📖 About Shahi Paneer

Shahi Paneer is a rich and royal North Indian curry made with paneer (Indian cottage cheese), cooked in a luscious, creamy, mildly spiced gravy. The word “Shahi” means royal, and true to its name, this dish originates from the royal Mughlai kitchens of India. It is known for its luxurious texture and subtle sweet and aromatic flavor.

Unlike spicier paneer dishes like Paneer Butter Masala or Kadai Paneer, Shahi Paneer has a more mellow profile. The base is made using cashews, cream, and onions, and it features whole spices like cardamom, cinnamon, and bay leaf. It pairs beautifully with Indian breads like naan, roti, paratha, or rice dishes like pulao or jeera rice.

This recipe is a must-try for festive occasions, special dinners, or when you want to impress guests with a restaurant-style paneer dish.

🧀 Shahi Paneer Recipe | Royal Indian Cottage Cheese Curry (Step-by-Step)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Cuisine: Mughlai, North Indian
Course: Main Course

🧂 Ingredients

For Gravy:

• Paneer – 250 grams, cubed

• Onion – 2 medium, sliced

• Tomato – 1 medium (optional, for slight tang)

• Cashew nuts – 12 to 15

• Green chilies – 1–2

• Ginger – 1-inch

• Garlic – 4 cloves

• Water – ½ cup (for boiling and blending)

For Cooking:

• Ghee or Butter – 2 tbsp

• Oil – 1 tbsp

• Bay leaf – 1

• Green cardamom – 2

• Cloves – 2

• Cinnamon – 1 small stick

• Turmeric powder – ¼ tsp

• Coriander powder – 1 tsp

• Garam masala – ½ tsp

• Salt – to taste

• Fresh cream – 3 tbsp

• Kasuri methi – 1 tsp, crushed

• Sugar – 1 tsp (optional, balances flavor)

• Saffron strands – a few (optional)

👨‍🍳 Instructions – Step-by-Step

🔸 Step 1: Prepare Onion-Cashew Base

1. In a saucepan, add onions, cashews, green chili, ginger, garlic, and tomato (if using).

2. Pour ½ cup water and boil for 8–10 minutes till onions are soft.

3. Let it cool and blend into a smooth, thick paste.

✅ Pro Tip: Do not add too much water while blending to keep gravy thick and creamy.

🔸 Step 2: Cook the Shahi Gravy

1. Heat 1 tbsp oil and 2 tbsp ghee/butter in a heavy-bottomed pan.

2. Add whole spices: bay leaf, cinnamon, cardamom, cloves.

3. Sauté for a few seconds till aromatic.

4. Add the blended onion-cashew paste and cook on medium flame for 7–8 minutes.

5. Stir continuously until the mixture thickens and starts releasing fat from the sides.

🔸 Step 3: Add Spices and Paneer

1. Add turmeric, coriander powder, garam masala, and salt.

2. Mix well and cook for 2–3 minutes.

3. Gently add paneer cubes and stir carefully to avoid breaking.

4. Add ¼ cup warm water to adjust consistency if needed.

5. Simmer for 4–5 minutes on low heat.

🔸 Step 4: Finish with Cream and Kasuri Methi

1. Add 3 tbsp fresh cream and crushed kasuri methi.

2. Add sugar if gravy tastes too strong or acidic.

3. Mix everything well and simmer for 2 more minutes.

4. Turn off the heat and let it rest for a couple of minutes.

🔸 Step 5: Garnish and Serve

• Garnish with saffron strands (soaked in milk), fresh cream swirls, or chopped coriander leaves.

• Serve hot with naan, tandoori roti, paratha, or jeera rice.

🔥 Pro Tips

• Soak store-bought paneer in warm water for 10 mins before adding for extra softness.

• Avoid browning the onion-cashew paste — it should retain its pale color for an authentic look.

• Adjust spice levels as Shahi Paneer is supposed to be mildly spiced and creamy.