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close-up of shahi paneer in a serving bowl.
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Shahi Paneer Recipe | How to make Shahi Paneer

Shahi Paneer recipe made with Paneer cooked in a rich and creamy tomato-based gravy, lightly spiced with aromatic Indian spices. It is a popular restaurant-style paneer gravy from Mughlai cuisine.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main
Cuisine: Mughlai
Servings: 4 people
Calories: 289kcal
Author: Preeti Nayak

Equipment

  • Heavy bottom pan

Ingredients

Whole spices:

  • 3 green cardamoms
  • 1 black cardamom
  • 3 cloves
  • 1- inch cinnamon
  • 1 teaspoon cumin

For gravy paste

  • 1 onion sliced
  • 7 garlic cloves
  • 1 teaspoon ginger paste
  • 2 green chilies halved
  • 5 cashews
  • 5 almonds
  • 4 to matoes sliced
  • Salt to taste
  • 2 teaspoon Kashmiri red chili powder
  • 2 teaspoon coriander powder
  • ½ cup water
  • ¼ cup yogurt

For making Shahi Paneer gravy

  • 2 teaspoon clarified butter
  • ¼ teaspoon turmeric powder
  • 1 teaspoon Kashmiri red chili powder
  • 2 tablespoon cream
  • 200 gram Paneer cut into cubes
  • 1 teaspoon roasted Kasuri Methi
  • ½ teaspoon Sugar

Instructions

Preparations:

  • Heat 2 teaspoon of oil over medium high heat in a pan.
  • Add whole spices and sauté for 30 seconds.
  • Add sliced onions and cook until it is translucent.
  • Next, add ginger, garlic and green chilies. Stir and cook for 2 minutes.
  • Add cashew and almonds. Stir fry for 2 minutes.
  • Add tomato and salt to taste. Cook for 3-4 minutes.
  • Add Kashmiri red chili powder and coriander powder. Stir and cook for 2 minutes.
  • Add ½ cup water. Cook until tomatoes are soft and mushy. It may take 5 minutes.
  • Remove from heat. Let the mixture cool down completely.
  • Remove black cardamom from it (optional). Transfer the mixture to a mixer/grinder jar.
  • Add yogurt and grind it to a fine paste.
  • Strain the mixture for smooth restaurant style gravy. Set it aside.

Making Shahi Paneer

  • Heat 2 teaspoon of clarified butter over low-medium heat in a pan.
  • Add turmeric and kashmiri red chili powder. Saute for 30 seconds.
  • Add the prepared gravy paste. Stir to combine.
  • Cover and cook until the gravy comes to a boil.
  • Add paneer, cream and kasuri methi and sugar. Stir it gently.
  • Taste the gravy and if required add salt.
  • Cook for 2 minutes. Remove from heat.
  • Shahi Paneer is ready to serve.

Video

Notes

  • Use fresh Paneer. You can either use homemade paneer or store-bought.
  • Use fresh yogurt to make the gravy. Fresh yogurt tastes sweet. If the yogurt is sour it will spoil the dish.
  • I have used Kashmiri red chili powder in this recipe. Kashmiri red chili powder is less spicy and gives a bright red color to the curry. You can use normal red chili powder but add it as per taste.
  • You can skip the addition of cream to the gravy. Yogurt makes the gravy creamy.
  • For restaurant-style smooth gravy strain the gravy. However, you can skip this step.
  • Kasuri methi also known as dried fenugreek leaves gives a nice aroma and flavor to the dish. Roast it until aromatic and crush it before adding it to the gravy. Skip if not available.
  • The gravy thickens after some time. Add some water and heat it to adjust the consistency.

Nutrition

Calories: 289kcal