Shahi Paneer Recipe

Author: Soniya Saluja

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.

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Course: Main Course

Cuisine: Indian

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

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories:

388kcal

Ingredients

Whole Spices:

1 teaspoon Cumin seeds – 1 tsp
1 Bay leaf – 1 to be removed
3 Green cardamom – 3–4 pods
3 Black peppercorns – 3–4
2 Cinnamon stick – 1 small to be removed
3 Dried red chillies – 2 whole

For the Base Gravy:

3 Tomatoes – 3 medium chopped
1 Red onion – 1 medium sliced
6 Garlic – 5–7 cloves
1 inch Ginger – 1 inch piece sliced
12 Cashews – 12–15
1 teaspoon Salt – 1 tsp or to taste
1 tablespoon Butter – 1 tbsp
½ cup Water – ½ – ¾ cup
Remove bay leaf and cinnamon stick before blending.

Yogurt Masala Mix:

½ cup Plain yogurt whisked – ½ cup (room temp)
1 teaspoon Red chilli powder – 1 tsp
¼ teaspoon Turmeric – ¼ tsp
1 teaspoon Garam masala – 1 tsp
Salt – a pinch

Final Seasoning:

2 tablespoon Oil – 2 tbsp
1 tablespoon Butter – 1 tbsp
½ tablespoon Kasuri methi – ½ tbsp crushed
½ teaspoon Sugar – ½ tsp
Water – as needed
200 grams Paneer – 200–250 grams cut into triangles
2 tablespoon Fresh cream – 2–3 tbsp for garnish

Instructions

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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.
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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.
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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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