Shahi Paneer Recipe | Restaurant Style easy Shahi Paneer recipe

Step by step Restaurant style shahi paneer recipe

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

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.

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.

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.

Step 4. Add cumin seeds to splutter.

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

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.

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.

Step 9. Add cubed paneer and mix.

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.

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

Recipe card – Easy shahi paneer recipe

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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.