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Easy shahi paneer recipe

This restaurant-style shahi paneer will surely become your new favorite paneer curry at home. This Punjabi version of shahi paneer is very flavorful with aromatic, rich, and creamy gravy. Here paneer cubes are simmered into the spiced onion, tomato gravy.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Hindu, Vegetarian
Keyword: paneer recipe, shahi paneer, shahi paneer masala
Servings: 4 servings
Calories: 296kcal
Author: recifit


  • 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.



This best shahi paneer recipe uses uncooked paneer (paneer in its basic form); however, you can deep fry paneer cubes in butter/ghee or oil until light brown and add into the curry for variation.
To give extra creamy texture and taste to shahi paneer gravy, add 1/4-cup fresh cream instead of 2 tablespoons in step 10 in the above recipe.
Make sure to remove and discard the whole spices before blending the tomato gravy in mixer-grinder.
To give prepared shahi paneer a tempting look, garnish it with a cream. The contrast of the white and yellow-red color of gravy gives it a delicious look.

Nutrition Facts
Amount Per Serving
Calories 296
  • 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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