Shahi Paneer - North Indian Gravy
Summary
- A rich and creamy North Indian paneer dish, made with a blend of whole spices, onions, tomatoes, ginger-garlic-chilli paste, and finished with cream, yogurt, and paneer. This restaurant-style dish is perfect for special occasions and pairs wonderfully with butter naan or lachha paratha.
All Ingredients - For the Gravy Base
- Oil 2 tbsp
- Bay leaf 3-4 leaves
- Cinnamon stick 1 small stick
- Black cardamom 1
- Star anise 1
- Peppercorns 5-6
- Cloves 5-6
- Onions 2 medium, roughly cut
- Ginger-garlic-green chili paste 1 tbsp
- Tomatoes 3-4 medium, roughly cut
- Turmeric powder 1/2 tsp
- Garam masala 1 tsp
- Coriander powder 1 tbsp
- Water 1-1.5 cups
All Ingredients - For the Final Gravy
- Oil 1-2 tbsp
- Green cardamom 2-3 pods, opened
- Kashmiri red chili powder 1 tbsp
- Cream 1/4 cup
- Yogurt (curd) 2 tbsp
- Salt to taste
- Kasoori Methi (dried fenugreek leaves) 1 tsp
- Paneer (cottage cheese) 200g, cubed
Tools You'll Need
- Pan
- Bowl
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 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
Step-by-Step Instructions
Step 1: Prepare the Gravy Base
Heat a pan on high flame and add 2 tbsp of oil. Once the oil is slightly warm, add 3-4 bay leaves, 1 small cinnamon stick, 1 black cardamom, 1 star anise, 5-6 peppercorns, and 5-6 cloves. Add 2 roughly cut onions and until slightly softened. Add 1 tbsp of ginger-garlic-green chili paste and 3-4 roughly cut tomatoes. Add 1/2 tsp turmeric powder, 1 tsp garam masala, and 1 tbsp coriander powder. Mix well. Add 1-1.5 cups of water and allow it to , covered, for until the vegetables are mushy. Turn off the flame. Remove all large whole spices (bay leaf, cinnamon, cardamom, star anise). Cool the mixture completely, then grind it into a fine, smooth paste. Strain the paste for a finer texture.
Step 2: Prepare the Final Gravy
Heat the same pan on high flame and add 1-2 tbsp of oil (or butter). Once the oil is slightly warm, add 2-3 opened green cardamom pods and 1 tbsp Kashmiri red chili powder. Stir for a few seconds until the oil turns red and aromatic, being careful not to burn the chili. Add the prepared yellow gravy paste. Stir well. Add 1/4 cup of cream (reserving some for garnish) and 2 tbsp of yogurt. Mix thoroughly. Add salt to taste. Add 1 tsp kasoori methi (dried fenugreek leaves). Add 200g paneer cubes. Allow to for on moderate flame. Turn off the flame.
Step 3: Garnish and Serve
Transfer the Shahi Paneer to a serving bowl. Garnish with a generous spoonful of reserved cream. Serve hot with butter naan or lachha paratha.
Pro Tips
• Ensure the gravy base is cooled completely before grinding for a smooth paste.
• Strain the gravy paste after grinding for a finer, restaurant-style texture.
• Be careful not to burn the red chili powder when tempering, as it can make the gravy bitter.
• Adjust the consistency of the final gravy by adding water or stock if needed.
Variations
• For a richer flavor, you can use a combination of butter and ghee for tempering.
• You can add a pinch of saffron soaked in warm milk for an extra royal touch.
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