Shahi Paneer Recipe – Restaurant Style

Step 1: Melt Butter

Melt 2 tablespoons of butter in a kadai (wok) over medium heat.

Step 2: Sauté Whole Spices

Add the whole spices: 4-5 cloves, 3-4 green cardamoms, 1-2 black cardamoms, 1 tsp black peppercorns, 1-2 small cinnamon sticks, 2-3 dried red chilies, and 3-4 bay leaves. Sauté for 1-2 minutes until fragrant.

Step 3: Add Nuts

Add 1/4 cup cashews and 1/4 cup almonds to the kadai. Sauté for 2-3 minutes until they are lightly golden.

Step 4: Add Garlic and Ginger

Add 6-7 garlic cloves and a 1-inch piece of ginger. Sauté for 1 minute.

Step 5: Add Onions

Add 6-7 chopped small onions (or 2-3 large) to the mixture. Sauté until they become translucent, about 3-4 minutes.

Step 6: Add Tomatoes

Add 8-9 chopped small tomatoes (or 4-5 large) to the kadai. Mix well with the other ingredients.

Step 7: Season with Salt

Add salt to taste to the mixture. Stir to combine.

Step 8: Add Honey

Pour in 2 tablespoons of honey. Mix thoroughly to incorporate the sweetness.

Step 9: Add Kashmiri Red Chili Powder

Add 2 tablespoons of Kashmiri red chili powder for a vibrant color. This chili powder is mild and primarily used for coloring.

Step 10: Add Water and Cook

Pour in 1 glass (approximately 200-250ml) of water. Stir well to mix all ingredients.

Step 11: Simmer for Softness

Cover the kadai and cook on low heat for 10-15 minutes, or until the tomatoes are very soft and their skins begin to peel off easily.

Step 12: Cool the Mixture

Remove the cooked mixture from heat and transfer it to a plate or bowl. Allow it to cool down completely before proceeding.

Step 13: Blend into Puree

Once cooled, transfer the mixture to a blender and blend until it forms a very smooth puree. Ensure there are no large chunks remaining.

Step 14: Strain the Puree

Strain the blended puree through a fine-mesh sieve into a clean bowl. Use a spoon to press down and extract all the liquid, discarding any remaining fibrous solids or whole spices.

Step 15: Prepare for Final Gravy

In the same kadai, melt 1 tablespoon of butter over medium heat.

Step 16: Add Strained Puree

Pour the strained puree into the kadai with the melted butter. Stir well to combine.

Step 17: Adjust Salt

Taste the gravy and add more salt if needed, adjusting to your preference.

Step 18: Add Sweetness

If desired, add 1 tablespoon of honey or sugar for additional sweetness to balance the flavors.

Step 19: Incorporate Cream

Stir in 1/2 cup of malai (or fresh cream). Mix until it is well combined and the gravy achieves a rich, creamy texture.

Step 20: Add Garam Masala and Kasuri Methi

Add 1 tablespoon of garam masala and 1 tablespoon of Kasuri Methi (crush the Kasuri Methi between your palms before adding to release its aroma).

Step 21: Add Paneer

Add the cut paneer pieces to the gravy. Gently mix and cook for 3-5 minutes, allowing the paneer to absorb the delicious flavors of the gravy.

Step 22: Serve Shahi Paneer

Garnish with fresh chopped coriander and a dollop of fresh cream or cashews before serving. Serve hot with naan, roti, or rice.

• Ensure the mixture cools completely before blending to achieve a smooth puree.

• Strain the puree thoroughly to remove any fibrous bits from spices or tomato skins for a silky gravy.

• Adjust honey/sugar to your preferred level of sweetness.

• For a richer taste, use fresh cream instead of malai.

• Add a pinch of saffron soaked in warm milk for an extra royal touch.