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October 15, 2017 By rachnaskitchen 6 Comments

Shahi Paneer Recipe | Restaurant Style easy Shahi Paneer recipe

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Step by step Restaurant style shahi paneer recipe

 

how to make shahi paneer at home

 

Shahi paneer is a North Indian gravy based dish which is so popular that it is found in almost every menu of Indian restaurants. The name itself suggests about its origins from Mughal rule in India. The main feature of this gravy is the use of nuts and the royal paneer cheese. It is not very spicy in taste.

This easy shahi paneer recipe is on heavier side in terms of calories. But once in a while I can afford it. Preparing shahi paneer at home is very easy and most of the ingredients are available in any Indian kitchen.

In this recipe I have used yogurt instead of tomato as I don’t like too much tanginess in my gravies. You can interchange the ingredients, if you prefer tomatoes over yogurt. The colour of gravy has come out by saffron and turmeric powder. The use of saffron also makes it aromatic.

Few points to keep in mind for preparing delicious recipe
1- If onion are bitter, chop them and boil for 10 minutes. This will enhance the flavour.
2- Last crucial tip that whenever you need to adjust consistency of gravy, this one or any other gravy, always use boiled warm water. It will make a peculiar difference in taste.

Some other paneer recipes from blog

1. Paneer butter masala

2. Kadai paneer recipe

3. Khoya matar paneer

Shahi paneer recipe

 

Ingredients

*measurement for cup used, 1 cup = 250 ml

For shahi mixture
2 teaspoon oil
15 whole cashew nuts
7 almonds
4 green cardamoms
1 cup yellow onions, roughly chopped

Whole spices used
2 bay leaves
1 black cardamom
1 mace
4 cloves
1 star anise
1/2 teaspoon shahi jeera (black cumin seeds)

For gravy
1 tablespoon ghee (clarified butter)
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
1 teaspoon thick yogurt
1/2  teaspoon Kashmiri red chili powder
8 saffron strands
250 grams paneer, cubed (approximately 1 1/2 cup)
2 tablespoon full fat fresh cream
5 drops kewra water
salt to taste

Step by step shahi paneer recipe

Step 1. Place a small pan over medium heat. Heat up one teaspoon of oil. Add the cashew nuts, almonds and cardamom pods. Roast them for two minutes. Keep them aside.

shahi paneer step 1

 

Step 2. Place a large pan on medium heat. Heat up another teaspoon of oil. Add chopped onions. Saute till it get translucent. Then add roasted nuts prepared in step 1. Remove from heat. Let it cool and then grind in a mixer to a smooth consistency. Add 2- 3 teaspoon of water to the mixture while grounding,  if needed.

shahi paneer step 4

 

Step 3. Place the same pan used for sautéing onions on heat. Add ghee. Once ghee is hot enough, add bay leaves, black cardamom, mace, cloves, star anise. Saute for a 30 seconds.

shahi paneer step 5

 

Step 4. Add cumin seeds to splutter.

shahi paneer step 6

 

Step 5. Add the ground masala prepared in step 2. above. Saute it for a minute.

shahi paneer step 7

 

Step 6. Then add cumin powder, turmeric powder, garam masala and coriander powder. Saute again for 2 minutes to cook masala.
Then add yogurt and saute for a minute.

shahi paneer step 8

 

Step 7. (Optional) Before proceeding forward, you can strain the mixture to get smooth silky gravy. But this is totally optional, it doesn’t makes any difference in taste.

Step 8. Add saffron strands and Kashmiri red chili powder. Saute for two minutes.

shahi paneer step 9

 

Step 9. Add cubed paneer and mix.

shahi paneer step 10

 

Step 10. Add fresh cream and switch off the gas then mix.
Note- Do not cook further on heat after adding cream as it will curdle the cream.

shahi paneer step 1 1

This easy Shahi paneer recipe is ready to serve with hot phulka,or naan.

Recipe card – Easy shahi paneer recipe

Shahi paneer recipe
Print
Shahi Paneer Recipe , How To Make Shahi Paneer | Restaurant Style Shahi Paneer
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
Shahi paneer recipe is a North Indian gravy based dish which is so popular that it is found in almost every menu of Indian restaurants. The name itself suggests about its origins from Mughal rule in India. The main feature of this gravy is the use of nuts and the royal paneer cheese. It is not very spicy in taste.
Course: Main
Cuisine: North Indian
Servings: 4 Servings
Author: Rachna's Kitchen
Ingredients
For shahi mixture
  • 2 teaspoon oil
  • 15 whole cashew nuts
  • 7 almonds
  • 4 green cardamoms
  • 1 cup yellow onions roughly chopped
  • Whole spices used
  • 2 bay leaves
  • 1 black cardamom
  • 1 mace
  • 4 cloves
  • 1 star anise
  • 1/2 teaspoon shahi jeera black cumin seeds
For gravy
  • 1 tablespoon ghee clarified butter1/4 teaspoon coriander powder
  • 1/4 teaspoon cumin powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • 1 teaspoon thick yogurt
  • 1/2 teaspoon Kashmiri red chili powder
  • 8 saffron strands
  • 250 grams paneer cubed (approximately 1 1/2 cup)
  • 2 tablespoon full fat fresh cream
  • 5 drops kewra water
  • salt to taste
Instructions
  1. Place a small pan over medium heat. Heat up one teaspoon of oil. Add the cashew nuts, almonds and cardamom pods. Roast them for two minutes. Keep them aside.

  2. Place a large pan on medium heat. Heat up another teaspoon of oil. Add chopped onions. Saute till it get translucent. Then add roasted nuts prepared in step 1.

  3. Remove from heat. Let it cool and then grind in a mixer to a smooth consistency. Add 2- 3 teaspoon of water to the mixture while grounding, if needed.
  4. Place the same pan used for sautéing onions on heat. Add ghee. Once ghee is hot enough, add bay leaves, black cardamom, mace, cloves, star anise. Saute for a 30 seconds.

  5. Add cumin seeds to splutter.

  6. Add the ground masala prepared in step 2. above. Saute it for a minute.

  7. Then add cumin powder, turmeric powder, garam masala and coriander powder. Saute again for 2 minutes to cook masala.

  8. Then add yogurt and saute for a minute.
  9. (Optional) Before proceeding forward, you can strain the mixture to get smooth silky gravy. But this is totally optional, it doesn't makes any difference in taste.

  10. Add saffron strands and Kashmiri red chili powder. Saute for two minutes.

  11.  Add cubed paneer and mix.

  12. Add fresh cream and switch off the gas then mix.

  13. Note- Do not cook further on heat after adding cream as it will curdle the cream.

 

 

Filed Under: 30 Min Recipes, Mughlai, North Indian, Vegetarian Curries

Reader Interactions

Comments

  1. srividhya says

    June 30, 2016 at 4:53 am

    Thanks for the detailed recipe and those tips are great. Lovely clicks.

    Reply
    • rachnaskitchen says

      July 1, 2016 at 3:31 pm

      Thank you dear, glad that you liked it.

      Reply
  2. Anu - My Ginger Garlic Kitchen says

    June 30, 2016 at 8:42 pm

    Mmmm, absolutely loving this dreamy creamy shahi panner. Loving step by step pictures!

    Reply
    • rachnaskitchen says

      July 1, 2016 at 3:29 pm

      Thank you for appreciating dear 🙂

      Reply
  3. Priyanka says

    August 3, 2016 at 5:34 pm

    What a wonderful recipe!

    Reply
    • rachnaskitchen says

      August 3, 2016 at 5:55 pm

      Thank you Priyanka 🙂

      Reply

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