Shahi Paneer Recipe (Restaurant-Style)
Learn how to make Shahi Paneer at home with this easy and creamy Indian curry recipe. Shahi Paneer is a healthy and delicious Indian veg recipe from North India. It is made with paneer, also known as Indian cottage cheese, which is cooked in a rich and creamy gravy. This dish is special because of its rich texture and delicious taste. The gravy is made with spices, nuts, and cream, which makes it very tasty, making it a perfect dish for those who eat flavorful creamy Indian curries. Whether you’re searching for how to cook restaurant-style Shahi Paneer or a healthy Indian paneer recipe for dinner, this guide gives you everything you need.
In the original recipe, milk is optional and not always used. You can also cook Shahi Paneer without cream. Follow this step-by-step instructions to make healthy and flavorful Shahi Paneer Indian curry at home. Paneer is also commonly cooked with peas to make Matar Paneer, another similar recipe that you can try.
Ingredients List
- 200g paneer (Indian cottage cheese)
- 2 tablespoons ghee or oil
- 1 bay leaf
- 2 green cardamoms
- 1-inch cinnamon stick
- 1 teaspoon cumin seeds
- 1 medium onion (chopped)
- 1 tablespoon ginger-garlic paste
- 2 medium tomatoes (pureed)
- 10-12 cashew nuts
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon garam masala
- Salt
- ¼ cup cream
- ¼ cup milk (optional, traditionally not always used)
- 1 teaspoon dried fenugreek leaves
- Coriander leaves
- Silvered almonds (optional)
Restaurant-Style Shahi Paneer Recipe Instructions
Prepara and Lightly Fry the Paneer
1. Start by cutting fresh paneer into medium-sized cubes. Heat 1 to 2 tablespoons of ghee or oil in a non-stick heavy-bottomed pan over medium heat. Gently place the paneer cubes into the pan and lightly fry them until they are golden on the edges.
Be careful not to over-fry the paneer, just enough to firm them up while keeping the inside soft.
Sauté Whole Spices and Nuts
2. Heat 2 tablespoons of ghee or oil in a heavy-bottomed pan over medium heat. Add the following whole spices:
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2–3 green cardamom pods
- 1 small stick of cinnamon
Sauté for a few seconds until the spices turn aromatic. Then add 10 almonds, 12–15 cashew nuts Lightly roast the nuts until they start to turn golden. This adds a creamy, rich flavor to the shahi paneer gravy.
3. Add chopped onion and tomatoes to the pan. If you like, you can also add 1 cup pureed tomatoes. Cook for 5-7 minutes, stirring occasionally, until the oil separates from the masala.
4. Add 1 tablespoon ginger-garlic paste to the pan. Mix the chopped vegetables on medium heat. Then, cover the pan with a lid and cook for 7-8 minutes, or until the raw smell of the ginger-garlic paste disappears.
5. When the tomatoes are fully softened and the mixture is slightly cooled, it’s ready to blend.
6. Blend everything to make a smooth Shahi Paneer paste. You can add a little water if needed to help achieve the right consistency. The paste should look smooth and creamy.
Temper the Ground Spices
7. Take a clean pan and heat 2 tablespoons of oil over medium heat. Once the oil is hot, add the following spices:
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- Salt to taste
Stir well to mix the spices with the oil. Sauté for a few seconds to release their color and aroma, enhancing the flavor of your Shahi Paneer curry base.
8. Add the prepared Shahi Paneer masala paste (blended mixture) to the pan with the tempered spices. Stir in 1 teaspoon of coriander powder and salt to taste. Mix well and let the masala cook for a few minutes over medium heat.
Add Paneer
9. Gently add the paneer cubes in pan, taking care not to break them, and mix well. If you’d like to enhance the flavor, fry the cubes in butter for a few minutes until the edges turn golden brown.
Cook the Shahi Paneer
10. If using, pour in ½ cup of milk to make the gravy more luscious and smooth. Add ¼ cup of fresh cream for that rich, restaurant-style shahi paneer texture. Sprinkle in the final flavor enhancers:
- ½ teaspoon garam masala
- 1 teaspoon crushed kasuri methi (dried fenugreek leaves)
Stir everything well to combine the creamy elements and spices evenly. Let the curry simmer on low heat for 2–3 minutes to allow the flavors to blend and the gravy to thicken.
11. After simmering, the Shahi Paneer gravy will thicken and develop a rich, creamy texture, as shown below.
Garnish and Serve
12. Turn off the heat and garnish the dish with coriander leaves and slivered almonds. Drizzle some cream over the top. Serve the Shahi Paneer with naan, roti, or jeera rice.
Serving Suggestions for Shahi Paneer
- Serve Shahi Paneer with butter naan or garlic naan for an indulgent restaurant-style experience. For a healthier option, pair it with whole wheat roti or soft phulkas.
- Include Shahi Paneer as the star curry in a North Indian thali with dal, sabzi, salad, raita, and chapati for a complete and royal vegetarian platter.
- Serve with onion rings, lemon wedges, and green chutney on the side. Add a bowl of boondi raita or cucumber raita to balance the richness.
- You can add Cashew Paste in Shahi Paneer. Cashew paste creates a creamy, nutty flavor, making the gravy rich and luxurious. Ground almonds also give the gravy a subtle sweetness and smooth texture.
- You can add Yogurt in Shahi Paneer. Yogurt replaces cream for a tangy, lighter, and healthier version of the dish.
- Add cream and ghee in this paneer dish. Fresh cream and ghee make the dish richer, offering a smooth, indulgent texture. You can also add Coconut milk, it gives a dairy-free, lighter, tropical flavor
FAQ
Shahi Paneer is a creamy North Indian curry made with paneer (Indian cottage cheese), nuts like cashews and almonds, and a spiced tomato-onion gravy cooked with cream or milk.
Yes, you can make Shahi Paneer without cream. You can substitute cream with full-fat milk or a cashew paste. Coconut cream can also be used for a unique twist.
Blend the masala mixture thoroughly and strain it through a fine mesh sieve if needed. This gives your Shahi Paneer that restaurant-style silky texture.
Recipe Card
Shahi Paneer (Restaurant-Style Indian Cottage Cheese Curry)
Equipment
- 1 Heavy-bottomed pan
- 1 Blender or mixer grinder
- 1 Spatula
- 1 Chopping board and knife
- 2 Measuring spoons
Ingredients
- 200 g paneer cubed
- 2 tbsp ghee or oil
- 1 bay leaf tej patta
- 2 green cardamoms hari elaichi
- 1- inch cinnamon stick dalchini
- 1 tsp cumin seeds jeera
- 1 medium onion chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes pureed
- 10 –12 cashew nuts for richness
- 1 tsp turmeric powder haldi
- 1 tsp red chili powder lal mirch
- 1 tsp coriander powder dhaniya
- ½ tsp garam masala
- Salt to taste
- ¼ cup fresh cream malai
- ¼ cup milk optional
- 1 tsp kasuri methi crushed
- Chopped coriander leaves
- Slivered almonds optional
- Extra cream for drizzling
Instructions
- To prepare Shahi Paneer, cut paneer into medium cubes.
- Heat 1–2 tbsp ghee/oil in a pan. Lightly fry paneer on medium heat until edges turn golden. Set aside.
- In a pan, heat 2 tbsp ghee or oil.
- Add cumin seeds, bay leaf, cardamom, and cinnamon to make masala paste. Sauté until aromatic.
- Add cashews and sauté for 1–2 minutes.
- Add chopped onions and cook until translucent.
- Then add pureed tomatoes and ginger-garlic paste. Cook for 5–7 minutes until oil separates.
- Cool the mixture slightly and blend the masala into a smooth paste with the sautéed nuts.
- In a clean pan, heat 2 tbsp oil.
- Add turmeric, red chili powder, and salt. Mix.
- Pour in the blended paste, add coriander powder, and cook for a few minutes.
- Add the fried paneer cubes. Stir gently.
- Optional: Add ¼ cup milk and ¼ cup cream. Stir in garam masala and crushed kasuri methi. Simmer on low for 2–3 minutes until thick and creamy.
- Turn off the heat. Garnish the dish with coriander leaves, kasuri methi, slivered almonds, and a drizzle of cream.
- Serve Shahi Paneer hot with naan, roti, or jeera rice.
Notes
- If you don’t have cream, you can skip cream and milk for a lighter version.
- Soak 12-15 cashews and blend separately to make paste for a smoother texture.
- The gravy for Shahi Paneer can be made in advance and stored for 1–2 days.
