Creamy Shahi Paneer Masala
Recipe Summary
- This recipe guides you through making a rich and creamy Shahi Paneer Masala. It involves first preparing a flavorful tomato-cashew-onion paste, then lightly frying paneer, and finally combining everything into a velvety gravy that's perfect with naan or roti.
All Ingredients - For Gravy Base
- Oil 1 tbsp
- Red Onion 1 medium, sliced
- Tomato 2 medium, chopped
- Cashews 1/4 cup
- Green Chili 1-2, slit
- Whole Spices as needed (e.g., bay leaf, cloves, green cardamom)
- Turmeric Powder 1/2 tsp
- Red Chili Powder 1 tsp
- Coriander Powder 1 tbsp
- Water 1/2 cup
- Fresh Cilantro 1/4 cup, chopped
All Ingredients - For Paneer
- Paneer 200g, cubed
- Ghee 1 tbsp
- Turmeric Powder 1/4 tsp
- Red Chili Powder 1/2 tsp
- Salt to taste
All Ingredients - For Final Gravy
- Butter 1 tbsp
- Cream 1/4 cup
- Water as needed
- Salt to taste
- Kasuri Methi (Dried Fenugreek Leaves) 1 tsp
Tools You'll Need
- Pan
- Blender
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Prepare the Gravy Base
Heat oil in a pan. Add sliced red onion, chopped tomatoes, cashews, green chili, and whole spices. well until softened. Then add turmeric powder, red chili powder, and coriander powder. Add about 1/2 cup of water and cook for a few minutes. Finally, add fresh chopped cilantro. Let the mixture cool down completely.
Step 2: Blend the Gravy Base
Once cooled, transfer the cooked mixture to a blender and blend until you get a smooth paste. Set aside.
Step 3: Fry the Paneer
In a separate pan, heat ghee. Add paneer cubes, turmeric powder, red chili powder, and salt. Fry the paneer until it turns light golden brown on all sides.
Step 4: Assemble the Gravy
In the same pan (or a clean one), add butter. Once melted, add the prepared smooth paste and well for until the raw smell disappears and the paste thickens.
Step 5: Simmer the Paneer Masala
Add the fried paneer cubes to the gravy. Pour in cream and some water to adjust the consistency to your liking. Season with salt to taste. Cover the pan and let it until the gravy releases oil on the sides, indicating it's well cooked.
Step 6: Garnish and Serve
Garnish the Shahi Paneer Masala with fresh coriander and a sprinkle of kasuri methi (dried fenugreek leaves). Serve hot with naan, roti, or rice.
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