Shahi Paneer Recipe: Rich, Creamy, Restaurant-Style Delight

Craving a luxurious, restaurant-style Shahi Paneer at home? This iconic Mughlai dish features soft paneer cubes swimming in a velvety, aromatic gravy enriched with cream, nuts, and fragrant spices. Perfect for special occasions or when you want to treat yourself, this recipe delivers the rich, creamy texture and depth of flavor you love from Indian restaurants—without the fuss.

Why you’ll love this recipe:
– Authentic taste with simple techniques.
– Customizable spice level (mild or bold).
– Uses pantry-friendly ingredients with easy substitutions.
– Healthier than takeout (control cream and oil!).

What Makes Shahi Paneer Special?

Originating from Mughal royal kitchens, “Shahi” means “royal”—and this dish lives up to its name! The gravy gets its richness from cashews, yogurt, and cream, while spices like cardamom and saffron add warmth. Unlike butter paneer, Shahi Paneer is subtly sweet and nutty, with a smoother texture.

Shahi Paneer Recipe: Restaurant-Style Creamy Gravy

Ingredients (Serves 4)

• Paneer – 250g (cubed, fried or raw)
• Onions – 2 medium (sliced)
• Tomatoes – 3 medium (chopped)
• Cashews – 15-20 (soaked 30 mins)
• Yogurt – ¼ cup (whisked)
• Fresh cream – ½ cup (or coconut cream for vegan)
• Ginger-garlic paste – 1 tbsp
• Spices – 1 tsp cumin, 1 tsp coriander, ½ tsp turmeric, ½ tsp garam masala, ¼ tsp cardamom powder, 1 bay leaf, 2 cloves, 1-inch cinnamon, saffron strands (optional)
• Salt & sugar – to taste
• Ghee/oil – 2 tbsp

Step-by-Step Instructions

1. Sauté onions: Heat ghee in a pan. Add bay leaf, cloves, and cinnamon. Sauté onions until golden brown.
2. Blend the base: Cool onions, then blend with tomatoes, cashews, and ginger-garlic paste into a smooth paste.
3. Cook the gravy: Reheat the pan, add cumin, and pour the blended paste. Cook for 5-7 minutes until oil separates.
4. Add spices & yogurt: Stir in coriander, turmeric, and salt. Lower heat, add whisked yogurt slowly to avoid curdling.
5. Simmer: Add 1 cup water, cover, and simmer for 10 minutes.
6. Finish with cream & paneer: Stir in cream, garam masala, cardamom, and paneer. Cook 2-3 minutes. Garnish with saffron and coriander leaves.

Time & Servings

• Prep time: 15 mins (plus 30 mins soaking)
• Cook time: 25 mins
• Total time: 40 mins
• Servings: 4

Nutrition (per serving)

Pro Tips for Perfect Shahi Paneer

• Soak cashews in hot water for a creamier gravy.
• Fry paneer lightly for a firmer texture (or soak raw paneer in warm water to soften).
• Low heat when adding yogurt prevents splitting.
• Adjust cream for thickness—add more for extra richness.

FAQs

Q: Can I make Shahi Paneer without cream?

A: Yes! Use coconut milk or blended cashew paste for a dairy-free version.

Q: Why is my gravy bitter?

A: Overcooked onions or burnt spices can cause bitterness. Sauté onions on medium heat until golden (not brown).

Q: How long does it last in the fridge?

A: Store in an airtight container for up to 3 days. Reheat gently with a splash of water.

Now, dig into your homemade Shahi Paneer—creamy, dreamy, and fit for royalty! Serve with naan or jeera rice for the ultimate feast.