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.
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 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
- Fry the Paneer: Cut 200 g fresh paneer into cubes. Lightly fry the paneer cubes in 1–2 tablespoons of ghee or oil in a non-stick pan over medium heat until golden at the edges. Remove from the pan and set aside.
- Prepare the Base Spices: Heat 2 tablespoons ghee or oil in a pan. Add 1 teaspoon cumin seeds, 1 bay leaf, 2–3 green cardamom pods, 1 small cinnamon stick, and 12–15 cashew nuts. Sauté until spices release aroma and cashews turn golden brown.
- Cook Onions and Tomatoes: Add 1 finely chopped onion and 2 chopped tomatoes. Cook for 5–7 minutes until oil separates. Mix in 1 tablespoon ginger-garlic paste and sauté until the raw smell disappears.
- Make Shahi Paste: Once tomatoes are fully softened and slightly cooled, blend the mixture to make a smooth Shahi Paneer gravy paste. Add a little water if needed for a creamy consistency.
- Cook Masala: Heat 2 tablespoons oil in a clean pan. Add ½ teaspoon turmeric powder, 1 teaspoon red chili powder, and salt to taste. Sauté briefly. Then add the prepared Shahi Paneer masala paste and 1 teaspoon coriander powder. Cook until the masala thickens.
- Combine Paneer and Gravy: Gently fold in fried paneer cubes. Optionally, fry the paneer cubes in butter for a few minutes until edges turn golden brown. Pour in ½ cup milk, ¼ cup fresh cream, ½ teaspoon garam masala, and 1 teaspoon crushed kasuri methi. Stir gently to create a rich, creamy gravy.
- Simmer and Garnish: Simmer for 2–3 minutes until the gravy thickens and develops a rich texture. Turn off heat, drizzle extra cream, and garnish with fresh coriander leaves and slivered almonds. Serve and enjoy hot with roti, butter naan, 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.