Shahi Paneer is a vegetarian Indian curry recipe in which cubes of paneer (Indian cottage cheese) are cooked in a delicious, thick, and creamy sauce made with butter, cream, onion, tomatoes, cashew nuts, and aromatic Indian spices.
Paneer is one of the most popular vegetarian ingredients in India. You will rarely find an Indian buffet without at least one Paneer dish. And, it's cooked in a lot of different ways.
I already have a few paneer recipes on my blog like Palak Paneer, paneer bhurji, paneer do pyaza, paneer jalfrezi, paneer salad, paneer sandwich, etc. Today I am sharing another very easy Paneer recipe- Shahi Paneer.
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History of Shahi Paneer
The word Shahi means royal in Urdu which was the language of Mughal rulers in India. And, since this dish originated in the Mughlai cuisine and was very popular in Mughal palaces, it got the title Shahi.
It's said that this dish was invented when one of the royal chefs accidentally dropped paneer cubes in a gravy he was preparing for some other dish. But when he tasted it, he was very pleased with his invention and thus this dish got its special place in the royal kitchens.
Difference between Shahi Paneer and Paneer Butter masala
The method of preparing Shahi Paneer and Paneer butter masala is quite similar. However, the main difference between the two is that Shahi Paneer tastes a little sweeter and milder than Paneer Butter masala.
The flavors of spices are more prominent in Paneer butter masala and it also feels richer because of more butter and cream used in it.
So, if you like mild gravies you will love Shahi Paneer.
Ingredients needed
To make shahi paneer, you will need the ingredients shown below:
Ingredient notes
- Tomatoes: Use a variety of sweet tomatoes instead of a sour variety as the gravy of shahi paneer is slightly sweet.
- Paneer: Fresh, homemade paneer gives the best result. However, you can also use store-bought paneer. Frozen paneer can be used too but thaw it before adding to the gravy.
- Cashew nuts: Instead of cashew nuts, you can also use almonds or melon seeds. If using almonds, soak them in water for a few hours and then peel them before making the paste.
- Cooking cream: If you don't like cream, replace it with milk. Add milk in a slightly lesser quantity as milk is thinner than cream and will make the gravy runny.
- Kasoori methi: Kasoori methi is dried fenugreek leaves. It's used as a spice in Indian recipes and completely transforms the flavor of the dish it's added to. However, if added in access it may make a dish bitter. So, add it in moderation and follow the recipe to use it.
- Red chili powder: Use Kashmiri red chili powder as it gives the dish a bright red color and is also not very spicy.
- Garam masala: It's a blend of Indian spices. It has a very overpowering flavor so don't add a lot.
How to make (step-by-step instructions)?
Step 1: Heat butter in a cooking pot.
Step 2: Add whole spices and saute them for a few seconds or until the spices become fragrant.
Step 3: Add roughly chopped onion and garlic.
Step 4: Saute until the onion becomes translucent.
Step 5: Add roughly chopped tomatoes, green chilies, ginger, cashew nuts, salt, and red chili powder
Step 6: Add ½ a cup of water.
Steps 7 and 8: Cover the pot and cook for around 15 minutes or until the tomatoes turn mushy.
Step 9: Allow the tomato-onion mix to reach room temperature and then transfer to a grinding jar.
Step 10: Make a smooth paste.
Steps 11 and 12: Strain the paste using a large strainer.
Step 13: Put the smooth and creamy onion-tomato paste in a bowl and keep it aside.
Step 14: Heat around 1 teaspoon of butter in a pan and add very finely chopped garlic to it. Saute for a few seconds i.e. until its raw smell goes away.
Step 15: Add turmeric powder, red chili powder, and around ¼ teaspoon kasoori methi. Saute for a few seconds.
Step 16: Add paneer cubes and saute them for about a minute.
Step 17: Add strained onion tomato paste and cook for 2-3 minutes.
Step 18: Add cream.
Step 19: Mix and cook for 1-2 minutes.
Step 20: Add garam masala and crushed kasoori methi. Mix and switch off the stove.
Your easy creamy shahi paneer is ready to be served!
How to serve?
Serve shahi paneer hot with any Indian bread like naan, roti, or paratha.
It can also be enjoyed with a rice dish like Jeera rice, vegetable rice, steamed basmati rice, or any Indian rice dish of your choice.
How to store leftovers?
To store, transfer the leftover shahi paneer to an airtight container. Refrigerate it for 2-3 days.
Can you freeze it?
Shahi paneer has cream as well as paneer in it so it doesn't freeze well.
However, if you want you can prepare the creamy onion-tomato sauce (step no. 13 above) and freeze that for up to 3 months.
When you want to make the curry, thaw the frozen sauce, and if required add some boiling water then follow the recipe from step no. 14 (above) onwards.
Recipe tips and tricks
- Don't overcook paneer otherwise, it will turn chewy.
- Don't overcook onions too, if they turn brown the color of gravy will get spoiled.
- Use Kashmiri red chili powder as it only gives a bright red color to the dish without adding much heat.
- To give the dish a brighter red color, you may also add around 1-2 teaspoons of readymade tomato paste. However, that's not the authentic way of making shahi paneer.
- You may also add a few strands of saffron after cooking cream. It will not only give a nice color to the dish but will also add a very nice royal flavor to this royal dish.
- Some people also add a few drops of kewra to shahi paneer. I don't like the aroma and taste of kewra in savory dishes so have skipped it. If you want, you can add 1-2 drops of kewra water once the curry is ready.
- Powdered spices get burned very fast so don't leave them unattended and saute them for a few seconds only. You can also mix them with 1-2 teaspoons of water before adding them to the pot.
- Adjust the amount of butter and cream as per your liking.
Frequently asked questions
Though fresh paneer will give you better result frozen paneer can be used too. Thaw frozen paneer cubes before adding them to the gravy.
No, shahi paneer is a very mild curry with a slight sweetness.
More vegetarian recipes from India
India is heaven for vegetarians. There is a huge variety of delicious meat-free dishes easily available almost everywhere in India.
If you are also looking for some Indian vegetarian recipes that can easily be made at home then don't miss to check the following links:
- Aloo matar
- Gobhi matar methi
- Cabbage poriyal
- Chana dal
- Aloo baingan
- Bhindi masala
- Chickpea rice
- Indian vegetable curry
- Baingan bharta
- Aloo patta gobhi
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Recipe
Shahi Paneer
Equipment
- Blender/ food processor
- Cooking pot
Ingredients
Ingredients for Shahi Paneer paste
- 1.5 cups paneer cubes around 250 grams
- ¼ cup cooking cream
- 1 tablespoon + 1 teaspoon unsalted butter
- ½ cup cashew nuts
- 4 medium-sized tomatoes roughly chopped
- 2 medium-sized onions roughly chopped
- 5-6 cloves garlic roughly chopped
- 1 clove garlic very finely chopped
- 1 inch piece of ginger roughly chopped
- 1-2 green chilies roughly chopped
- ½ teaspoon cumin seeds
- 1 bay leaf
- 1 black cardamom
- 3-4 green cardamoms
- 2-3 cloves
- 3-4 black peppercorns
- 1 small cinnamon stick
- ½ + ½ teaspoon kashmiri red chili powder
- ¼ teaspoon turmeric powder
- ½ tablespoon dried fenugreek leaves (kasoori methi)
- ¼ teaspoon garam masala
- Salt to taste
- ½ cup water
Instructions
- Melt 1 tablespoon of butter in a cooking pot. Add cumin seeds, bay leaf, cinnamon stick, black cardamom, green cardamoms, cloves, and black peppercorns. Saute for a few seconds or until the spices become fragrant.
- Add roughly chopped onion and garlic. Cook until the onion becomes translucent.
- Add roughly chopped tomatoes, green chilies, ginger, cashew nuts, salt, and ½ a teaspoon of red chili powder. Mix everything. Add around ½ a cup of water and cover the pot. Cook for around 15 minutes or until the tomatoes turn mushy and then switch off the stove.
- Allow the mixture to reach temperature and then transfer to a blender or food processor and blend to make a paste. If it's too thick, add some water.
- Strain the mixture with the help of a large strainer to get a smooth, creamy paste.
- Heat around 1 teaspoon of butter in a pan.
- Add 1 very finely chopped garlic and saute for a few seconds or until its raw smell goes away.
- Add turmeric powder. ½ a teaspoon red chili powder, and around ¼ teaspoon kasoori methi. Saute for a few seconds.
- Add paneer cubes and saute for a minute.
- Next, add strained onion-tomato paste and cook for 2-3 minutes.
- Add cream. Mix and cook for 1-2 minutes.
- Add garam masala and the remaining kasoori methi. Mix everything and switch off the stove.
Video
Notes
- Don't overcook paneer otherwise, it will turn chewy.
- Don't overcook onions too, if they turn brown the color of the gravy will get spoiled.
- Use Kashmiri red chili powder as it only gives a bright red color to the dish without adding heat.
- To give the dish a brighter red color, you may also add around 1-2 teaspoons of readymade tomato paste.
- You may also add a few strands of saffron after cooking cream. It will not only give a nice color to the dish but will also add a very nice royal flavor to this royal dish.
- Some people also add a few drops of kewra water to shahi paneer. I don't like the aroma and taste of kewra in savory dishes so have skipped it. If you want, you can add 1-2 drops of kewra water once the curry is ready.
- Powdered spices get burned very fast so don't leave them unattended and saute them for a few seconds only. You can also mix them with 1-2 teaspoons of water before adding them to the pot.
- Adjust the amount of butter and cream as per your liking.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
Leaving another review as fhis is my go to paneer recipe. My mom and baby love the creaminess of this gravy as i add cashew, walnut and almonds. Thanks again for this great recipe.
Thanks for sharing your feedback. I am so happy to know that your family liked it :).
Superb ..... today I have made this ... comes out really well... thank you so much for sharing this recipe
Thanks a lot for sharing your feedback, glad that you liked it ๐
Thank you ๐
Prepared this for Father's Day lunch. Turned out really well. Used cashew paste instead of cream. Was a hit. Thanks for sharing the recipe.
Thank you so much Akky. Adding cashew put was such a great idea, I will also try that ๐