Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Shahi Paneer Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Chef Sophia
  • Total Time: 45 minutes
  • Yield: 6

Description

This Shahi Paneer is a royal Indian curry that brings the rich and decadent flavors of Mughlai cuisine straight to your kitchen. With a creamy cashew-based gravy, aromatic spices, and perfectly fried paneer, this dish delivers an indulgent dining experience. With easily available ingredients, this step-by-step recipe helps you make this restaurant-quality dish right at home.

Ingredients

For the Paneer:

1 lb fresh paneer, cut into 1-inch cubes

2 tablespoons ghee or oil for frying

For the Gravy Base:

1/3 cup raw cashews

2 large yellow onions, thinly sliced (about 3 cups)

3 tablespoons ghee or oil

1 tablespoon fresh ginger-garlic paste

2 bay leaves

1 teaspoon cumin seeds

Spice Blend:

1 teaspoon Kashmiri red chili powder (or paprika for mild)

½ teaspoon turmeric powder

1 tablespoon coriander powder

1 teaspoon garam masala powder

½ teaspoon cardamom powder

Final Touch:

½ cup tomato puree

½ cup heavy cream

1 teaspoon sugar

1 teaspoon salt (or to taste)

Fresh cilantro for garnish

Instructions

  1. 1. Prep the Cashews:
  2. Soak the cashews in 1 cup of hot water for 20 minutes to soften them. This will create a silky smooth base for the gravy.
  3. 2. Fry the Paneer:
  4. Heat 2 tablespoons of ghee in a large pan over medium heat. Lightly fry the paneer cubes until golden on all sides, about 3-4 minutes. Remove from the pan and set aside. This step prevents the paneer from becoming mushy in the gravy.
  5. 3. Caramelize the Onions:
  6. In the same pan, add 3 tablespoons of ghee and the sliced onions. Cook for 12-15 minutes, stirring occasionally, until the onions turn deep golden brown. This step adds sweetness and complexity to the curry.
  7. 4. Build the Aromatics:
  8. Add the bay leaves, cumin seeds, and ginger-garlic paste. Cook for 2 minutes until fragrant. Add all the spices and cook for another minute, filling the kitchen with an incredible aroma.
  9. 5. Create the Creamy Base:
  10. Drain the cashews and blend them with the cooked onion mixture and ½ cup of water until smooth. If needed, blend longer to achieve a silky texture.
  11. 6. Make the Gravy:
  12. Pour the cashew mixture back into the pan. Add the tomato puree and simmer for 8-10 minutes until the gravy thickens and coats the back of a spoon. Add salt and sugar to taste.
  13. 7. Finish with Luxury:
  14. Stir in the heavy cream and gently add the fried paneer. Let everything simmer for 3-4 minutes to allow the flavors to meld. Taste and adjust the seasoning if necessary.

Notes

  • Nutty Shahi Paneer: Add slivered almonds and golden raisins to the gravy for an extra royal touch.
  • Saffron Shahi Paneer: Soak a pinch of saffron in warm milk and add it during the final step for a luxurious flavor.
  • Lighter Version: Swap heavy cream for Greek yogurt, adding gradually to avoid curdling.
  • Vegan Shahi Paneer: Use extra-firm tofu instead of paneer and coconut cream instead of dairy.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://sophiasdishes.com/shahi-paneer-recipe/