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Shahi paneer recipe restaurant style

Shahi Paneer (Restaurant-Style Indian Cottage Cheese Curry)

Shahi Paneer is a classic North Indian dish made with paneer (Indian cottage cheese) simmered in a rich, creamy, and mildly spiced tomato-nut gravy. This healthy paneer dish is perfect for festive meals and this flavorful recipe is cooked with aromatic spices, nuts, and optional cream for a royal taste.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Indian curry, Main Course
Cuisine Indian, north indian
Servings 4 people
Calories 320 kcal

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.
Keyword indian curry, shahi paneer, shahi paneer recipe