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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
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
  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.