Shahi paneer recipe – Delicious, rich & creamy restaurant style shahi paneer. Shahi dishes originated in the royal kitchens of the Mughals and were meat based. Shahi paneer is popular in the Indian restaurants & is made in several ways. Similar to the other mughlai foods, this shahi paneer is prepared with nuts, onions, spices & yogurt or cream.
The use of yogurt or curd elevates the taste of the gravy with the aroma of spices infused.
Many sources mention that mughlai foods were made rich with the use of nuts, saffron & curd. Tomatoes were not used as they did not exist in India during the mughal reign.
Restaurants serve shahi paneer made in different styles, some even use tomatoes. The recipe shared here does not use tomatoes but I have included tips in the recipe card if you prefer to use it.
Using both yogurt & tomatoes makes the gravy very tangy which can be balanced with the addition of extra cream.
To make shahi paneer recipe, most restaurants serving mughlai foods use kewra water for the aroma. Without that one may not feel the dish so special.
Though kewra water doesn’t add any taste to the food, it definitely brings in a great aroma to mughalai foods. But if you don’t like its fragrance just skip it.
More Paneer recipes
Paneer butter masala
Palak paneer
Malai kofta
Kadai paneer
Paneer makhani
Preparation
1. Fry 225 to 250 grams paneer lightly in 1 tbsp. ghee and set aside to a plate. This is optional. I choose not to fry.
2. For making the shahi paste, onions and nuts can be blanched or sauteed in ghee. Sautéing brings out the aroma of the nuts and mild sweetness from onions. So I prefer to saute than to blanch. Heat a kadai with 1 tbsps ghee. Add 3 green cardamom, 12 whole cashew nuts and 8 almonds. Fry till they turn slightly golden.
3. Add 1 cup diced onions (2 medium) and 1 slit green chili. Fry till the onions turn translucent. I forgot to add green chili. Take these to a wide plate and cool.
4. Transfer them to a jar with very little water.
5. Make a smooth paste adding as little water as possible. We don’t want any chunks and grits of nuts here so grind the paste smooth.
How to make shahi paneer
6. Heat the same pan or kadai with 1 tablespoon ghee. Fry 1 inch cinnamon & 2 to 3 cloves for a min. Do not skip the spices since we do not use much of garam masala powder in this recipe. These tempering spices add flavor to the gravy. I have also added the optional ingredients small bay leaf and half teaspoon shahi jeera. Once the begin to splutter, add 1 teaspoon ginger garlic paste and fry till the raw smell disappears.
7. Add the ground onion paste, ¼ teaspoon red chili powder, 1/8 teaspoon turmeric, half teaspoon salt and ¾ to 1 teaspoon garam masala. Saute for 3 to 4 minutes until the mixture thickens and begins to leave the pan.
8. Beat the curd with a fork until smooth. Lower the flame and add it to the pan.
9. Mix well and cook until it leaves the sides of the pan.
10. Add ½ to ¾ cup water, add 1 pinch saffron strands. Stir and begin to cook till the curry thickens. By then you can see traces of oil over the gravy.
11. Add cubed paneer and cook for 2 to 3 minutes. If you have already sautéed the paneer in ghee, then switch off the stove immediately after adding paneer to gravy. You can also add deseeded slit green chili now for that distinct flavor. Sprinkle kewra water & cream if using. Give a good stir.
Transfer immediately to a serving bowl to avoid paneer cooking further. Shahi paneer is ready. Garnish with cream.
Pro Tips
- Using fresh curd or yogurt especially homemade is the key as the store bought ones often have a sour flavor.
- Do use good quality paneer. If using store bought, then immerse it in warm water for 15 to 20 mins. Drain & use in the recipe.
- A good garam masala & the whole spices enhance the aroma of the gravy. So do not skip them or reduce the quantity than mentioned in the recipe.
- To make shahi paneer recipe with white gravy, just skip using red chili powder and use green chili to add the hint of heat or spice.
- I have used almonds / badam just to reduce the quantity of cashews. If you like to use all cashews, just replace almonds with cashews.
Serving suggestions for shahi paneer
Shahi paneer is best served with plain Basmati rice, Roti, Naan or even with flavored rice dishes like Jeera rice or Ghee rice.
Related Recipes
Recipe card
Shahi paneer recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 1 ½ cup paneer cubes (approximately 225 to 250 grams)
- ½ cup curd (plain yogurt, avoid sour curd)
- 1 teaspoon ginger garlic paste
- ¼ teaspoon red chili powder (optional)
- ⅛ teaspoon turmeric (optional)
- ¾ to 1 teaspoon garam masala
- 1 Pinch saffron strands (optional)
- ½ teaspoon salt (adjust to taste)
- 2 tablespoons Ghee or oil
- 2 to 4 drops Kewra water (optional)
- ¾ cup water
- 3 tablespoons cream (optional)
Spices
- ½ teaspoon cumin or jeera or shahi jeera (optional)
- 2 to 3 cloves
- 1 to 2 inch cinnamon
for shahi paste
- 12 whole cashewnuts split or kaju
- 8 almonds or badam
- 3 green cardamoms or elaichi
- 1 green chili slit (optional)
- 1 cup onions cubed (2 medium)
- 1 to 2 tomatoes cubed (optional, refer notes)
Instructions
Preparation
- Add one tablespoon ghee to a pan, heat it.
- Add cashews, green cardamom & almonds. Fry them until light golden.
- Next add cubed onions, green chili and fry until they turn transparent.
- If using tomato (optional), add it now.
- Cook the entire mixture till mushy. You may add little water if you prefer.
- Cool completely & blend this with very little water to a smooth puree or paste.
- This step is optional. You can fry the paneer lightly in ghee.
- Keep the fried paneer immersed in hot water for about 15 mins. This helps to soften the paneer.
How to make shahi paneer
- Heat up the same pan with the rest of the ghee or oil.
- Add cumin, cloves & cinnamon.
- Saute until they turn fragrant just for a minute.
- Add ginger garlic paste and fry till the raw smell goes off. This takes about 1 to 2 mins.
- Next transfer the onion cashew paste, chili powder, garam masala, turmeric & salt.
- Fry for about 3 to 4 minutes until the raw smell of the spice powders goes away.
- Beat the curd well in a separate bowl with a fork until smooth.
- Lower the flame completely and then add it to the pan.
- Mix well. Cook till it begins to leave the sides of the pan.
- Pour ½ to ¾ cup water. Add saffron if using.
- Cook till the shahi paneer gravy thickens. Or till u see traces of oil over the gravy.
- Taste the gravy and add more salt if desired.
- Add paneer and cook for about 2 minutes on a low heat.
- If sauteed in ghee before then just add paneer and do not cook further.
- Pour kewra water & cream if using and stir.
- Transfer shahi paneer to a serving bowl to prevent it from cooking further.
- Garnish shahi paneer with cream. You can also sprinkle some crushed pepper for extra heat.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Hi Swasthi,
Absolutely love all your recipes,
Thanks for sharing.
For shahi paneer can we substitute cashews??
My son is allergic to some nuts not all, can we do more almonds?
Hi Gitika
Thank you so much!
Yes you can use only almonds or even poppy seeds or magaz (melon seeds)
So good dis
Hi , today tried shahi paneer ….thnx alot …lov it…….
Hi Binoj
Glad you like it. Thank you
Please put ingredient quantities along with the pictures. It is difficult to scroll up and down all the time, especially for novices like me.
Yes noted. I will do it
In love with this recipe…
Thank you!
Your recipes have truly changed my life. I have tried three of them so far and I will be making this tonight. All the other recipes I have tried turned out absolutely incredible. It is so difficult to find good authentic Indian recipes and I am so happy to have found your website, I will never stray to any other sites. My 1year old daughter has even loved all of them though I do not make the food spicy for her (we add hot peppers to our individual dish so then whole family can enjoy their preferred level of spice). I am just learning how to cook more Indian food and when you search up recipes a lot are lacking in spices and are not authentic at all. I want the real deal by an experienced cook in Indian food! Thank you for sharing your incredibly beautiful fragrant recipes.
Hello Maria
Glad to know the recipes turned out good. It makes me so happy that your little ones is able to enjoy them. Thanks for leaving a comment!!
🙂
I’m 16, about to turn 17 and I’ve only been learning to cook for a year or so, and I really want to thank you for this blog. I used recipes from this blog every time I made Indian foods and it has NEVER failed me. It always turns out delicious. My family even says it tastes like restaurant food. Thank you so much for the helpful recipes!
Hello Shruti,
You are most welcome! So happy to know the recipes helped. Thanks for leaving a comment. Wishing you the best!
🙂
You always have great, easy to follow recipes. Thank you.
Welcome Priya
Glad you like them
🙂
Hi Swasthi
can i use rose water instead of kewra water?
thank you
Hi Lavanya
Yes you can if you like the flavor
Thanks to you swasthi , it turned out very well our family appreciated your recipe lots of love to your dish making efforts…….
Rikki
Welcome Rikki
Glad to know!
Another superb dish Swasthi – thank you, thank you.
Mine turned out a darker colour. I did use saffron threads. I did not use tomatoes but maybe cooked the onions to a darker colour that required. Was careful not to brown them and kept adding water to try and achieve the mushy effect you describe.
Can you advise how many strands of saffron should i use and what is your weight for a medium onion.
As always, so grateful that you take the time to produce these gems
Welcome Sandy,
Yes if the onions are sauteed longer they will impart a darker color. Or may be it’s the kind of onions. Usually red onions make darker gravy. Here I have used sweet onions. These are something similar to yellow onions. Next time try with different kind of onions. Regarding the weight of the onion & saffron, I will check my personal notes and update the recipe. Thank you so much for leaving a comment.
🙂
Perfect restaurant style ?
Thanks Ruchika
Single word “yummy”
Thanks Akshaya
Hi Swasthi ,today I tried this recipe, comes well all liked this paneer gravy, Thank you
I tried this recipe so pleased I added chick peas as well . So tasty thanks ever so much for sharing your recipe .
Welcome Dianne
Glad to know!
Hi
I have tried this recipe….it came out to be very tasty n delicious…..same as shown in ur photo….I always search for your recipes….thank you so much for such an easy n tasty recipe….
Hello Dr.Parinita
You are welcome! Glad to know! Thank you!
🙂
Hello Swasthi
Thank you for sharing your recipe. I found it by chance looking for a change to make with paneer. It is great and has gone down well with the family each time.
Hello Fiona
You are welcome!
Glad your family liked it.
🙂
Omg! I just made this and could have ate the whole thing. My first time cooking paneer too. I love the flavour and creaminess of the blended cashews in the sauce. Thanks for recipe and I’ll be trying more on this website!
Hi Cherise
Glad to know you liked it. Thank you so much!
As a fellow Indian woman (hello from Canada), I must say you have a flair for cooking Swasthi! Every recipe I’ve tried is a success!
I subbed sour cream for yogurt as I didn’t have any. I omitted all your option ingredients (again, I didn’t have all of them), but added the cream. My kids loved this recipe.
Hello Harjit,
Glad to know you! Thank you so much! Happy to know the recipes worked out well.
Thank you!
Hi Swasthi,
During this quarantine time, I’ve been using your recipes to cook a lot for my family while we work from home. I’ve made quite a few of your recipes and all of them have turned out fantastic, and my family is pleasantly surprised because before the quarantine, I had never cooked Indian food at all. Now I, a 22 year old, often call you my ‘mom’ for teaching me these recipes and my real mom laughs and says she’s been replaced! Made this Shahi Paneer today and it was a hit, thank you so much for your tasty! easy to follow recipes
Hello Sneha,
Haha! So Glad to know you! Very very happy to know the recipes are helping. Thank you so much for your time to comment here.
My good wishes to all of you!
🙂
Hi Swasthi,
I’m a novice and have made very few Indian dishes. However, the shahi paneer was absolutely delicious! Thank you so much for the recipe!
Hi Malavika
You are welcome! Glad you liked it! Thank you
You are amazing cook Swathi ,I tried your recipe for kardhi paneer ,it was the talk of the table , today I am trying your Shahi paneer recipe hope it’s as good as that .I have to say I am very new to cooking so thanks for all the compliment s I got from my husband . keep up the good work
Hello Dr.Ruchi,
You are welcome! Glad you liked the kadai paneer. Hope you all enjoy shahi paneer as well. Thank you so much for the comment!
🙂