Shahi Paneer is one of the popular dishes of Indian cuisine and can be found on the menu of every restaurant or Dhaba. It’s the most creamy paneer recipe that you can ever taste with naan or paratha.
Originating from the royal kitchens, Shahi Paneer is prepared using a lot of curd or yogurt and dry fruits, which mainly includes cashews and almonds.
The most peculiar thing about Shahi Paneer is the use of spices and cream in it along with kewra water, which brings an aroma to it that can make your mouth water.
Shahi means royal and as the name suggest this is a royal paneer dish. Literally translated to royal cottage cheese. Dry fruits, yogurt, saffron, whole spices, and sometimes cream is added to make this dish royal and rich.
Restaurant-style Easy shahi paneer recipe
This restaurant-style shahi paneer recipe will surely become your new favorite paneer curry at home.
This Punjabi version of the shahi paneer recipe is very flavorful with aromatic, rich, and creamy gravy. Here paneer cubes are simmered into the spiced onion, tomato gravy.
The subtle difference between Paneer Butter Masala and Shahi paneer is that more whole spices are used in Paneer Butter Masala whereas Shahi paneer has a sweeter taste when compared to Paneer Butter Masala.
Some question About the Shahi paneer recipe
1. Is Shahi Paneer Spicy?
The subtle difference between paneer butter masala and shahi paneer is that more whole spices are used in paneer butter masala, whereas shahi paneer has a sweeter taste when compared to paneer butter masala.
2. Where is Shahi Paneer famous?
Shahi paneer recipe is very popular in northern India and originated from the Mughlai cuisine.
This north Indian dish is liked by most people as it is a rich dish filled with spices, paneer, and cream that makes it thick creamy, and spicy to taste
3. Is paneer difficult to digest?
Paneer is easy to digest. It’s light on the stomach. … Paneer, taken in moderation, helps in reducing weight. So, people who are on a strict diet can include paneer as part of their diet.
4. Why Homemade shahi paneer recipe is the best?
am sure guests will enjoy it and will lick their fingers. Or it is not a bad idea to make for special occasion family dinner. This homemade one is 100 times better than a restaurant one.
About This shahi paneer Recipe
It is a side made from delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti, paratha, naan, or rice.
In addition, Lahsooni Methi Paneer, Paneer Butter Masala, Kadai Paneer is a nice twist on a paneer dish, while Paneer Pasanda, Paneer Lababdar tastes something similar.
Cottage Cheese or Paneer in any form is loved by my family. In addition, I try to make different recipes with paneer each time.
And this time I made this rich and creamy Shahi Paneer recipe. I have made this recipe before many times and it has been appreciated each time I made it.
Tips and Variations of shahi paneer recipe
Depending on your flavor, you can use almond and cashew both in this dish, or you can also use one of them to elevate the taste.
For that perfect taste to your Shahi Paneer, use sour curd in this recipe or homemade curd. It is suggested to use whole spices to make your own garam masala and then use it for the best flavor to your dish.
The creaminess comes from onions, nuts, and curd. This is one of the popular and rich cottage cheese recipes from Mughlai cuisine.
firstly, adding cream makes curry rich and flavourful. also, do not make curry spicy as it needs to be mild. additionally, sieve the puree to get a silky smooth texture. finally, the shahi paneer recipe tastes great when served hot.
Ingredient of shahi paneer recipe
since it is a shahi recipe, I have added almonds, cashew nuts, and saffron in the curry. These give the curry a very rich and creamy flavor.
You can also add a tbsp of melon seeds or Magaj to make it even richer.
You will need some ghee and oil and whole spices like cloves, black peppercorns, black cardamom, green cardamom, and cinnamon.
They lend a beautiful flavor to the curry. Onion, ginger, garlic, and tomato puree make the base of the curry.
I recommend using store-bought tomato puree to make this recipe as it is more concentrated and deep in flavor.
Khoya is added to make the gravy even richer.
Lastly, to balance the flavor, honey and lemon juice are added and you will also need fresh paneer cubes, fresh cream, and a few drops of kewra essence.
How to make shahi paneer recipe
Shahi paneer restaurant style
Easy shahi paneer recipe
- 250 gm paneer
- 200 gm tomato
- 4 nos Onion medium
- 10 piece Garlic peeled
- 2 inch Ginger
- 4 piece green chili
- ½ cup cashew
- 7-8 nos Almond
- 2 nos bey leaf
- 4 nos Green cardamom
- 1 inch cinnamon stick
- 1 nos black cardamom
- 4 nos calve
- 1 tbsp Kashmiri red chili powder
- 2 tbsp Butter
- 1 cup Cream
- 1 pinch Elaichi powder
- 1 pinch Kasturi methi powder
- To a pan add the diced onion, roughly chopped garlic, ginger, green cardamoms, green chilies, cashews, almonds. Add around 2 (16 oz) to 2.5 (20 oz) cups water. Let it boil on medium-high heat for 15 to 20 minutes.
- Let it cool down slightly. I remove the skin from the almonds at this point (optional). Once it has cooled down a little, transfer the ingredients to a blender. Blend to a smooth paste. Set aside.
- Meanwhile, cut your paneer. I cut the paneer into triangles for this recipe. Cut into cubes and then cut each cube into the triangle.
- Now, heat a heavy bottom pan on medium heat. Once hot, add the oil and ghee and then add the cinnamon stick, bay leaf, and cloves. Saute the spices for few seconds until fragrant. Stir in the prepared onion-nuts paste into the pan. Cook for 4 to 5 minutes stirring often.
- Add in the coriander powder, red chili powder, garam masala, sugar, salt, cardamom powder, and black pepper powder. Stir the spices and cook for 1 minute.
- Remove pan from heat and add the yogurt, little at a time and whisking continuously. This is important so that the yogurt doesn't split. Cook for 1 minute.
- Also, make sure your yogurt is at room temperature before you add it to the pan, Add remaining 1/2 to 1 cup water to the pan and stir. Also, add the saffron strands, if using (crush them before adding) and stir.
- Let the curry simmer for 5 to 6 minutes. It will thicken as it cooks. Add in the cream and mix.
- Add the paneer and simmer for 3 more minutes. Sprinkle some cardamom powder on top.
- now your shahi paneer is ready, garnish with cream and coriander leaf and Serve Shahi Paneer hot with naan or jeera rice, and enjoy it.
Amount Per Serving
- Calories from Fat 216
- Fat 24g
- Saturated Fat 13g
- Monounsaturated Fat 1g
- Cholesterol 58mg
- Sodium 39mg
- Potassium 138mg
- Carbohydrates 9g
- Fiber 1g
- Sugar 4g
- Protein 10g
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