Shahi Paneer Recipe – Restaurant Style
For the Gravy Base
For Finishing
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Melt Butter
Melt 2 tablespoons of butter in a kadai (wok) over medium heat.
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. for until fragrant.
Add Nuts
Add 1/4 cup cashews and 1/4 cup almonds to the kadai. for until they are lightly golden.
Add Garlic and Ginger
Add 6-7 garlic cloves and a 1-inch piece of ginger. for .
Add Onions
Add 6-7 chopped small onions (or 2-3 large) to the mixture. until they become translucent, about .
Add Tomatoes
Add 8-9 chopped small tomatoes (or 4-5 large) to the kadai. Mix well with the other ingredients.
Season with Salt
Add salt to taste to the mixture. Stir to combine.
Add Honey
Pour in 2 tablespoons of honey. Mix thoroughly to incorporate the sweetness.
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.
Add Water and Cook
Pour in 1 glass (approximately 200-250ml) of water. Stir well to mix all ingredients.
Simmer for Softness
Cover the kadai and cook on low heat for , or until the tomatoes are very soft and their skins begin to peel off easily.
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.
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.
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.
Prepare for Final Gravy
In the same kadai, melt 1 tablespoon of butter over medium heat.
Add Strained Puree
Pour the strained puree into the kadai with the melted butter. Stir well to combine.
Adjust Salt
Taste the gravy and add more salt if needed, adjusting to your preference.
Add Sweetness
If desired, add 1 tablespoon of honey or sugar for additional sweetness to balance the flavors.
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.
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).
Add Paneer
Add the cut paneer pieces to the gravy. Gently mix and cook for , allowing the paneer to absorb the delicious flavors of the gravy.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 8 swaps
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 Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Honey?
- Maple syrup (1:1)
- 1 1/4 cup sugar + 1/4 cup water (per 1 cup honey)
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
Variations
Simple ways to adapt this recipe.
- For a richer tasteIngredient swap
Use fresh cream instead of malai.
- Add a pinch of saffronCustomise
Add a pinch of saffron soaked in warm milk for an extra royal touch.
Helpful Tips
Small details that can improve the final result.
Your Notes
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