Name: Shahi Paneer – North Indian
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 People
Cuisine: Indian
Ingredients: 2 tbsp Oil; 3-4 Bay leaf; 1 inch Cinnamon stick; 2 Black cardamom; 2 Star anise; 5-6 Peppercorns; 5-6 Cloves; 2 medium Onions, roughly cut; 1 tbsp Ginger, garlic, green chili paste; 3 medium Tomatoes, roughly cut; 1/2 tsp Turmeric powder; 1 tsp Garam masala; 1 tbsp Coriander powder; 1 cup Water; 1 tbsp Oil/Butter; 2-3 Green cardamom; 1 tbsp Kashmiri red chili powder; 1 batch Yellow gravy (prepared base); 1/4 cup Cream; 1/4 cup Yogurt/Curd; to taste Salt; 1 tsp Kasoori Methi; 200 g Paneer, diced

Ready in

70 mins

Cuisine

Indian · North Indian

Prep Time

20 min

Cook Time

50 min

Serving

4 People

Calories / Serving

~500 kcal

Recipe by Rajshri Food on YouTube

Recipe Summary

A rich and creamy North Indian paneer dish, often served in restaurants, made with a luscious tomato-onion base, aromatic whole spices, and finished with fresh cream and soft paneer cubes. This recipe guides you through making the gravy from scratch for an authentic restaurant-style experience.

Adjust servings

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All Ingredients - For the Gravy Base

Oil 2 tbsp
Bay leaf 3-4
Cinnamon stick 1 inch
Black cardamom 2
Star anise 2
Peppercorns 5-6
Cloves 5-6
Onions, roughly cut 2 medium
Ginger, garlic, green chili paste 1 tbsp
Tomatoes, roughly cut 3 medium
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Coriander powder 1 tbsp
Water 1 cup

All Ingredients - For the Final Dish

Oil/Butter 1 tbsp
Green cardamom 2-3
Kashmiri red chili powder 1 tbsp
Yellow gravy (prepared base) 1 batch
Cream 1/4 cup
Yogurt/Curd 1/4 cup
Salt to taste
Kasoori Methi 1 tsp
Paneer, diced 200 g

Tools You'll Need

Pan
Strainer

Don't have an ingredient? Try these swaps

No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
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)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.

⚠ Contains Allergens

dairy

Step-by-Step Instructions

Step 1: Prepare the Gravy Base - Sauté Spices and Aromatics

Heat 2 tablespoons of oil in a pan on high flame. Add bay leaves, cinnamon stick, black cardamom, star anise, peppercorns, and cloves. Sauté for a few seconds until fragrant. Add roughly cut onions and sauté until they start to soften. Then, add ginger, garlic, and green chili paste, mixing well.

Step 2: Add Tomatoes and Powdered Spices

Add roughly cut tomatoes to the pan. Stir in turmeric powder, garam masala, and coriander powder. Mix everything thoroughly.

Step 3: Simmer the Gravy Base

Pour 1 cup of water into the pan. Cover and allow the mixture to simmer for on medium flame until the tomatoes and onions become mushy.

Step 4: Process the Gravy Base

Once the base is cooked, remove the large whole spices (bay leaf, cinnamon stick, black cardamom, star anise). Let the mixture cool completely. Blend it into a fine, smooth paste and then strain it through a sieve to remove any remaining solids, ensuring a silky texture.

Step 5: Prepare the Final Gravy - Temper Spices

Heat 1 tablespoon of oil or butter in a clean pan on high flame. Add green cardamom. Once the oil is hot, add Kashmiri red chili powder and stir quickly until the oil turns a vibrant red color. Be careful not to burn the chili powder.

Step 6: Combine with Gravy Base and Dairy

Pour the strained yellow gravy base into the pan and stir well. Add 1/4 cup of cream and 1/4 cup of yogurt/curd, mixing thoroughly until fully incorporated.

Step 7: Season and Finish the Gravy

Add salt to taste and mix. Sprinkle Kasoori Methi over the gravy. Add the diced paneer cubes. Allow the Shahi Paneer to simmer for about on moderate flame, letting the flavors meld.

Step 8: Serve Shahi Paneer

Garnish with a generous spoonful of fresh cream and a sprinkle of coriander leaves (optional). Serve hot with butter naan, laccha paratha, or rice.

Pro Tips

• Ensure to remove large whole spices from the gravy base before blending for a smoother texture.

• Do not burn the red chili powder during tempering, as it can spoil the taste and color of the gravy.

• Simmer the gravy well after adding water to allow all flavors to meld and the starch to thicken.

• Adjust the consistency of the gravy with water or stock to your preference.

Recipe Variations

• For a quicker version, you can use pre-made yellow gravy or makhani gravy bases available in stores.

• You can add a pinch of saffron soaked in warm milk for an extra rich flavor and aroma.

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