Shahi Paneer
Shahi Paneer is a very festive main dish that is creamy and rich in flavor. It is usually a special occasion dish. Shahi paneer can be served with any Indian bread, such as naan or with rice.
Ingredients
- 1/2 lb paneer (approx. 1-1/2 cups cubed)
- 12 cashews kaju
- 2 medium tomatoes chopped
- 1 green chili chopped
- 1/4 inch ginger adrak
- 3 tbsp oil canola, vegetable
- 1 tsp cumin seeds jeera
- 1/8 tsp asafetida hing
- 1 bay leaf taj pata
- 1 tbsp coriander powder dhania
- 1/4 tsp turmerick haldi
- 1/4 tsp red chili powder
- 1/2 cup yogurt dahi, curd
- 1 tsp sugar
- 1 tsp salt
- 1/4 tsp garam masala
- 2 tbsp cilantro finely chopped hara dhania
Instructions
- Slice paneer into 3/4 inch cubes. Keep aside.
- Grind cashews into powder-like consistency. Keep aside.
- Puree tomatoes, green chili and ginger. Keep aside.
- Add oil in a pan, over medium heat. Shallow fry paneer cubes till they turn slightly brown. Remove from pan and place over paper towels to absorb excess oil.
- Increase heat to medium-high and test the oil by adding one cumin seed. If it cracks immediately, the oil is ready. Add cumin seeds to the oil and as they crack, add asafetida and bay leaves. Stir for a few seconds.
- Add tomato puree, coriander powder, turmeric, red chili powder, and paprika. Cook the mixture, stirring occasionally for 2-3 minutes. It will reduce to half its volume and start separating from the oil.
- Add sugar, cashew powder and yogurt. Cook for another minute then add 1 cup of water and salt and bring to boil.
- Add paneer and cover the pan. Simmer for a few minutes over medium-low heat, till gravy is slightly thick in consistency.
- Remove from heat, add garam masala and chopped cilantro. Mix gently, cover the pan and let it sit for a couple of minutes. Shahi paneer tastes best if it is served hot.
Notes
Serve Shahi Paneer with Naan, or over the Jeera Rice
Tried this recipe?Let us know how it was!
How To Make Shahi Paneer – Manjula’s Kitchen
Shahi Paneer is a delightful and gluten-free culinary creation, offering a rich and creamy gravy that is not only a treat for the taste buds but also is kids friendly as its a hit among kids too. This regal dish is characterized by its luxurious texture and flavorful combination of paneer, creating a harmonious blend that appeals to both young and adult palates. Its festive dish made on special occasions and would be a great addition to parties and gatherers as a party recipe.
Dicing the Paneer:
Grab your paneer and a sharp knife. Cut the paneer into cubes that are about the size of a large grape or ¾ of an inch each. It’s okay if they’re not perfectly uniform, but similar-sized pieces will cook more evenly. Set the cut paneer aside in a bowl for now.
Grinding the Cashews:
Take your cashews and grind them up into a fine powder using a mortar and pestle, a spice grinder, or even a food processor if you have one. You want them to be like a smooth, nutty dust. Once they’re ground, store them in a separate bowl for later.
Making the Tomato-Ginger-Chili Paste:
Grab your tomatoes, green chili, and ginger. If you prefer a milder dish, you can remove the seeds from the chili before chopping. Finely chop all three ingredients. You can use a blender or food processor to make things easier. Blend them together until you have a smooth, thick paste. Set this paste aside in a bowl with the other ingredients.
Pan-Frying the Paneer:
Pour some oil into a pan and heat it up over medium heat. You want the oil to be hot but not so hot that it starts to smoke. When the oil is ready, gently add the paneer cubes to the pan. Carefully fry the paneer cubes, turning them occasionally, until they turn a light golden brown on all sides. This will take a few minutes. Once they’re browned, take the paneer out of the pan with a spoon and place them on a paper towel-lined plate. The paper towels will soak up any excess oil.
Tempering the Oil and Adding Spices:
Now, increase the heat to medium-high. To test if the oil is hot enough, take a single cumin seed and toss it in the oil. If it sizzles right away, the oil is ready. If it doesn’t sizzle, wait a little longer before testing again. Once the oil is hot, add the cumin seeds. As the cumin seeds crackle, add a pinch of asafetida (if using) and a few bay leaves. Sauté these spices for a few seconds, stirring them constantly, until they release their aroma.
Cooking the Tomato Masala:
Add the tomato-ginger-chili paste you made earlier to the pan with the spices. Next, sprinkle in the coriander powder, turmeric, red chili powder, and paprika. Stir everything together and cook the mixture over medium heat for 2-3 minutes, stirring occasionally. You’ll notice the mixture will start to reduce in volume and thicken up as it cooks. It may even separate a little from the oil around the edges of the pan. That’s okay!
Adding Sweetness and Creaminess:
Now, it’s time to add a touch of sweetness and creaminess to the sauce. Sprinkle in some sugar and add the ground cashew powder you made earlier. Stir this in and cook for another minute. Then, pour in one cup of water and add salt to taste. Bring the mixture to a boil.
Simmering the Paneer in the Masala:
Carefully add the pan-fried paneer cubes back into the pan with the simmering tomato masala. Gently stir everything together to coat the paneer in the sauce. Cover the pan with a lid and reduce the heat to medium-low. Let the paneer simmer for a few minutes, until the gravy thickens slightly and becomes a nice consistency.
Finishing Touches:
Once the paneer is cooked through and the gravy has reached your desired consistency, turn off the heat. Now, sprinkle in some garam masala and chopped fresh cilantro. Gently fold these ingredients into the dish without over stirring. Cover the pan again and let it sit for a couple of minutes. This allows the flavors to meld together.
Serving Up the Shahi Paneer:
Your Shahi Paneer is now ready to be enjoyed! For the best flavor, serve it hot with rice, naan, or your favorite flatbread.
Shahi Paneer FAQs:
Is Shahi Paneer vegetarian?
Yes, Shahi Paneer is a vegetarian dish made with paneer, vegetables, and spices.
Is Shahi Paneer healthy?
While delicious, Shahi Paneer is on the richer side due to the use of cashews and cream. Moderation is key. It offers some protein from paneer and healthy fats from cashews, but may be higher in calories.
Can I substitute paneer in Shahi Paneer?
Tofu can be used as a substitute, although the texture will be slightly different.
What does Shahi Paneer taste like?
Shahi Paneer offers a burst of flavors: creamy, slightly sweet from tomatoes, savory from cashews and yogurt, with a hint of spice.
How to store leftover Shahi Paneer?
Store leftover Shahi Paneer in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over low heat.
If you liked this Recipe you must also try: Green Pea Soup, Tomato Soup, Paner Kheer with Strawberry, Vegetable Soup and Palak Chaat.
Sutra
November 3, 2019 at 11:19 pmI was always very intimidated in making Indian cuisine but your recipes and videos are so helpful. Our family is trying to cut down on meat and we all love Indian recipes. Thank you for what you do.
Manjula Jain
November 3, 2019 at 11:33 pmSutra, Thanks I am happy to know that I can be any help.
Ready to cook Gravy
August 27, 2018 at 5:34 amThis creamy, spicy and full of gravy dish called shahi paneer will make you feel hungry even after having the dinner. Having shahi paneer with naan or rice will make your evening for sure!
Rashmi
July 13, 2018 at 2:58 amEasy, instant and heavenly.. but I have seen people using onions in this dish.. what do u think.. would it change the taste..??
Manjula Jain
July 13, 2018 at 7:37 amRashmi, yes onions will change the taste, personally I don’t enjoy onions, but you should try both ways.
Shruti
May 16, 2017 at 3:06 pmHi,
I love to make shahi paneer. It is an instant hit among guests. I have a question. What is the main difference between shahi panner and paneer makhani??…
I would like to try our paneer makhani next. But I feel like both recipes are very much similar. Please help.
Thanks,
Shruti
Shubhi Jain
January 19, 2017 at 6:14 amCashew nuts are my favourite dry fruits. and it combines with paneer so well and gives a good taste.
lee allen
June 3, 2016 at 1:50 pmWhenever I try a new recipe I put a few words on the page for future reference. I had only one comment for this dish. It was “Heavenly.”
Manjula Jain
June 3, 2016 at 10:48 pmlee allen, Thank you, I appreciate
Paru2901
November 5, 2015 at 2:37 amManjula aunty,
I would like to know if I can use thick curd instead of yogurt.
Manjula Jain
November 5, 2015 at 11:18 amParu,
Yes
Angel
February 10, 2015 at 11:00 amHello aunty,
Thank u for sharing ur receipes. U hv truly inspired many ppl w/ ur videos. U make it look so simple tht even s beginner like me wants to try making it. Thanks again!!!
I hv 1 question, if I hv to make this receipe for let’s say 8 ppl; I’ll just hv to double the ingredients, right?
Manjula Jain
February 10, 2015 at 11:16 amAngel, right
wfstecko
August 3, 2014 at 3:50 pmWonderful recipe! This was my first attempt at Indian cooking, and your instructions were clear and easy to follow.
Now for a second helping!
Hina
June 3, 2014 at 2:31 pmHello aunty,
Thank you for the yummy recipe!
I wanted to ask what would be a substitute for cashew powder, please let me know. I have 15 guests coming for dinner over the weekend and I wanted to make this dish.
Hina
Manjula Jain
June 3, 2014 at 10:35 pmHina,
use two tablespoon besan and roaste the besan with cumin seeds till it is golden brown.
Rosemarie
May 20, 2014 at 3:27 amI love this recipe, thank you sooooo much.
Céline
February 9, 2014 at 2:32 amI was trying to find easy vegetarian Indian recipes to try myself rather than get a delivery from the local takeaway (which often isn’t true Indian and very greasy!), and I came across your site. So glad I did! I tried this recipe yesterday for dinner. Not only was it fairly quick to do, but it was a success. Lovely flavours. I have bookmarked your site and will visit again to try something new. Thank you!
Leonara
August 13, 2013 at 10:29 amJust great- will be repeated soon. Also, I made the paneer like Manjula showed, so easy and yummy.
Joghurt is CURD, not dal.
manu
December 14, 2012 at 5:39 amwhat is paprika
Muriel Young
October 6, 2018 at 11:31 amVery mild red pepper that is powdered
kawaljit
November 14, 2012 at 11:40 pmits just awesome.
Emi
July 15, 2012 at 10:25 amI made this for my boyfriend tonight and he absolutely loved it!
sana shrama
July 12, 2012 at 7:35 amwhat is yogurt?? Can we use anythng else rather than using yogurt.
amrit
September 8, 2012 at 3:56 amyogurt is DAHI. you can prepare it at home or buy it from any food store.
Sheryl
June 5, 2012 at 11:47 amOMG you make Indian cooking look ridiculously easy! Can’t wait to see more of your videos. Thank you!!
Dheeraj Arcot
May 30, 2012 at 8:58 pmHi Manjula ji,
Thanks a lot for all the wonderful recipes!
Now my Mom and Wife respect my culinary skills, they think i’m amazing with cooking after trying your shahi paneer.
It was huge success, next stop! mattar Kachori tomorrow!
Hats off to you!!
Vani
April 27, 2012 at 6:53 amActually I like using onions and garlic in my dishes. I am afraid if I use them in your recipes it may change the taste and it may not taste as good. I like to use onions and garlic not just for their taste but also for health reasons. Garlic reduces cholestrol and onions are good for fighting infections….I guess I will have to try it.
Vani
April 27, 2012 at 6:49 amManjulaji, I made this again last night. Your recipes are easy and delicious. Thanks.
sonia
April 27, 2012 at 5:58 amThis recipe was a great success. My daughter gave me a thumbs up for it. she hated all my paneer dishes till then.
Shaan
April 26, 2012 at 12:13 amHello, Thanks for the simple to follow recipe. I am in Melbourne and Making it for my wife. I tasted it and liked it. Hope she likes it as well. Thanks 🙂
Vani
April 21, 2012 at 11:12 amI made this more that couple of weeks ago. It turned out really delicious. Thanks.
kasia
April 10, 2012 at 5:45 amDear Manjula can You tell as hot to make paneer ? Because I know it’s not hard to make and I can’t find it in our shops..
Jaya
April 11, 2012 at 11:35 amKasia, look under the recipe list for Paneer and the recipe for plain paneer is under that tab.
saba
January 20, 2012 at 8:56 amdear manjula mam i have tried your recipe please can you tell me how to make springroll sheets in home
thank you
Carolyn
November 6, 2011 at 4:22 pmHi there! Thanks for this lovely recipe. Tried it last night and it was fantastic! Though just two things, I did not use hing due to religious reasons, and I substitute paneer with soft tofu and it still tastes great! (Coz paneer is quite expensive at my area, and with tofu you can save method #4). Cheers!
sarah
November 2, 2011 at 7:27 amhello manjula aunty,
thanku for the wonderful recipe.
cn i know what kind of cheese u use?
thanks..
swapna
October 27, 2011 at 9:58 ammanjula aunty your recepies are too good.i am from south india some of the contents i cant understand.will u please tell me what is “hing”
Manjula Jain
October 27, 2011 at 1:51 pmSwapna,
Hing in english is asafetida.
roma
September 22, 2011 at 6:51 pmThanks Jaya
roma
September 17, 2011 at 7:12 amHi
How can we do the recepie if we dont know the brand name of garram masala.
Jaya
September 17, 2011 at 11:11 amRoma, you can find recipes on-line to make your own garam masala at home or you can buy pre-made garam masala from an India grocery store. Garam masala is a combination of several spices in different quantities that are ground into a powder.
Many Indian households still make their own garam masala. Just go to an Indian grocery store and ask the store clerk which are the best selling brands. Don’t worry too much over it.
roma
September 9, 2011 at 4:26 amHi Manjula Aunty
Thankyou so much for the instant reply. I wanted to ask which brand of garam masala did you use. Roma
roma
September 8, 2011 at 1:44 pmHi Manjula Aunty
I wanted the name of the masala you used. Thanks
Manjula Jain
September 8, 2011 at 6:57 pmRoma, All the ingredients are listed
CHEF RK
September 1, 2011 at 5:43 ammam i think u should use1 tomato and 1 onion, it will be a great taste then this recipe
Mandeep
August 22, 2011 at 6:02 pmHi,can we use tomato paste if we can how much?
Manjula Jain
August 22, 2011 at 8:06 pmMandeep,
You can use tomato past but I prefer not to, if you decide to use just add slowly so you can adjust the taste and consistency to your liking.
shama
August 16, 2011 at 3:16 amdear manjula aunty,
Thank you so much for your wonderful Recipes
in shahi paneer you use paprika, can i know what is paprika.
Manjula Jain
August 16, 2011 at 7:54 amShama,
I use paprika is like kashmiri mirch.
rita
August 13, 2011 at 7:22 pmHi
can i use peanut butter instead of cashew nut powder?
thanks.
Manjula Jain
August 13, 2011 at 9:41 pmRita,
It will change the flavor completely, it will come out very interesting I just don’t know how it will taste.
Lakshmi
August 5, 2011 at 6:45 pmHi Manjula aunty,
Thank u for the wonderful recipe.
My husband and in-laws loved ur recipe a lot.
Once again thanks.
Lakshmi
RATNA
July 27, 2011 at 1:54 amHI MADAM
I HAVE MADE SHAHI PANEER ON MY HUSBAND BIRTHDAY ALL FAMILY MEMEBER LOVE THE RECEPIE AND SAID ME TO MAKE IT AGAIN
THANK U FOR SUCH GOOD RECEPIE
Dona
July 23, 2011 at 3:34 pmHi Ms. Manjula,
I’ve made Rashgulla so I know how to make paneer for that. Do you use the same paneer for “shahi paneer”? It doesn’t look like it is the same. If not, where would I find this type of paneer? Thanks.
swann2b
June 27, 2011 at 3:28 amI made this today along with the Cabbage and peas, and also the Arbi Fry. Was so good. I din’t have enough milk to make Paneer, but had a package of Mexican Queso Fresca cheese in the refrigerator. It’s basically same as paneer and good for veggies dishes but not sweets.It is similar in looks and tastes) and it turned out fantastic. Thank you auntie for this great recipe !
Deepti
June 9, 2011 at 3:45 amDear Manjula Auntie
Thanks for all the delightful recipes. I tried shahi paneer yesterday and it just came out to be outstanding…Thanks again.
Shokhi
May 9, 2011 at 2:16 amHi Manjula aunty,
I always make shahi paneer somewhat similar to your recipe….but instead of using yogurt I use thick cream (milk cream). And I can’t say how delicious it comes out. Anyways thanks for the recipe. I will try yogurt also…….Its good to try some new things…..:-)
Nandani
April 14, 2011 at 6:46 pmHi Manjula, Thanks for taking the time out to show us how we can make different recipes it is great being a veggie lover its grt!!!! I am now going to try to make you Shahi Paneer.
Thanks Nandani
Tanu
March 24, 2011 at 9:32 amNice recipe.. I am too a vegetarian and people like you always inspires me to try my hand on cooking cum blogging.
I am new to blogging but not in cooking 🙂
Pls visit my blog and do let me know your thoughts on it ..
Regards,
Tanu
Naddina
March 22, 2011 at 7:10 pmHi Manjula,
Thank you so much for your wonderful Recipes!
I feel so much better not using garlic and onions in my foods!
Do you have any Raw salad recipes,foods that are not cooked?
I think these spices would be so good in a Salad!
Blessings
Naddina
Seema
March 13, 2011 at 6:10 pmHi Aunty,
I made this dish and it was absolutely wonderful! Thank you for all of your delicious recipes — especially this one!
Aarthy
February 15, 2011 at 7:51 amAunty this dish came out very delicious.
What is the name of the blender you are using?I need to buy one and yours look good.
SANNA
January 27, 2011 at 3:53 amhi
it was relay a very tasty dish
Jim
January 8, 2011 at 6:16 pmI just made this. Oh. My. God. Sooooooo good. Rich, creamy, with just the right balance between spicy and sweet. I can’t wait to try more recipes from this site.
Thanks, Manjula, for keeping this site going!
Fred Doty
December 31, 2010 at 2:00 pmDear Manjula,
Thank you for the excellent recipes and instructions. I tried using recipes from professor Pant’s book, but it was less satisfactory and did not convey the methods you teach so clearly. From now on I will always watch your instruction before trying a new dish.
Thanks!
FPD
Tanu
December 30, 2010 at 7:19 amHi Aunty,
What is paprika? I am in India and what I need to ask for paprika?
Thanks,
Tanu
Jaya
December 30, 2010 at 8:13 amTanu, it’s easier to just Google “paprika”. It’s a Hungarian pepper that adds red color but not too much hotness. If you don’t have it, just skip it. It won’t effect the flavor of the dish.
Tanu
December 31, 2010 at 3:44 amThanks Jaya…..
Bob
March 6, 2011 at 11:01 pmIf you watch the video she mentions that paprika is deggi mirch.
Nidhi
December 29, 2010 at 9:23 pmHello Aunty,
Firstly, wish u and ur family a happy new year.
I loved this recipe. Can u tell me if I can add onions to this recipe or is Shahi paneer better off without onions? If we can add onions, then at what stage would it be best to add it?
Thanks,
Jaya
December 30, 2010 at 8:16 amNidhi, you would add chopped onions just after step 6. Let them saute till soft for about 5 minutes and then continue on with step 7.
If you use onions, you can omit the asafetida (hing).
parshottam mathur
December 23, 2010 at 11:39 pmHAPPY NEW YEAR
WE GOING TO TRY.I LOVE PANE ER RECIPES.THANK YOU
dipi
December 21, 2010 at 6:08 amHi Aunty…i want to know what type of grinder you use to grind masala. cashews or anything. i live in UK . i find blenders and chopper hare but no grinder. can u tell me the brand and model of your grinder???
Jyoti
December 21, 2010 at 5:56 pmHey dipi,
She is using Magic Bullet.
dipi
December 25, 2010 at 1:29 amThanx jyoti…