Go Back
–+ servings
Shahi Paneer | How To Make Shahi Paneer
Print Pin

Shahi Paneer | How To Make Shahi Paneer

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.
Course Main Course
Cuisine Indian
Keyword Shahi Paneer
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Author Freda Dias

Ingredients

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.