Shahi Paneer - North Indian Gravy
Recipe 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 sauté 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 simmer, 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 simmer 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.
Recipe 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.
From this CreatorMore from Rajshri Food
Other recipes converted from Rajshri Food's YouTube videos.
Pav Bhaji – Mumbai Street Style
Cuisine
Indian · Street Food
Prep + Cook Time
40 Minutes
Difficulty Level
Medium
Vada Pav Recipe - Mumbai Street Food
Cuisine
Indian · Maharashtrian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Vegetable Biryani – The Bombay Chef
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Medium
Soft Round Roti Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
40 Minutes
Difficulty Level
Easy
Vegetable Biryani – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr
Difficulty Level
Medium
Similar RecipesYou might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Chikkad Chole
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - No Onion No Tomato
Cuisine
Indian · North Indian
Prep + Cook Time
50 Minutes
Difficulty Level
Medium
Healthy Veg Khichdi & Tomato Chutney - Quick & Easy Dinner Recipe
Cuisine
Indian · North Indian
Prep + Cook Time
35 Minutes
Difficulty Level
Easy
Instant Masala Pancake
Cuisine
Indian · North Indian
Prep + Cook Time
30 Minutes
Difficulty Level
Easy
Simple Paneer Curry with Roti
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Red Lentil Dal (Masoor Dal) - 3 Ways (Cumin, Garlic, Tomato)
Cuisine
Indian · North Indian
Prep + Cook Time
1 hr 15 min
Difficulty Level
Comments
Sign in to leave a comment on this recipe.
Loading comments...