luscious onion-tomato curry, with mild and sweet undertones of whole spices and floral notes of saffron. Shahi paneer is thus Shahi, which simply means Royal in Hindi.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Main Course

Cuisine Indian

Servings 4 people

Ingredients

  

1x2x3x

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml 

For the ground masala paste

• Whole spices (1/2 inch cinnamon, 2-3 cloves, 2-3 green cardamom, 3-4 peppercorns, 1 blade of mace)
• 1/2 tsp shahi jeera
• 2 Kashmiri red chillies, broken into half
• 4 large garlic cloves, coarsely chopped
• 1/2 inch ginger, skin peeled and coarsely chopped
• 6-7 cashew nuts
• 6-7 almonds, blanched and skin peeled
• 1 medium onion, sliced, about 1 & 1/2 cup
• 3 tomatoes on vine, about 2 & 1/4 cup roughly chopped tomatoes
• 1/2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
• 1/4 tsp turmeric powder
• 1 tbsp coriander powder
• 1/2 tsp cumin powder
• Salt, to taste
• 1 tbsp oil

For the final curry

• 200 grams paneer (Indian cottage cheese) cut into cubes
• 1 bay leaf
• 1-2 green chillies slit lengthwise
• 1 tsp dry roasted and crushed kasuri methi, dried fenugreek leaves
• 1/4 tsp garam masala
• 1 tsp sugar, to balance the tartness of the tomatoes
• 1/2 cup water/milk
• 1/4 cup heavy cream/malai
• 3 tbsp butter
• 1 tbsp oil
• 7-10 strands of saffron, soaked in 1 tbsp of warm milk for 10-15 minutes
• Cilantro/coriander leaves, as required, for garnish

Instructions

 

• Heat oil in a skillet, add in shahi jeera, dried red chillies and, whole spices. Sauté on low heat until spices turn fragrant.
• Add minced ginger and garlic, sauté until fragrant.
• Add in sliced onions, sauté until translucent.
• Add cashew nuts and almonds, sauté another few seconds.
• Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.
• Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.
• Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.
• Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, saute for few seconds.
• Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.
• Add garam masala, kasoori methi, and sugar. Mix well and saute another 30 seconds.
• Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.
• Add paneer cubes, mix and let it simmer covered for 2 minutes.
• Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.
• Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.

Notes

For shahi paneer without cream, skip the heavy cream/malai, and use more milk instead.

Keyword Shahi Paneer

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I hope you enjoyed this easy shahi paneer, a delicious Mughlai paneer recipe. I’ll see you soon with a new post!

Have a beautiful week ahead!

Regards,

Freda