Authentic Restaurant Style Shahi Paneer Recipe: A Royal Treat
Shahi Paneer is the crown jewel of North Indian Mughlai cuisine. "Shahi" literally translates to "Royal," and this dish lives up to its name with a rich, velvety gravy made from cashews, cream, and aromatic spices.
Recipe Overview
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Servings: 4 People
Cuisine: North Indian / Mughlai
Ingredients You’ll Need
For the Rich Gravy Base:
Paneer: 250g (cubed into triangles or squares)
Onions: 2 medium (roughly chopped)
Tomatoes: 2 medium (optional, for a redder tint)
Cashews: 12–15 pieces (soaked in warm water)
Ginger-Garlic Paste: 1 tbsp
Green Chilies: 1–2 (slit)
The "Shahi" Spices:
Whole Spices: 1 Bay leaf, 2 Green cardamoms, 1-inch Cinnamon stick, 3 Cloves.
Spice Powders: ½ tsp Turmeric, 1 tsp Kashmiri Red Chili Powder, 1 tsp Coriander powder, ½ tsp Garam masala.
Secret Touch: 1 tsp Kasuri Methi (dried fenugreek leaves) and a pinch of Saffron (soaked in 2 tbsp milk).
Finishing Touches:
Fresh Cream: 3 tbsp
Butter/Ghee: 2 tbsp
Sugar/Honey: ½ tsp (to balance the tanginess)
Salt: To taste
Step-by-Step Instructions
1. Prepare the Royal Paste
Boil the onions, cashews, and ginger-garlic in 1 cup of water for 8–10 minutes until soft. Drain the water and blend them into a silky smooth paste. For a truly professional texture, strain this mixture through a sieve to remove any grit.
2. Sauté the Aromatics
Heat ghee or butter in a heavy-bottomed pan. Add the whole spices (bay leaf, cardamom, cinnamon, cloves). Once they start fluttering and release their aroma, add the onion-cashew paste.
3. Cook the Masala
Cook the paste on low-medium flame until it starts leaving the sides of the pan. Add the red chili powder, turmeric, and coriander powder. If using tomato puree, add it now and cook until the oil separates.
4. The Simmer
Lower the heat and whisk in the cream (or curd for a tangier version). Stir continuously to prevent curdling. Add salt, sugar, and the saffron-infused milk. Add about ½ cup of water to adjust the consistency to a thick, pouring gravy.
5. Add Paneer & Garnish
Gently fold in the paneer cubes. Simmer for 3–5 minutes so the paneer absorbs the flavors. Finish by crushing Kasuri Methi between your palms and sprinkling it over the top along with garam masala.
Pro-Tips for the Best Shahi Paneer
Soft Paneer: Soak your paneer cubes in warm water for 10 minutes before adding them to the gravy; this ensures they stay melt-in-the-mouth soft.
White vs. Red Gravy: For a white "Shahi" look, skip the tomatoes and turmeric. For the popular restaurant "Orange" look, use tomatoes and Kashmiri chili powder.
Don't Overcook: Never boil the paneer for too long, or it will become rubbery.
Nutrition Facts (Per Serving)
| Calories | Protein | Carbohydrates | Fat |
| 350 kcal | 12g | 10g | 28g |
Amazon affiliate Link:
Paneer Buy Hear : Click