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–+ servings

Shahi Paneer Recipe Card

North Indian Kitchen
Shahi Paneer made in punjabi style. Fresh cream and homemade spices makes it more & more delicious. It can be serve with chapati or vegetable pulao.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Indian, Mughlai
Servings 4
Calories 331 kcal

Equipments

1 Kadai
1 Mixer Grinder
1 Mash

Ingredients

For Heavy Base Puree

  • 1 teaspoon Oil
  • 1 tablespoon Butter

Whole Spices

  • 1 teaspoon Cumin seeds
  • 1 piece Bay Leaf
  • 3 pieces Black Peppercorns
  • 1 inch Cinnamon
  • 4 pods Green Cardamom
  • 1 piece Black Cardamom
  • 2 pieces Cloves
  • 2 medium sized Onions (sliced)
  • 4 medium sized Tomatoes (diced)
  • 3 pieces Kashmiri Red Chili (whole)
  • 5 pieces Garlic
  • 1 inch Ginger
  • 1 piece Green Chili
  • A few Coriander Stems
  • 20 pieces Cashew Nuts
  • Salt to taste

For Shahi Paneer

  • ½ cup Curd

Powdered Spices

  • ½ teaspoon Turmeric powder
  • 2 teaspoon Coriander powder
  • 2 teaspoon Kashmiri red chili powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Oil
  • 1 tablespoon Butter
  • 2 pieces Green chilies
  • 1 inch Ginger (julienned)
  • 1 teaspoon Kashmiri red chili powder
  • Hot water as required
  • 1 tablespoon Honey
  • 600 grams Paneer
  • 1 teaspoon Garam Masala
  • 1 teaspoon Kasuri Methi
  • Fresh Coriander as required (chopped)
  • 5 tablespoon Fresh Cream

Instructions
 

  • For making the puree gravy base, set a wok on medium heat, add 1teaspoon oil, 1 teaspoon butter, 1 tej patta , 1teaspoon cumin seeds, 4 pods green cardamoms, 1 inch cinnamon, 2 cloves & 1black cardamom, stir once and add 2 medium-sized sliced onions, stir well and cook for 2-3 minutes.
    2. Further add tomatoes, 3 Kashmiri red chillies, 5 pods garlic , 1inch ginger, 1 green chilli, a few coriander stems & salt to taste, stir well/7, and cook on medium-high heat for 10-15minutes.
    3. You need to cook until the tomatoes are completely mashed.
    4. Once they've become mushy, add some hot water& stir well, further cover/7cook for 5-10 minutes on medium flame.
    5. Now, switch off the flame & cool down the mixture to room temperature, further discard the bay leaf, black cardamom & cinnamon.
    6. Once discarded, transfer it in a mixer grinder and grind well to make fine puree, add little water while making the puree.
    7. Make sure that you make finely smooth puree.
    8. Further use a sieve and strain the puree to get the smooth texture.
    9. Finely Strain the whole puree and then it will become very smooth and silky and this will help to make the shahi paneer tasty as it is the base of the dish.
    10. Keep this strained puree aside to be make the shahi paneer.
    For a making the shahi paneer
    11. Start by first adding 1/2 cup curd, 1/2 teaspoon turmeric powder, 2teaspoon coriander powder, 2 teaspoon kashmiri red chili powder & 1teaspoon cumin powder in a bowl.
    12. Whisk well to until the curd is smooth. Keep it aside to be used later.
    13. Further, set a wok a big size pan on medium heat, add 1 teaspoon oil & 1 teaspoon butter, 2 green chillies, 1inch ginger& 1 teaspoon kashmiri red chilli powder.
    14. Afterwards lower the flame and add the prepared curd mixture, stir continuously & cook on medium high flame.
    15. Cook well until the dahi is cooked and the oil has separated.
    16. Now, add the prepared puree gravy base& stir well. Add hot water to adjust the consistency of the gravy as per your preference.
    17. Further add 1 tablespoon honey & stir well while cooking on low flame for 4-5 minutes.
    18. Now add 600 grams paneer, you can cut paneer in any shape, I've chosen to cut in triangles. Afterwards, add 1teaspoon garam masala, a tablespoon of fresh coriander& 5 tablespoon fresh cream, stir well/7 cook on low flame for 1-2 minutes.
    19. Raste and check for salt at this stage & further you can adjust the seasoning as per your taste. Finish with some more freshly chopped coriander leaves.
    Your shahi paneer is ready

Video

Notes

  • While traditional Shahi Paneer uses regular paneer, you can experiment with different types of paneer such as smoked paneer or malai paneer for added flavor and texture.
  • You can use either fresh tomatoes or tomato puree for the gravy. If using fresh tomatoes, blanch them in hot water for a few minutes, remove the skin, and blend them into a smooth puree.
  • If you prefer a lighter version of Shahi Paneer, you can replace heavy cream with low-fat cream or plain yogurt. This modification will result in a slightly tangier flavor and a lighter consistency.
  • If the gravy becomes too thick, you can add a little water or vegetable broth to adjust the consistency. Conversely, if you prefer a thicker gravy, you can simmer it for a longer time to reduce the liquid content.
Nutrition Facts
Shahi Paneer Recipe Card
Amount per Serving
Calories
331
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
15
g
94
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
69
mg
23
%
Sodium
 
46
mg
2
%
Potassium
 
204
mg
6
%
Carbohydrates
 
12
g
4
%
Sugar
 
3
g
3
%
Fiber
 
2
g
8
%
Protein
 
11
g
22
%
Vitamin A
 
294
IU
6
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
1
mg
5
%
Vitamin B6
 
1
mg
50
%
Vitamin B12
 
1
µg
17
%
Vitamin C
 
5
mg
6
%
Vitamin D
 
1
µg
7
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
3
µg
3
%
Calcium
 
304
mg
30
%
Vitamin B9 (Folate)
 
12
µg
3
%
Iron
 
1
mg
6
%
Magnesium
 
40
mg
10
%
Phosphorus
 
93
mg
9
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Shahi Paneer
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