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Shahi Paneer Recipe

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

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

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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!

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