Shahi Paneer, often referred to as “royal paneer,” is a traditional Indian dish that was originally prepared in the grand Mughal courts. This indulgent recipe is designed to reflect the luxurious taste and rich ingredients typically reserved for royalty, hence the name “Shahi,” which means “royal” in Hindi.

The dish is a delicacy, featuring soft cubes of paneer (Indian cottage cheese) simmered in a rich, aromatic gravy made from cashews, cream, yogurt, and a medley of mild spices. Though it appears complex, Shahi Paneer can be made easily at home with the right techniques and ingredients.

This detailed recipe will guide you through making this restaurant-quality dish in your own kitchen. Whether you’re a beginner or an experienced cook, this version ensures excellent results every time.

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Ingredients:

For the Paneer:

• 250 grams paneer (cut into cubes)
• 1 tablespoon ghee (clarified butter) or vegetable oil
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste

For the Shahi Gravy:

• 2 medium onions, roughly chopped
• 2 medium tomatoes, roughly chopped
• 1/4 cup cashew nuts (soaked in warm water for 15 minutes)
• 2 tablespoons melon seeds (optional, for added creaminess)
• 1/2 cup fresh cream (substitute with coconut cream for vegan version)
• 1/2 cup whole milk (substitute with almond or cashew milk for vegan version)
• 1/4 cup plain yogurt (use plant-based yogurt for vegan option)
• 1 tablespoon ginger-garlic paste
• 2 green chilies (slit, adjust to spice preference)
• 1 teaspoon garam masala
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cardamom powder
• 1/2 teaspoon sugar
• 1/4 teaspoon turmeric powder
• 1 bay leaf
• 4 green cardamom pods
• 4 cloves
• 1 small cinnamon stick
• 1 tablespoon saffron strands (soaked in 2 tablespoons warm milk)
• Salt to taste
• 1/4 cup water (as needed)
• Fresh coriander leaves for garnish

Step-by-Step Instructions:

Step 1: Preparing the Paneer

Cut the Paneer: Begin by cutting the paneer into medium-sized cubes, approximately 1-inch. This size ensures the paneer absorbs the flavor of the gravy while maintaining its texture.

Marinate the Paneer: In a small bowl, combine the turmeric powder, red chili powder, and a pinch of salt. Gently coat the paneer cubes with this spice mixture. Set aside for 10-15 minutes. This brief marination process infuses the paneer with flavor and a hint of color.

Fry the Paneer: Heat 1 tablespoon of ghee or oil in a non-stick pan over medium heat. Add the marinated paneer cubes and lightly fry them until they are golden on all sides. Be careful not to over-fry them, as they should remain soft. Set the paneer aside on a plate lined with paper towels to drain excess oil.

Chef’s Tip:

For an even softer texture, after frying, soak the paneer cubes in warm water for about 10 minutes. This will ensure the paneer remains soft when added to the gravy.

Step 2: Making the Shahi Gravy

Prepare the Cashew Paste: Drain the soaked cashew nuts and transfer them to a blender or food processor. Blend them along with the melon seeds (if using) into a smooth paste using a few tablespoons of water. This cashew paste will give the gravy its signature creaminess.

Sauté the Onions: In the same pan used to fry the paneer, add the bay leaf, cardamom pods, cloves, and cinnamon stick. Fry for 1-2 minutes until fragrant. Add the chopped onions and sauté until they become soft and translucent, about 5-7 minutes. Be careful not to brown the onions too much, as this dish requires a pale, rich gravy.

Add Ginger-Garlic Paste and Chilies: Add the ginger-garlic paste and slit green chilies to the sautéed onions. Cook for another 2-3 minutes until the raw aroma of the ginger and garlic fades.

Cook the Tomatoes: Add the chopped tomatoes to the onion mixture and cook until the tomatoes become soft and mushy, around 7-8 minutes. Stir occasionally to prevent sticking.

Blend the Mixture: Once the onions and tomatoes are cooked, remove the bay leaf, cinnamon stick, and cardamom pods, and allow the mixture to cool slightly. Transfer it to a blender and blend until you have a smooth puree. This ensures a velvety texture for the final gravy.

Cook the Puree: Pour the blended puree back into the pan and cook over medium heat. Stir in cumin powder, coriander powder, garam masala, turmeric, sugar, and salt. Let the mixture cook for 5 minutes until the spices are well incorporated and the gravy starts releasing oil from the sides.

Add the Cashew Paste: Stir in the cashew-melon paste and cook for an additional 4-5 minutes, stirring constantly to prevent the mixture from sticking to the bottom of the pan.

Add Dairy (or Vegan Alternatives): Reduce the heat to low and gradually whisk in the yogurt, fresh cream, and milk (or vegan alternatives if needed). Cook for another 7-10 minutes, allowing the gravy to thicken. You can adjust the consistency by adding water or more milk as necessary.

Add Saffron: Gently stir in the saffron strands along with the milk they were soaked in. The saffron not only imparts a beautiful golden hue to the gravy but also elevates the flavor profile of the dish.

Simmer with Paneer: Finally, add the fried paneer cubes to the gravy, ensuring each piece is well coated. Let the paneer simmer in the gravy for 3-4 minutes to absorb all the flavors. Be gentle while stirring to avoid breaking the paneer cubes.

Chef’s Tip:

For a richer flavor, you can add a teaspoon of ghee or butter at this stage, stirring it in just before turning off the heat.

Step 3: Serving Shahi Paneer

Garnish: Turn off the heat and garnish your Shahi Paneer with freshly chopped coriander leaves and a drizzle of cream. You can also add slivers of blanched almonds or pistachios for a final touch of elegance.

Serving Suggestions:

Shahi Paneer pairs beautifully with soft, fluffy Indian breads like naan, tandoori roti, or paratha. For a gluten-free option, serve it with basmati rice or jeera (cumin) rice.

Accompany this royal dish with a side of cooling cucumber raita or mint chutney to balance the richness of the gravy.

Chef’s Tip:

To elevate the presentation, serve Shahi Paneer in a brass or copper bowl, garnished with edible silver leaf (vark) for an authentic royal touch.

Nutrition Information (Per Serving, Serves 4):

• Calories: 320 kcal
• Protein: 12g
• Fat: 24g
• Carbohydrates: 15g
• Fiber: 3g
• Sugar: 5g
• Sodium: 480mg

Note: Nutrition values may vary based on substitutions and individual portion sizes.

Variations and Substitutions:

Vegan Shahi Paneer:

Paneer Substitute: Use firm tofu instead of paneer. Follow the same marination and frying process to mimic the texture.

Dairy Substitutes: Replace cream with coconut cream, milk with almond or cashew milk, and yogurt with a plant-based version like coconut or almond yogurt. These substitutions will provide a similar creamy texture without compromising on flavor.

Nut-Free Version:

Cashew Substitute: If you have a nut allergy, you can omit the cashews and melon seeds. Instead, use 1/2 cup of boiled potatoes or pumpkin puree to thicken the gravy. The starchy vegetables will give a smooth, creamy texture similar to nuts.

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Lighter Version:

Reduced Cream: For a lighter option, reduce the amount of cream used by half and replace with Greek yogurt or low-fat yogurt for added tang and reduced fat.

Chef’s Tip:

If you prefer a spicy kick, increase the quantity of green chilies or add a pinch of cayenne pepper. For those who like a milder, more subtle flavor, reduce the amount of garam masala.

Final Opinion

Shahi Paneer is a quintessential dish that brings a touch of royalty to your dining table. With its rich, creamy texture and perfectly balanced spices, it’s sure to be a crowd-pleaser, whether served at a festive dinner or a quiet family meal.

Despite its indulgent nature, this recipe is quite simple and achievable in a home kitchen with just a few essential ingredients.

The luxuriousness of Shahi Paneer lies in the delicate balance of cream, nuts, and fragrant spices, which combine to create a dish that is nothing short of spectacular.

Shahi Paneer Recipe FAQ

What exactly is Shahi Paneer?

Shahi Paneer is a rich North Indian curry made with paneer (Indian cottage cheese) in a creamy gravy of nuts, tomatoes, and aromatic spices. “Shahi” means royal, referring to its rich, luxurious nature.

What makes Shahi Paneer different from regular Paneer Butter Masala?

Shahi Paneer has a milder, more delicate flavor and uses nuts (cashews and almonds) for creaminess, while Paneer Butter Masala relies more on butter and tomatoes for its taste and texture.

Can I use store-bought paneer?

Yes, store-bought paneer works well. Just soak it in hot water for 10-15 minutes before using to make it soft and spongy. Homemade paneer is also an excellent option if available.

Why is my Shahi Paneer gravy grainy?

This usually happens when the nuts aren’t ground finely enough. Make sure to soak the nuts for 4-6 hours and blend them into a super-smooth paste to avoid graininess.

Can I make this dish ahead of time?

Yes, Shahi Paneer can be made 1-2 days in advance. The flavors actually develop better over time. Store it in an airtight container in the refrigerator and reheat gently before serving.

Is there a way to make it less rich?

You can substitute some of the cream with milk or cashew paste, and reduce the amount of nuts. However, keep in mind that this may affect the authentic taste and texture of the dish.

My gravy splits while cooking. How can I prevent this?

Cook on low to medium heat and avoid vigorous boiling. When adding cream, make sure it’s at room temperature and add it gradually while stirring continuously.

What’s the best way to prevent paneer from becoming rubbery?

Add the paneer to the gravy towards the end of cooking, and simmer for just 3-4 minutes. Overcooking paneer can make it tough and rubbery.

Can I freeze Shahi Paneer?

Yes, but the texture might change slightly upon thawing. Freeze without the cream, and add fresh cream when reheating. It can be frozen for up to 1 month.

What are the best accompaniments for Shahi Paneer?

Naan, roti, or jeera rice are traditional accompaniments. For a complete meal, serve with a side of dal, onion rings, and a simple raita.

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