Shahi Paneer

 

Shahi Paneer

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.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4 people

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 
Keyword Creamy Cashew Gravy, Kid Friendly, Party Dish
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.


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78 thoughts on “Shahi Paneer

  1. I 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.

  2. Hi,

    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

  3. Whenever 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.”

  4. Hello 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?

  5. Hello 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

  6. I 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!

  7. Hi 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!!

  8. Actually 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.

  9. Hello, 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 🙂

  10. Hi 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!

    1. Roma, 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.

  11. Hi 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.

  12. I 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 !

  13. Dear Manjula Auntie
    Thanks for all the delightful recipes. I tried shahi paneer yesterday and it just came out to be outstanding…Thanks again.

  14. Hi 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…..:-)

  15. Hi 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

  16. Nice 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

  17. Hi 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

  18. I 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!

  19. Dear 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

    1. Tanu, 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.

  20. Hello 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,

    1. Nidhi, 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).

  21. Hi 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???

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