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    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Restaurant Style Shahi Paneer

    Published: Apr 11, 2019 | Last Updated On: Jun 5, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Restaurant Style Shahi Paneer

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    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. #Indian #Paneer #Curry #Recipe

    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 curry is perfect to serve your guests or make on special occasions. Here is how to make it at home.

    Shahi paneer served in a serving bowl.

    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.

    About This Recipe

    It 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 recipe is

    • Sweet
    • Spicy
    • Keto
    • Rich
    • Restaurant Style
    • Easy to make

    Ingredients

    Since it is a shahi recipe, I have added almonds, cashew nuts, and saffron in the curry. These give the curry a very rich and creamy flavor.

    You can also add a tablespoon of melon seeds or Magaj to make it even richer.

    You will need some ghee and oil and whole spices like cloves, black peppercorns, black cardamom, green cardamom, and cinnamon.

    They lend a beautiful flavor 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 flavor. 

    Khoya is added to make the gravy even richer.

    Lastly, to balance the flavor, honey and lemon juice are added and you will also need fresh paneer cubes, fresh cream, and a few drops of kewra essence.

    How to make it 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.

    It 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 savoring this sabzi in a restaurant, make it at home using my recipe. Read on:

    close up shot of Shahi Paneer Recipe

    How to make it Jain Friendly (Without Onion Garlic)?

    To make Jain version of this dish, do not use onion and garlic in the recipe and keep the remaining recipe the same as described below.

    You might also like

    Dal Makhani

    Kurkuri Bhindi

    Paneer Butter Masala

    Egg Dum Biryani

    Step by Step Recipe

    Soak almonds and cashew nuts in warm water for 15 minutes.

    Almonds and cahsew nuts soaked in water.

    Soak saffron in warm milk for 15 minutes.

    Saffron soaked in milk.

    Heat oil and ghee in a pan.

    Oil and ghee heating in a pan.

    Add cloves, black peppercorn, black cardamom, green cardamom and cinnamon.

    Whole spices added in the pan.

    Add onion and fry till they turn pinkish.

    Onion added in the pan.

    Add ginger and garlic and fry till onion turns golden brown.

    Ginger garlic paste added in the pan.

    Finally add tomato puree and cook for a minute.

    Tomato puree added in the pan.

    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.

    Masala dded in blender along with almond and cashews.

    Transfer the paste in the pan.  Add khoya and saffron soaked in milk Cook for another minute.

    Masala and khoya added in the pan.

    Add Kashmiri red chilli powder, coriander powder, turmeric powder, garam masala powder, salt and a cup of water and cook for 1-2 minutes.

    Dry spices added in the pan.

    Add paneer, honey, lemon juice, cardamom powder, kewra essence and a cup of water and cook on low heat for 5-6 minutes.

    Honey, cardamom powder added in the pan.

    Adjust water according to your preference Add fresh cream and cook for a minute.

    Fresh cream added in the pan.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    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.
    4.14 from 15 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4 people
    Calories: 597kcal
    Author: Neha Mathur

    Ingredients 

    • 2 tablespoon Almonds
    • 2 tablespoon Cashew nuts
    • 8-10 strands Saffron
    • 2 tablespoon Milk (warm)
    • 3 tablespoon Vegetable oil
    • 2 tablespoon Ghee
    • 3-4 Clove
    • 5-6 Black peppercorns
    • 2 Black cardamom
    • 2 Green cardamom
    • 1 inch Cinnamon
    • 1 and ½ cup Onion (chopped)
    • 1 teaspoon Ginger paste
    • 1 teaspoon Garlic paste
    • 3 tablespoon Tomato puree
    • 2 tablespoon Khoya
    • 1 teaspoon Kashmiri red chilli powder
    • 2 teaspoon Coriander powder
    • ½ teaspoon Turmeric powder
    • ½ teaspoon Garam masala powder
    • Salt to taste
    • 400 g Paneer
    • 2 teaspoon Honey
    • 2 teaspoon Lemon juice
    • ½ teaspoon Cardamom powder
    • 5-6 drops Kewra essence
    • 2 tablespoon Fresh cream
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    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.

    Notes

    To make Jain version of this dish, skip adding onion, ginger and garlic.

    Nutrition

    Calories: 597kcal | Carbohydrates: 16g | Protein: 18g | Fat: 52g | Saturated Fat: 31g | Cholesterol: 97mg | Sodium: 72mg | Potassium: 229mg | Fiber: 2g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 7.2mg | Calcium: 575mg | Iron: 1.7mg
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    More Veg Curry Recipes

    • Shahi Paneer Korma is a Mughlai-style paneer dish where paneer cubes are cooked in rich onion-based gravy. This Indian curry is rich and creamy and goes well with Indian bread (vegetarian, gluten-free).
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    • A dish widely prepared in Uttar Pradesh, this traditional UP Style Matar Ka Nimona is a delicious curry made using fresh green peas and a few spices. This is a soupy curry that goes well with rice or paratha. Make it with the most tender winter peas while they are in season (vegetarian, gluten-free).
      UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Kashmiri Dum Aloo is a delicious yogurt based potato curry flavored with dry ginger powder and fennel powder. Make it in traditional Kashmiri pandit style using my easy recipe (vegetarian).
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    Reader Interactions

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      Recipe Rating




    1. Manjula Bharath

      February 11, 2014 at 3:05 pm

      rich and tempting shahi paneer 🙂 looks very delicious !!

      Reply
    2. chowringhee

      May 15, 2015 at 5:13 am

      Simply awesome and delicious looking Wonderfully prepared.

      Reply
    3. rohit aggarwal

      January 23, 2019 at 8:03 am

      5 stars
      Thanks for the information

      Reply
      • Neha Mathur

        January 23, 2019 at 1:45 pm

        🙂

        Reply
    4. Vincent

      August 10, 2020 at 8:19 pm

      5 stars
      Hi,
      What’s the difference between shahi paneer and paneer butter masala? Both recipes look amazing!

      Reply
      • Neha Mathur

        August 14, 2020 at 7:46 am

        Shahi Paneer is sweeter and creamier than Paneer Butter Masala.

        Reply

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