Shahi Paneer is more than a dish, more than just a cuisine. Its a celebration of rich flavors and creamy texture that brings each one of us on the table. Learn how to make Shahi Paneer, a North Indian curry with a royal taste and creamy texture in this blog post. You’ll learn how to prepare it, tips to make it restaurant style and tips on how to store and serve it. This one relies on cashew paste and basic Indian warming spices for a rich flavor that’s suited to special occasions and everyday cooking alike.
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Shahi Paneer is one recipe that is made every festive occasion be it Diwali, Raksha Bandhan, or get-togethers. Its deep and creamy texture makes it well suited for celebrations. It can also be made during periods of fasting when onion and garlic are avoided. The cashew base and spicy aromatics make it feel decadent, perfect for guests and entertaining, too.
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Instructions
- In a pan heat 2 tablespoon oil + 1 tbsp butter.
- Now, add the cumin seeds, bay leaf, cardamom, peppercorn, cinnamon and dried red chillies.
- Sauté until aromatic, 30–45 seconds. Don’t let the chillies burn.
- Add the onions, tomatoes, ginger, garlic, cashews and a little salt.
- Sauté for 2–3 minutes, then add ½–¾ cup water.
- Simmer until the tomatoes are mushy (8–10 mins).
- Discard bay leaf and cinnamon stick. Let cool and blend to a smooth purée. Sieve if needed. Set aside.
- Mix yoghurt with red chilli powder, turmeric, garam masala and salt.
- In another pan heat 2 tablespoon oil + 1 tbsp butter.
- Lower the heat to low and slowly stir this into the pan. Stir constantly so it doesn’t curdle.
- Cook for 2 minutes.
- Add Purée & Simmer:
- Add the blended gravy to the pan. Stir well to combine.
- Cook for 6–8 minutes on medium heat, until it thickens slightly and oil begins to separate.
- Add crushed kasuri methi and sugar. Mix well.
- Finally add a splash of water as needed for consistency. Simmer 2–3 minutes.
- Cut Paneer into triangle
- Drizzle with room temperature fresh cream.
- Carefully slide in the triangle pieces of the paneer. Cook, covered, for 2 minutes over low heat. Add cilantro and serve !
Common Mistakes to avoid while making Restaurant Style Shahi Paneer
| Mistake | Result | Solution |
|---|---|---|
| Skipping roasting the spices | Bland and flat taste | Lightly roast spices in ghee to bring out deep, aromatic flavors. |
| Adding cold cream or milk | Curdling or separation in gravy | Always use room temperature cream and add it on low heat. |
| Overcooking paneer | Paneer turns rubbery | Add paneer at the end and just simmer for 2-3 minutes. |
| Using too much garam masala | Overpowering or bitter flavor | Use garam masala sparingly; balance it with sweetness from cashews. |
Its a Royal Treat !
A royal burst of creamy, spiced delight in every bite!
How to Serve
Shahi Paneer pairs perfectly with:
- Butter naan or Garlic naan
- Steamed basmati rice or Jeera rice
- Roti or paratha Serve it with a side of cucumber raita and pickled onions for a complete meal.
Storage
| Storage Method | Duration | Instructions |
|---|---|---|
| Refrigerator | 2-3 days | Store in an airtight container. Reheat gently on the stove or microwave. |
| Freezer | Up to 1 month | Cool completely, freeze in portions. Thaw overnight and reheat on stove. |
Top Tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
Pairing
These are my favorite dishes to serve with [this recipe]:
Shahi Paneer Recipe
Our Shahi Paneer recipe transforms a simple paneer into a regal delicacy. Get tips, tricks and variations for customizing this beloved dish to suit your tastes.
Ingredients
- Whole Spices:
- Cumin seeds – 1 tsp
- Bay leaf – 1 (to be removed)
- Green cardamom – 3–4 pods
- Black peppercorns – 3–4
- Cinnamon stick – 1 small (to be removed)
- Dried red chillies – 2 whole
For the Base Gravy:
- Tomatoes – 3 medium, chopped
- Red onion – 1 medium, sliced
- Garlic – 5–7 cloves
- Ginger – 1 inch piece, sliced
- Cashews – 12–15
- Salt – 1 teaspoon (or to taste)
- Butter – 1 tbsp
- Water – ½ – ¾ cup
- Remove bay leaf and cinnamon stick before blending.
Yogurt Masala Mix:
- Plain yogurt (whisked) – ½ cup (room temp)
- Red chilli powder – 1 tsp
- Turmeric – ¼ tsp
- Garam masala – 1 tsp
- Salt – a pinch
- Final Seasoning:
- Oil – 2 tbsp
- Butter – 1 tbsp
- Kasuri methi – ½ tbsp, crushed
- Sugar – ½ tsp
- Water – as needed
- Paneer – 200–250 grams, cut into triangles
- Fresh cream – 2–3 tablespoon (for garnish)
Instructions
- In a pan heat 2 tablespoon oil + 1 tbsp butter.
- Now, add the cumin seeds, bay leaf, cardamom, peppercorn, cinnamon and dried red chillies.
- Sauté until aromatic, 30–45 seconds. Don’t let the chillies burn.
- Add the onions, tomatoes, ginger, garlic, cashews and a little salt.
- Sauté for 2–3 minutes, then add ½–¾ cup water.
- Simmer until the tomatoes are mushy (8–10 mins).
- Discard bay leaf and cinnamon stick. Let cool and blend to a smooth purée. Sieve if needed. Set aside.
- Mix yoghurt with red chilli powder, turmeric, garam masala and salt.
- In another pan heat 2 tablespoon oil + 1 tbsp butter.
- Lower the heat to low and slowly stir this into the pan. Stir constantly so it doesn’t curdle.
- Cook for 2 minutes.
- Add Purée & Simmer:
- Add the blended gravy to the pan. Stir well to combine.
- Cook for 6–8 minutes on medium heat, until it thickens slightly and oil begins to separate.
- Add crushed kasuri methi and sugar. Mix well.
- Finally add a splash of water as needed for consistency. Simmer 2–3 minutes.
- Cut Paneer into triangle
- Drizzle with room temperature fresh cream.
- Carefully slide in the triangle pieces of the paneer. Cook, covered, for 2 minutes over low heat. Add cilantro and serve !
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