Name: Creamy Shahi Paneer Masala
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 1 tbsp Oil; 1 medium, sliced Red Onion; 2 medium, chopped Tomato; 1/4 cup Cashews; 1-2, slit Green Chili; as needed (e.g., bay leaf, cloves, green cardamom) Whole Spices; 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder; 1 tbsp Coriander Powder; 1/2 cup Water; 1/4 cup, chopped Fresh Cilantro; 200g, cubed Paneer; 1 tbsp Ghee; 1/4 tsp Turmeric Powder; 1/2 tsp Red Chili Powder; to taste Salt; 1 tbsp Butter; 1/4 cup Cream; as needed Water; to taste Salt; 1 tsp Kasuri Methi (Dried Fenugreek Leaves)

Ready in

45 mins

Cuisine

Indian · North Indian

Prep Time

15 min

Cook Time

30 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by Taste Tales on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 21 ready

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

⚠ Contains Allergens

dairynuts

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. Sauté 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 sauté 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 simmer 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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