Shahi paneer is one of the most popular paneer dishes. As its name suggested, this paneer dish is really special, spreading wonderful aroma of saffron, keora water & other spices. Shahi paneer is prepared with special care and method. It’s gravy is thick, shiny, creamy, light colored and spicy. So you may think it would be very difficult to make this item at home. But if you follow this shahi paneer recipe then you can make this dish very easily at home too.
Shahi paneer? What does it mean?
‘Shahi’ means royal. So royal paneer must have some different directions to make it really shahi. So it has ingredients to make paste, a long list of spices & flavor & ingredients to make gravy shiny creamy & thick.
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Shahi paneer recipe
Cooking time : 30 minutes
Serves : 3-4 people
Ingredients
- Paneer – 250 gm (cut into small cubes)
To make paste
- Onion – 1 medium size (chopped)
- Tomato – 1 small size (chopped)
- Cashew nuts – 8-10 pieces
- Char magaz – 1 tsp
- Ginger – 1.5 tsp
- Garlic – 1 tsp
Spices / flavor
- Cloves – 2
- Cardamom – 2
- Saffron – pinch of
- Keora water – 1 tsp
- Turmeric – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
To make gravy (excluding paste & spices)
- Curd / yogurt – 3-4 tsp
For garnishing
- Coriander leaves
- Fresh cream (optional)
Method
- Roast cashew nuts and keep it separated and now add oil in pan
- Add onion, tomato, ginger & garlic and cook for 3 minutes
- Now keep all fried ingredient in a bowl and let it be cool
- Now blend all fried ingredients (onion, tomato, ginger & garlic) along with char magaz & roasted cashew nuts and make a paste
- Now add ghee/sunflower oil to pan/kadai and add cloves, cardamom, turmeric powder, red chili powder & coriander powder
- After that add that paste what you have made earlier and cook well for 2-3 minutes
- Add keora water & pinch of saffron and stir
- Now add curd / yogurt and mix well and cook for another 3 minutes
- Add small paneer cubes to all ingredients and cook for 2-3 minutes
- Switch off the flame and garnish it with chopped coriander leaves and fresh cream (optional)
- Serve hot
Additional tips
⇒ Tomato is optional for this shahi paneer recipe, this mainly you can add if you like its flavor. Otherwise, you can skip this ingredient.
⇒ You can add 1/3 cup of fresh cream in step 7 but it is optional too. Fresh cream will bring sweet taste and shiny look. Try it if you like.
⇒ If you are frying paneer before immersing into to gravy then do not fry it for more than 3-4 minutes and after frying those. You should immerse paneer into normal/cold water. After adding paneer to gravy, you have to switch off the flame if you have already fried them.
⇒ It is called shahi as you are using char magaz, cashew nut, keora water & saffron. When you are enjoying this dish, you never can identify its ingredients as you have pasted its major ingredients. So shahi paneer’s gravy will be thick, creamy, spicy and spreading wonderful aroma. That is why it is called as shahi paneer.
If you have liked shahi paneer recipe then you can try other paneer recipes too – paneer masala, kadai paneer, paneer butter masala, paneer bhurji
- Paneer – 250 gm (cut into small cubes)
- To make paste
- Onion – 1 medium size (chopped)
- Tomato – 1 small size (chopped)
- Cashew nuts – 8-10 pieces
- Char magaz – 1 tsp
- Ginger – 1.5 tsp
- Garlic – 1 tsp
- Spices / flavor
- Cloves – 2
- Cardamom – 2
- Saffron – pinch of
- Keora water – 1 tsp
- Turmeric – 1 tsp
- Red chili powder – 1 tsp
- Coriander powder – 1 tsp
- To make gravy (excluding paste & spices)
- Curd / yogurt – 3-4 tsp
- For garnishing
- Coriander leaves
- Fresh cream (optional)
- Roast cashew nuts and keep it separated and now add oil in pan
- Add onion, tomato, ginger & garlic and cook for 3 minutes
- Now keep all fried ingredient in a bowl and let it be cool
- Now blend all fried ingredients (onion, tomato, ginger & garlic) along with char magaz & roasted cashew nuts and make a paste
- Now add ghee/sunflower oil to pan/kadai and add cloves, cardamom, turmeric powder, red chili powder & coriander powder
- After that add that paste what you have made earlier and cook well for 2-3 minutes
- Add keora water & pinch of saffron and stir
- Now add curd / yogurt and mix well and cook for another 3 minutes
- Add small paneer cubes to all ingredients and cook for 2-3 minutes
- Switch off the flame and garnish it with chopped coriander leaves and fresh cream (optional)
- Serve hot
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