Punjabi Shahi Paneer Recipe

Image of shahi paneer served in a white bowl and garnished with cilantro and cream.

Punjabi Shahi Paneer Recipe

Punjabi Shahi Paneer Recipe is a rich and creamy North Indian dish that lives up to its name—"Shahi," meaning royal. Made with soft paneer cubes simmered in a luxurious, nutty gravy infused with aromatic spices, this dish is a perfect blend of mild sweetness and delicate flavors. Whether you're cooking for a special occasion or simply craving a comforting meal, this restaurant-style Shahi Paneer is easy to make at home. Serve it with naan, roti, or fragrant basmati rice for a truly indulgent experience!

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Prep Time 10

Cook Time 30

Resting Time: 5

Total Time 45

Course Main Course

Cuisine Indian

Servings people

Calories 379 kcal

Equipment

Ingredients

1 cup Paneer cubes
2 medium Tomatoes chopped
½ cup Diced Tomatoes
½ cup Onion sliced
1 tablespoon Ginger-Garlic Paste
1 teaspoon Honey/ Maple Syrup or dried fruits like mangoes, papaya, peaches, etc.
5 Cashews soaked in watrer for 10-15 minutes
2-3 pieces Dried Fruits mangoes, peaches
5 Almonds soaked in water for 10-15 minutes
1 cup Water
¼ cup Cream
1 teaspoon Kasuri Methi (dried Fenugreek Leaves)
2-3 tablespoon Oil + Butter

SPICES

1 teaspoon Garam Masala Powder
Kashmiri Red Chilli Powder (as per taste)
Turmeric Powder
1 teaspoon Fennel Seeds Powder

WHOLE SPICES

Garnish:

1-2 tablespoon Cream
1 teaspoon Fennel Seeds Powder
few strands of Saffron

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Instructions

CASHEW/ ALMOND PASTE

First, soak 15-20 almond/cashews in water for about 30 mins. Or you can also microwave them with some water for 2 mins. If you're using almonds, just take out the peel before grinding.Add cashews/almonds with some water and grind it until creamy and smooth. And use this paste (around 1-2 tablespoon) in the curry. 5 Cashews 5 Almonds

Shahi Paneer Recipe:

Add Oil to the pan. When the oil is hot, add sliced onions. Also, add Green Cardamon & Cloves to it. If not using Cashew/Almond Paste, you can add soaked Almonds/Cashews at this point or almond flour.. You can also add dried fruits like mangoes, peaches, etc for the sweetness or add honey. Also, add ginger-garlic paste, tomatoes (fresh & diced), and 1 cup of water.
2-3 tablespoon Oil + Butter ½ cup Onion 1 tablespoon Ginger-Garlic Paste 1 teaspoon Honey/ Maple Syrup ½ cup Diced Tomatoes 2 medium Tomatoes 3-4 Cloves
Cook for 3-5 minutes, until tomatoes turn mushy. Keep stirring in between so that nothing sticks at the bottom of the pan. Cover it with a lid for faster cooking.
Take the masala out and grind it until smooth. Add butter to another pan and add Cinnamon Stick & Bay Leaf to it.
Then add spices (garam masala powder, turmeric powder, fennel seeds powder, and Kashmiri red chili powder) and saute for 1 minute.
1 Bay Leaf 1 ½ inch Cinnamon 1 teaspoon Garam Masala Powder Kashmiri Red Chilli Powder Turmeric Powder 1 teaspoon Fennel Seeds
Add the ground masala, and cook for another 5-10 minutes until you get the desired consistency.
Add Cream/Cashew cream, Paneer, crushed Kasuri Methi, and let it simmer for 1-2 minutes. 1 cup Paneer ¼ cup Cream 1 teaspoon Kasuri Methi (dried Fenugreek Leaves)
Finally garnish with 1-2 tablespoons of cream/cashew cream, fennel seeds powder, cilantro, and saffron strands. Serve hot with Garlic Naan or Rice. 1-2 tablespoon Cream 1 teaspoon Fennel Seeds few strands of Saffron

Video

Nutrition Facts

Punjabi Shahi Paneer Recipe

Serving Size

1 Servings

Amount per Serving

Calories

379

Calories from Fat 270

% Daily Value*

Fat

Saturated Fat

106

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

Potassium

433

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

1101

Vitamin C

Calcium

449

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Notes

VEGAN: Instead of Paneer, you can also add tofu to make the curry vegan. Also if want the curry to be vegan, you can replace milk or cream with either coconut milk or oats milk along with some almond flour. You can also add cauliflower to the curry that also tastes amazing.
HIGH-PROTEIN: To make the curry high in protein, you can also add chickpeas. Chickpeas surprisingly taste so good in Shahi Paneer curry.

Serve it with Garlic Naan or laccha Parantha.

You can make Shahi Paneer Masala without adding any cashew pastes or cream. If you want a creamy but still healthier curry, add 1-2 tablespoons of Greek yogurt (just before serving).

HOW TO STORE

You can store it in the refrigerator or freezer; the taste will remain the same. You can store leftover Shahi Paneer in the fridge for 3-5 days. And in the freezer in a container for 1-2 months. Before using the frozen Shahi Paneer, just thaw and heat it in the microwave or in a pan on the stove-top until hot
The leftover Shahi Paneer is even tasty, more aromatic, and tastes even more flavorful. You can serve Shahi Paneer with any Indian flatbread like roti, naan, rice, or bread. You can also check out the Garlic Naan recipe that pairs perfectly with Sahi Paneer Masala.

You can also use some Almond Flour to make the curry creamier.

Keyword Indian curry recipe, Recipe of Shahi Paneer, Shahi Paneer, Shahi paneer Recipe

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