Restaurant Style Shahi Paneer Recipe
This creamy restaurant-style Shahi Paneer is made with soft paneer cubes simmered in a rich onion, tomato, cashew, and cream gravy. Mildly spiced, comforting, and easy to make at home, it pairs perfectly with naan, roti, or rice for a delicious North Indian meal.
Share by Email
Rate this Recipe
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
- 6 Green Cardamoms
- 1 Bay Leaf
- 1 ½ inch Cinnamon
- 3-4 Cloves
Garnish:
- 1-2 tablespoon Cream
- 1 teaspoon Fennel Seeds Powder
- few strands of Saffron
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 tbsp Oil + Butter ½ cup Onion 1 tbsp Ginger-Garlic Paste 1 tsp 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 tsp Garam Masala Powder Kashmiri Red Chilli Powder Turmeric Powder 1 tsp 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 tsp 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 tbsp Cream 1 tsp Fennel Seeds few strands of Saffron
Video
Nutrition Facts
Restaurant Style Shahi Paneer Recipe
Serving Size
1 Servings
Amount per Serving
Calories
190
Calories from Fat 135
% Daily Value*
Fat
15
g
23
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
2
g
Cholesterol
39
mg
13
%
Sodium
48
mg
2
%
Potassium
216
mg
6
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
551
IU
11
%
Vitamin C
9
mg
11
%
Calcium
224
mg
22
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
-
- Soak store-bought paneer in warm water for 10–15 minutes before using to keep it soft and tender.
- Blend the gravy until completely smooth for a creamy restaurant-style texture.
- Add cream on low heat and avoid boiling the curry afterward to prevent splitting.
- If the gravy feels too thick, add a splash of warm water or milk while simmering.
- Kashmiri red chili powder gives the curry its rich color without making it too spicy.
- Adjust the cream and spice level according to your taste preference.
- Shahi Paneer tastes even better after resting for a few minutes as the flavors develop beautifully.
- Leftovers can be stored in the refrigerator for up to 2 days in an airtight container.
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
