Shahi Paneer Recipe - Tips and Tricks of My Kitchen
Main Ingredients
Spices
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Onion-Ginger-Garlic Paste
Blend roughly chopped onions, ginger, and garlic with a little water into a smooth paste.
Prepare Tomato Puree
Blend roughly chopped tomatoes into a smooth puree without adding water.
Prepare Cashew Paste
Blend cashews with a little water into a smooth paste.
Sauté Whole Spices
Heat 1-2 tablespoons of oil in a pan. Add bay leaves, green cardamom, cloves, black cardamom, cinnamon, cumin seeds, and 1 tsp kasoori methi. for a few seconds until fragrant.
Cook Onion-Ginger-Garlic Paste
Add the prepared onion-ginger-garlic paste to the pan. Fry until the raw smell of the onions is gone and the paste turns light brown, about .
Add Tomato Puree and Dry Spices
Add the tomato puree to the pan. Mix well. Then add 1 tsp Kashmiri red chili powder, 1/2 tsp turmeric, 1 tsp coriander powder, and 1/4 tsp garam masala. Fry the mixture until the oil separates from the masala, about .
Incorporate Cashew Paste and Milk
Add the cashew paste to the cooked masala. Mix thoroughly. Rinse the grinder with a little water and add it to the pan to ensure no paste is wasted. Turn off the gas. Gradually add lukewarm milk while stirring continuously to prevent curdling.
Adjust Consistency and Boil
Add about 1/2 glass of water to achieve the desired gravy consistency. Turn the gas back on and stir continuously until the gravy comes to a boil.
Add Cream and Kasoori Methi
Once the gravy is boiling, add 2-3 teaspoons of fresh cream (or malai). Crush another 1 tsp of kasoori methi between your palms and add it to the gravy. Mix well.
Add Paneer
Once the gravy boils again after adding cream and kasoori methi, turn off the gas. Add the paneer cubes to the gravy.
Season with Salt and Sugar
Let the gravy cool down slightly for about . Then, add salt to taste and 1-1.5 teaspoons of sugar. Mix everything well.
Serve
Garnish the Shahi Paneer with a drizzle of fresh cream, sliced almonds, and chopped coriander leaves.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 7 swaps
No Paneer?
- Extra-firm tofu, pressed and cubed — Pan-fry first for closer texture.
- Halloumi — Saltier; reduce added salt.
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 Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
Helpful Tips
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