Skip to content

Shahi Paneer Recipe

Shahi Paneer is one of our favourites: A creamy North Indian curry made with soft paneer in a mildly spiced, velvety gravy. Unlike spicier dishes, it’s known for its delicate balance of aromatic spices like cardamom and cinnamon, combined with cashews or cream for a smooth texture. 

The name "shahi" means "royal", and hints at its origins in Mughal cuisine, where it was traditionally made with luxurious ingredients. It’s a comforting, slightly sweet dish, perfect with naan or basmati rice. Simple, but indulgent.

Ingredients

Ingredients

ℹ️ All our recipes are calculated for 2 portions.

200 g (cubed) Paneer
1 medium (80–100 g, finely chopped) Red onions
1 medium (100 g, puréed) Tomatoes
8–10 (soaked in warm water) Cashew nuts
100 ml (full-fat) Coconut milk or heavy cream
60 ml Milk
20 g (≈ 2 tbsp) Ghee or oil
5 g (≈ 1 tsp) Ginger-garlic paste
1–2 pods Green cardamom
2 Cloves
1 small (2 cm) Cinnamon stick
1 Bay leaf
2 g (≈ ½ tsp) Cumin seeds
4 g (≈ 1 tsp) Coriander powder
2 g (≈ ½ tsp, adjust to taste) Red chili powder
1 g (≈ ¼ tsp) Turmeric powder
2 g (≈ ½ tsp) Garam masala
2 g (½ tsp, crushed) Kasuri methi (fenugreek leaves)
Salt to taste
1 g (¼ tsp, optional) Sugar
Fresh coriander

Ingredients in our shop

Here's a list to easily put the products you still need. Products already in your cart won't be shown. We sell the products in our typical quantities. That might leave you with more, but let that inspire you to create new dishes. This way we protect the environment, to have less packaging applied.

You will need to get the kind of 🥛 milk you like. We also assume, that you will have 🧂 salt at home.

If any products are not listed below, we are already restocking them. They will be available again asap.

Preparation

Preparation

1. Prep the paneer:

  • Heat 10 g ghee/oil in a pan. Lightly fry paneer cubes until golden. Set aside.

2. Make the gravy:

  • In the same pan, add 10 g ghee/oil. Toss in whole spices (cardamom, cloves, cinnamon, bay leaf, cumin seeds). Sauté for 30 seconds.
  • Add chopped onions. Cook on medium heat until golden (~5 mins).
  • Add ginger-garlic paste. Sauté for 1 minute.
  • Stir in tomato purée, salt, turmeric, red chili powder, and coriander powder. Cook until oil separates (~5–7 mins).
  • Add soaked cashews (drained) and cook for 2 mins. Let cool slightly, then blend with milk into a smooth paste.

3. Finish the gravy:

  • Return the paste to the pan. Add 100 ml coconut milk and 60 ml water. Simmer for 3–4 mins.
  • Stir in garam masala, kasuri methi, and sugar (if using). Simmer for 2 mins.
  • Gently add the fried paneer. Cook for 2–3 mins on low heat (don’t overcook or paneer will turn rubbery).

4. Garnish and serve:

  • Sprinkle fresh coriander.
  • Serve with naan or rice.
  • For extra richness, add 1 tsp of melted butter at the end.

Enjoy Cooking!

We're planning on adding more recipes in the future. Subscribe to our newsletter to learn about them.