I am a big time lover of Restaurant Style Punjabi food and so making Shahi Paneer is sure on the deck of my North Indian specials every time. Creamy, rich and very slightly sweet, this easy Shahi Paneer Curry is perfect to serve your guests or make on special occasions. Here is a easy video recipe of how to make Shahi Paneer Recipe at home.
Cottage Cheese or Paneer in any form is loved by my family. In addition, I try to make different recipes with paneer each time. And this time I made this rich and creamy Shahi Paneer. I have made this recipe before many times and it has been appreciated each time I made it.
What is Shahi Paneer?
Shahi Paneer is a side made from delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti, paratha, naan or rice. In addition, Lahsooni Methi Paneer, Paneer Butter Masala, Kadai Paneer is a nice twist on a paneer dish, while Paneer Pasanda, Paneer Lababdar tastes something similar. So, do try them as well!
This Shahi Paneer Recipe is
- Sweet
- Spicy
- Keto
- Rich
- Restaurant Style
- Easy to make
Shahi Paneer Ingredients
Since it is a shahi recipe, I have added almonds, cashew nuts and saffron in the curry. These gives the curry a very rich and creamy flavour. You can also add a tbsp of melon seeds or Magaj to make it even more rich.
You will need some ghee and oil and whole spices like cloves, black peppercorns, black cardamom, green cardamom and cinnamon. They lend a beautiful flavour to the curry.
Onion, ginger, garlic and tomato puree make the base of the curry. I recommend using store bought tomato puree to make this recipe as it is more concentrated and deep in flavour.
Khoya is added to make the gravy even more richer .
Lastly to balance the flavour, honey and lemon juice is added and you will also need fresh paneer cubes, fresh cream and a few drops of kewra essence.
How to make Shahi Paneer at home?
The gravy of this sabzi is of utmost importance. It is made by simmering almond, cashew paste with tomato, chopped green chilli and spices like coriander powder, ginger garlic paste, red chilli powder, coriander leaves, green cardamom et al.
Let it cook for a minute or more along with khoya and other ingredients. Finally, add the paneer cubes to it and simmer the luscious motley at peace.
Shahi Paneer can be an amazing dish to be served during parties as we Indians love eating a desi sabzi along with Kulchas or Parathas. Also, for a homely meal, Shahi Paneer is not at all a bad option. Instead of savouring this sabzi in a restaurant, make it at home using my recipe. Read on:
How to make Jain Shahi Paneer (Without Onion Garlic)?
To make Jain Shahi Paneer, do not use onion and garlic in the recipe and keep the remaining recipe same as described below.
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How to make Shahi Paneer Step by Step
Soak almonds and cashew nuts in warm water for 15 minutes.
Soak saffron in warm milk for 15 minutes.
Heat oil and ghee in a pan.
Add cloves, black peppercorn, black cardamom, green cardamom and cinnamon.
Add onion and fry till they turn pinkish.
Add ginger and garlic and fry till onion turns golden brown.
Finally add tomato puree and cook for a minute.
Remove the pan from heat and let the masala cool. Blend the masala in a blender along with soaked almonds and cashew nuts to make a smooth paste.
Transfer the paste in the pan. Add khoya and saffron soaked in milk Cook for another minute.
Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and a cup of water and cook for 1-2 minutes.
Add paneer, honey, lemon juice, cardamom powder, kewra essence and a cup of water and cook on low heat for 5-6 minutes.
Adjust water according to your preference Add fresh cream and cook for a minute.
Shahi Paneer Recipe
Shahi Paneer Recipe
Shahi Paneer is soft, delectable pieces of paneer cooked in a rich creamy base of almond and cashew. It tastes delicious with roti or rice.
Ingredients
- 2 tbsp Almonds
- 2 tbsp Cashew nuts
- 8-10 strands Saffron
- 2 tbsp Milk warm
- 3 tbsp Vegetable oil
- 2 tbsp Ghee
- 3-4 Clove
- 5-6 Black peppercorns
- 2 Black cardamom
- 2 Green cardamom
- 1 inch Cinnamon
- 1 and 1/2 cup Onion chopped
- 1 tsp Ginger paste
- 1 tsp Garlic paste
- 3 tbsp Tomato puree
- 2 tbsp Khoya
- 1 tsp Kashmiri red chilli powder
- 2 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala powder
- Salt to taste
- 400 g Paneer
- 2 tsp Honey
- 2 tsp Lemon juice
- 1/2 tsp Cardamom powder
- 5-6 drops Kewra essence
- 2 tbsp Fresh cream
Instructions
- Soak almonds and cashew nuts in warm water for 15 minutes.
- Soak saffron in warm milk for 15 minutes.
- Heat oil and ghee in a pan.
- Add cloves, black peppercorn, black cardamom, green cardamom and cinnamon.
- Fry for 10-15 seconds.
First, onion and fry till they turn pinkish.
Add ginger and garlic and fry till onion turns golden brown.
Finally add tomato puree and cook for a minute.
- Remove the pan from heat and let the masala cool.
- Blend the masala in a blender along with soaked almonds and cashew nuts to make a smooth paste.
- Transfer the paste in the pan.
- Add khoya and saffron soaked in milk
- Cook for another minute.
- Add kashmiri red chili powder, coriander powder, turmeric powder, garam masala powder, salt and a cup of water and cook for 1-2 minutes.
- Add paneer, honey, lemon juice, cardamom powder, kewra essence and a cup of water and cook on low heat for 5-6 minutes.
- Adjust water according to your preference
- Add fresh cream and cook for a minute.
- Garnish with fresh coriander and fresh cream and serve hot with Naan or pulao.
Recipe Notes
To make Jain version of this dish, skip adding onion, ginger and garlic.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Manjula Bharath
rich and tempting shahi paneer 🙂 looks very delicious !!
chowringhee
Simply awesome and delicious looking Wonderfully prepared.
rohit aggarwal
Thanks for the information
Neha Mathur
🙂