Shahi Paneer is a thick gravy similar to paneer butter masala, goes well with naan, roti, parotta, and rice varieties. It is easy to make rich and creamy shahi paneer in the home itself. shahi paneer made with, paneer/Indian cheese/cottage cheese, onion, tomato, cashew nuts, curd, masala powders, and most importantly fresh cream. If fresh cream is not available you can use thick milk.

Other Varieties

Paneer Butter Masala

Gobi Matar Masala

Gobi Manchurian

Gobi Fry

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Shahi Paneer

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Ingredients

• Onion – 1 large
• Tomato – 1 large
• Ginger garlic paste – ¾ tsp
• Cashew nuts – few
• Butter – 2 tsp
• Oil – 1 tsp
• Paneer – 200 grams
• Fresh cream – ½ cup
• Red chili powder/ Kashmiri chili powder – 1 tsp
• Garam masala powder – ½ tsp
• Cumin powder – ¼ tsp
• Dahi/ curd – ¼ cup
• Salt as needed

Instructions

1. Cut onions and tomatoes into medium pieces. Heat oil in a pressure cooker.

2. Add onion and tomato, then add ginger garlic paste and cashew nuts and ¼ cup of water, pressure cook for 2 whistles.

3. Once the pressure released, cool down the mixture.
4. Add it in the mixer jar, make it as a smooth paste.

5. Meanwhile, heat butter in a pan and add cubed paneer.
6. Cook till the paneer become golden color both sides.
7. Then add ground mixture.
8. Add red chili powder, garam masala powder, cumin powder, and salt.
9. Mix everything well, bring it to boil for 10 – 15 minutes.
10. Take ¼ cup of thick curd and make it as a smooth paste, add it with the mixture.
11. Bring it to boil for 10 more minutes.
12. Add fresh cream and turn off the flame. 
13. Sprinkle some dried methi leaves and serve hot with roti/naan.

Step by Step pictures

 Method

1. Cut onions and tomatoes into medium pieces. Heat oil in a pressure cooker.

2. Add onion and tomato, then add ginger garlic paste and cashew nuts and ¼ cup of water, pressure cook for 2 whistles.

3. Once the pressure released, cool down the mixture.

4. Add it in the mixer jar, make it as a smooth paste.

5. Meanwhile, heat butter in a pan, and add cubed paneer.

6. Cook till the paneer become golden color both sides.

7.  Then add ground mixture.

8. Add red chili powder, garam masala powder, cumin powder, and salt.

9. Mix everything well, bring it to boil for 10 – 15 minutes.

10. Take ¼ cup of thick curd and make it as a smooth paste, add it with the mixture.

11. Bring it to boil for 10 more minutes.

12. Add fresh cream and turn off the flame.

13. Sprinkle some dried methi leaves and serve hot with roti/naan.