Shahi paneer is a popular Indian dish consisting of soft paneer cheese and spices, simmered in rich cashew-based cream-like gravy. This recipe walks you through how to make shahi paneer in your very own kitchen. This creamy dish comes together in a breeze and is perfect for vegetarians.
Indian cuisine has become a huge hit around the world and dishes like Dal Makhani, Aloo Matar and Chana Masala are loved the world over.
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What is Shahi Paneer?
Shahi paneer is a melt in your mouth, subtle spiced paneer curry, which is an absolute delight to serve in any special occasion. This rich and delicious curry dish is made in the North India and Punjab. It's origin comes from the palaces of the Kings, Maharajas and Nawabs of India.
Shahi meals Royal and Paneer is Indian cottage cheese. So Shahi Paneer meals Luxurious Royal Recipe of Indian Cottage Cheese. Our recipe is authentic, but does not take too much time to make.
Paneer is a fresh cheese common in Indian and Pakistani cuisine. It is made by curdling fresh milk, adding acid typically lemon juice or vinegar , and then separating the solids from the liquid. Paneer is a non melting cheese and retains it's shape while cooking.
Why you will love this Shahi Paneer Recipe
- easy to make
- easy to follow detailed step-by-step instructions
- tastes amazing
- simple ingredients
- fool-proof
Ingredients
Exact measurement are listed in the recipe card.
- Paneer : I am using store brought paneer. Cut it into desired shape or cubes
- Onion, Tomato , Ginger and Garlic : Basis of of the masala sauce or shahi paneer gravy
- Whole Spices : Cumin Seeds, Bay Leaves and Cinnamon Stick
- Herbs and Spice Powders : Turmeric powder, Shahi Paneer Masala ( or garam masala powder) , Red Chilli Powder, Cardamom powder, Kasuri Methi ( dried fenugreek leaves)
- Butter or Oil for frying
- Cashews : To add rich and creamy texture
- Yogurt : To make smooth and velvety creamy sauce
- For Optional Garnish : Saffron strands, heavy cream and cilantro leaves
- Substitutions : Add plant based yogurt, cashew cream or coconut cream and tofu instead of paneer to make Vegan Shahi Paneer.
Step by Step Instructions to make Best Shahi Paneer
Preparation Steps
- Soak cashew nuts in hot water for 15-20 minutes. Cut paneer into your desired shape and soak in warm water. Whisk yogurt with water and keep aside.
- Combine onion, ginger, garlic and soaked cashews in a blender jar. Add water. Blend it to make smooth puree.
- If using fresh tomatoes, add them to a blender mixer jar with water. Blend them well to make a smooth tomato puree.
Instructions to Make the Shahi Paneer
- Warm up butter or ghee in a saucepan. Turn the heat on medium. Add cumin seeds, bay leaves and cinnamon sticks and let them fry and brown for 30 seconds.
- Add pureed onion cashew paste. Sprinkle some salt. Sauté well and let it cook on medium heat for 8-10 minutes or till it starts to become golden brown.
- Add tomato puree. Continue to cook for 5-8 minutes till butter starts to separate on the side and mixture starts to thicken.
- Keep stirring occasionally and make sure that it is not sticking to the sides and bottom of the pan. If it is sputtering too much, you can partially cover the pan with a screen or lid.
- Add all the spices. Turmeric powder, garam masala, red pepper powder. Mix well and cook for a minute.
- Add beaten yogurt with water and let it come to a gentle boil. Reduce the heat.
- Remove paneer pieces from water and add them to the gravy. Mix and simmer for 1-2 minutes.
- Lastly, add cardamom powder and kasoori methi (crushed between your palm). Adjust the salt. Mix well and turn off the stove.
- Drizzle heavy cream on top. Shahi paneer is ready to serve. Enjoy !
Serving Suggestions
Shahi paneer is typically served as a main meal accompanied by paratha, roti or naan. You can also serve it over basmati rice, jeera rice with a side of cut raw onions sprinkled with salt and lemon or pickled onions.
Typically Indian dinners are served with a variety of different vegetables and dals to make it a wholesome square meal.
So you can create an elaborate Punjabi dinner feast with other dishes like Dal Tadka, Dum Aloo , Punjabi Kadhi Pakora and Baingan Bharta.
Storing and Reheating
Shahi paneer can be stored in the refrigerator for up to 4-5 days. I prefer to use airtight glass containers for storage.
To reheat, add ½ cup water, mix well and then reheat on the stove till warm. You can also microwave it for a few minutes until heated through. To avoid splatter, make sure to cover it with a lid.
I prefer to freeze tomato onion gravy separately as a meal prep. Prepared shahi paneer dish can be frozen, however, the texture gets mushy.
Instead prep ahead with bulk cooking onion tomato masala. Defrost it well and then cook with paneer and yogurt just before serving for better texture and fresher taste.
Pro Tips
- Using raw onion paste instead of boiling and cooking them first, saves on a significant amount of time and effort.
- However sauté the onion paste in oil very well to avoid raw smell. Also use sweet Vidalia onions if possible.
- To avoid tough and chewy paneer, add it very last to the cooking and do not cook the paneer for more than 2-3 minutes.
- To save on time and effort, I prefer to use store-bought tomato paste. It is sweeter and brings out beautiful colors too.
- If you are using fried paneer, add it and immediately remove from heat.
- For creamy texture I prefer cashews. You can also use soaked almonds, poppy seeds, melon seeds or a mix of nuts and seeds.
Paneer Recipes
Palak Paneer and Paneer Makhani also called Butter Paneer or Paneer Butter Masala are our favorite gravy-sauce based recipes. We also love Paneer Jalfrezi which is dry paneer stir fry. Paneer Tikka is barbeque style paneer often made on skewers and grilled. For Indian Mexican fusion, try our ever so popular Paneer Tacos. Paneer Puff Pastry is amazing for party starters.
Recipe FAQs
You need to substitute paneer, yogurt and butter with plant based, dairy free alternatives to make this recipe vegan. Add plant based yogurt, cashew cream or coconut cream and tofu instead of paneer to make Vegan Shahi Paneer.
Shahi paneer is a melt in your mouth, subtle spiced paneer curry. It is made by cooking Indian cottage cheese called paneer with onion, tomato cashew curry and variety of spices.
Paneer is a fresh cheese common in Indian and Pakistani cuisine. It is made by curdling fresh milk, adding acid typically lemon juice or vinegar , and then separating the solids from the liquid. Paneer is a non melting cheese and retains it's shape while cooking.
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📖 Recipe
Shahi Paneer
Equipment
Ingredients
For cashew paste:
- ¼ cup Cashew nuts
- ½ cup Hot water
To Make Onion Masala Paste
- 1 medium onion
- 1 inch Ginger
- 3 cloves Garlic
For Shahi Paneer Masala
- 8 oz Paneer cut into triangles or cubes
- 2 tablespoons butter or Ghee clarified butter
- 2 medium Tomatoes chopped and pureed or 1 cup tomato puree
- ½ cup yogurt
- 1 cup Water
- 1 teaspoon Shahi Paneer Masala or garam masala
- 1 teaspoon Red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- ⅛ teaspoon Green cardamom seeds powder
- 1-2 bay leaves
- 1 cinnamon stick
- 1 teaspoon Kasoori methi Dried fenugreek leaves lightly crushed
- Salt to taste
Optional Garnishes
- Saffron Strands
- ¼ cup heavy cream
- ¼ cup cilantro leaves
Instructions
Preparation
- Soak cashew nuts in hot water for 15-20 minutes. Cut paneer into your desired shape and soak in warm water.
- Whisk yogurt with water and keep aside.
- Combine onion, ginger, garlic and soaked cashews in a blender jar. Add water. Blend it to make smooth puree.
- If using fresh tomatoes, add them to a blender jar with water. Blend them well to make a smooth tomato puree.
How To Make Shahi Paneer
- Warm up butter or ghee in a saucepan. Turn the heat on medium. Add cumin seeds, bay leaves and cinnamon sticks and let them fry and brown for 30 seconds.
- Add pureed onion cashew paste. Sprinkle some salt. Sauté well and let it cook on medium heat for 8-10 minutes or till it starts to become golden brown.
- Add tomato puree. Continue to cook for 5-8 minutes till butter starts to separate on the side and mixture starts to thicken.
- Keep stirring occasionally and make sure that it is not sticking to the sides and bottom of the pan. If it is sputtering too much, you can partially cover the pan with a screen or lid.
- Add all the spices. Turmeric powder, garam masala, red pepper powder. Mix well and cook for a minute.
- Add beaten yogurt with water and let it come to a gentle boil. Reduce the heat.
- Remove paneer pieces from water and add them to the gravy. Mix and simmer for 1-2 minutes.
- Lastly, add cardamom powder and kasoori methi (crushed between your palm). Mix well and turn off the stove. Adjust the salt.
- Drizzle heavy cream on top. Sprinkle saffron strands and cilantro leaves. Shahi paneer is ready to serve. Enjoy !
How To Make Instant Pot Shahi Paneer?
- Press the SAUTE function and melt butter in the inner pot. Add cumin seeds, bay leaves, cardamom and cinnamon stick and let it sizzle for 30 seconds. Add the onions and cashew paste and tomato puree. Sprinkle some salt and cook for 5 minutes stirring well. Add water. Mix it well. Cover the lid, seal the vent and pressure cook for 8 minutes followed by a manual release of pressure.
- Open the lid. Add beaten yogurt with water and Press SUATE again. Remove paneer pieces from water and add them to the gravy. Mix and simmer for 1-2 minutes.
- Lastly, add cardamom powder and kasoori methi (crushed between your palm). Mix well and Cancel the SAUTE. Adjust the salt. Serve it topped with optional garnishes. Enjoy !
Nutrition
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