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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.

Shahi Paneer Recipe

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
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.
Print Recipe

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

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